No knead bread
Submitted by cookingexperiment on Tue, 04/13/2010 - 12:17
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Originally published by the New York Times in 2006, the 'no knead bread' has become a culinary celebrity.
Basically it involves mixing flour, water and yeast and waiting for 24 hours before cooking. A lot of variations have appeared, such as kneading for 15 seconds, adding beer to the dough, and wholemeal.
This is the video of the original recipe published by the New York Times, explained by its creator.
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