Category Archives: Savory

Week Forty: One More Time Jim Lahey’s no-knead method is so amazingly simple that it’s quite tempting to fiddle with it, making substitutions here and there, pushing the limits.  One of the more obvious changes is to swap the white … Continue reading →

Week Thirty-Nine: No-Knead Bread Week This last no-knead variation takes yesterday’s adaptation one step further: instead of simply adding different grains to subtly change the flavor, this version adds such generous amounts of parmesan and kalamata olives that the word … Continue reading →

Week Thirty-Nine: No-Knead Bread Week I do attract an astute crowd, don’t I?  A couple of sharp-minded readers totally predicted today’s recipe without even knowing it, in helpful response to the whole wheat no-knead bread fiasco.  For anyone who hasn’t … Continue reading →

Week Thirty-Nine: No-Knead Bread Week Okay, you’re sold on this whole “no-knead bread” thing.  You’re ready to try it out.  Problem is, you’re never in one spot long enough to make it through the whole twenty-odd hour process.  Or maybe … Continue reading →

Week Thirty-Nine: No-Knead Bread Week [Oh my goodness, you guys!  I’m finally caught back up!] Fixated as this nation is on whole-grain anything, the most logical variation on no-knead bread is to make a whole wheat version.  Normally, I would … Continue reading →

Week Thirty-Nine: No-Knead Bread Week Oh, you knew it was coming sooner or later.  Did anyone really think I was going to go the whole year without acknowledging the biggest ever stir in the breadmaking blogosphere, the phenomenon (to use … Continue reading →

Week Thirty-Eight: Spanish Breads The baguette, in France, is a highly regimented object.  Under the austere and unyielding eye of the law, baguettes must be made to exact specifications in size, weight, and composition – which, of course, vary according … Continue reading →