Follow Friday: Mark Bittman and NYT bread

Thanks to Mark Bittman, my family has crusty bread on demand. WITHOUT kneading!

Go ahead! Be social!
  • Twitter
  • Facebook
  • Reddit
  • StumbleUpon
  • Kirtsy
  • Digg
  • Tumblr
  • del.icio.us
  • Google Bookmarks
  • Print
  • email

The first time I ever heard of Mark Bittman (Twitter: @bittman), it was because of a simple bread recipe that was rapidly sweeping across all my cooking communities at the time, roughly late 2006.

The recipe, or so the story went, would provide a novice baker like me with gorgeous, crusty bread, without fail, every time.

new york times no-knead bread

But that’s not the exciting part.  The exciting part is that there’s no kneading.

Have I ever mentioned how hard it is for me to knead bread by hand?  Between my chronic pain issues and fatigue and boredom, not being able to bake good bread was one of those things I felt like they should come and take away my hippy card for.  That and the fact that I don’t smoke pot or drink herbal tea.  Or hug trees.  I have the free-love and no-money parts down, though.

But I digress.

My bread was not anything anyone longed for.  They didn’t wake up in the morning hoping it was bread day.  They didn’t make sure there was good butter in the house to go with the awesome bread.

All that changed with the advent of the NYT recipe (for which I must pause and give love and admiration to Jim Lahey.  Bittman may have popularized it, but Lahey was the one who made it, so Mr. Lahey, you da man).

new york times no-knead bread

This bread sounded like it was too good to be true, so I checked out the article in the New York Times (which gave the bread its vernacular “NYT” nickname among my foodie friends) and watched the video.  You should be able to see the links to the articles and video without registration, but if not, registration is free.  There’s an updated article from 2008. There’s a new video, too.  (If you use the recipe Bittman posted, I recommend the 1 1/2 cups of water he uses in the video, not the 1 5/8 from the printed recipe.)

Oh. My. Effing. God.

It was the best bread I had baked up until that point, and not only that, but it gave me the courage to keep baking bread until it was how I wanted it to be.  We bake our own bread all the time, now, and I’m here to tell you that Mark Bittman’s adventurous spirit around trying new ways of doing things is one of the reasons I kept plugging away at it.

And that’s how I encountered Mark Bittman.  No-nonsense, minimalist Mark Bittman.  In fact, his column in the New York Times is called “The Minimalist“.  He claims not to be a chef, but everyone I know who’s cooked from his How To Cook Everything book disagrees.  You should check him out.  And if you buy his book from my Bookshelf, my cut goes to the Alameda County Community Food Bank.

new york times no-knead bread

Some of my favorite Minimalist videos:

Grilled Corn, Mexican Style
Scallop gumbo
Popovers

antonio brown saves the steelers”When people say the game is rigged, the best evidence is the tax code,” she said. She wants to enact the so called “Buffett rule,” named after billionaire Warren Buffett, that would require anyone earning over $1 million a year to pay at least 30% in taxes. There would also be a 4% surcharge cheap ray bans on incomes over $5 million.Brissett began the season as the third string quarterback behind Tom Brady, the franchise cornerstone who is serving a four game suspension for his role in ”Deflategate,” and Jimmy Garoppolo inactive after injuring his right shoulder last week against Miami. Brissett’s start on Thursday was the first time that New England had started a rookie quarterback since Drew Bledsoe in 1993.In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make hockey jerseys sure the inside is still hard. Drain in a colander. Return pasta to the cheap football jerseys pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.It’s going to be exciting having Dante Fowler Jr. back. Everyone is excited to see what he can do because everybody’s heard that he’s one hell of a player. I think he’s very hungry. He sat out a whole fake oakleys year just watching and not playing. He’s been rehabbing and progressing well.Emmanuel Sanders had a season high 162 yards receiving yards in the Week 12 loss, the second most in a single game in his career. Sanders recorded 99 of those yards on two receptions on one drive, as he had a 64 yard reception followed two plays later by a 35 yard touchdown catch. Since joining the Broncos prior to the 2014 season, Sanders has 33 plays of 25+ receiving yards, Baratas Replicas Ray Ban tied for the fifth most in the NFL.In preparation for Season Six, HBO released a trailer for Game Of Thrones full of brief, out of context moments meant to get you hyped without truly delivering any relevant information. Near the end, there is a flash of everyone’s favorite sex wizard/squire Podrick Payne getting grabbed in a chokehold. Holy shit! This fan favorite character who never wronged anyone is gonna die!The Puppy Bowl AlternativeFor my money, I would rather have been watching The Puppy Bowl. For the 12th year in a row, viewers have the option of watching adorable puppies frolic around a miniature football field, complete with a deflated football (oh yes, it was just a little subtle fun). At the end, the puppies get to be adopted. A much more “feel good” way to spend a Sunday afternoon. But that’s just discount football jerseys my opinion. Considering the amount of money, time, and effort spent on the Super Bowl each year, Wholesale Jerseys I’m probably in the minority.
Go ahead! Be social!
  • Twitter
  • Facebook
  • Reddit
  • StumbleUpon
  • Kirtsy
  • Digg
  • Tumblr
  • del.icio.us
  • Google Bookmarks
  • Print
  • email

Author: Serene

I run The Mom Food Project, which was born out of love for my mom and a desire to preserve the recipes of my childhood, which didn't actually exist in written form until I quizzed my mom and wrote the recipes down.

14 thoughts on “Follow Friday: Mark Bittman and NYT bread”

  1. I’ve only heard about this bread recently (was out of the foodie loop for a while) but the pastry chef in me is cringing at all those big holes, lol. Still, it looks really tasty (and, hey, the pockets make great jam retention pools, right?) and there’s nothing in the world like fresh-baked bread so if this gets more folks to bake it themselves, good deal all around!

    1. The big holes are what a lot of French-bread (and ciabatta, etc.) bakers are looking for. :-) It’s really, really yummy, and the crust is to die for.

  2. I enjoy baking. I’m not sure why though. I can make a mean cake, and the best pizza crust you’re likely to find in Delaware, but none of the bread that I’ve ever made has been anything that I’ve been really satisfied with. I’ll be sure to try this though – it certainly seems easier than some other recipes I’ve used.

    1. I used to hate baking, but as I learned more about it, I do like it now. I much prefer bread to cake, though.

      It’s a really easy recipe, and practically foolproof. I hope it works out for you.

  3. This looks so yummy! And, I love, love, love that no kneading is required! Thanks so much for sharing! I can’t wait to give it a try!
    -Jessica

Comments are closed.