No-knead bread

The method is ancient, but since the development of kneading, it has become popular multiple times and is often treated as a revolutionary new discovery.[4] A no-knead bread was popularized in the 1999 cookbook No Need to Knead, written by California baker Suzanne Dunaway, published by Hyperion Books, and re-published in 2012[11] Revivals of no-knead breads continue, and the earlier history is often overlooked.In 2007, Hertzberg and fellow author Zoe François published Artisan Bread in Five Minutes a Day, which uses a no-knead method of stored and refrigerated dough that is ready for use at any time during a 5- to 14-day period.New York Times food columnist Mark Bittman described Lahey's method in his November 8, 2006 column The Minimalist.Bittman praised the bread for its "great crumb, lightness, incredible flavor [and] enviable, crackling crust.
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