Saturday, November 21, 2009
Take homemade path with no-knead bread
Published on Tuesday, November 03, 2009
From staff reports
For physician Jeffrey Hertzberg and baker Zoe Francois, the journey to no-knead bread began innocently enough.
While their toddlers learned to play the xylophone in a Minneapolis music class, Hertzberg began telling Francois about his no-knead, five-minute mix of flour, salt, yeast and water.
Made in large batches, the dough can be refrigerated for weeks and baked one loaf at a time by simply cutting off a piece, letting it rise, shaping and baking. Trained in traditional methods, Francois was skeptical, but she saw promise in the chemistry Hertzberg was selling: a wetter-than-average dough that was easier to handle and simple to work with.
This month, the duo is releasing a second book on no-knead bread, joined by tomes from two fellow bread pioneers.
Bread has followed a rocky path in American culture of late. Demonized during the low-carb craze of the 1990s, bread resurfaced as the darling of the artisanal movement. The desire to have those fancy and healthy loaves at home spawned interest in low- and no-knead bread baking methods.
Learn more about this traditional art, and get some recipes on Wednesday's Taste page in the American News.
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For physician Jeffrey Hertzberg and baker Zoe Francois, the journey to no-knead bread began innocently enough.
While their toddlers learned to play the xylophone in a Minneapolis music class, Hertzberg began telling Francois about his no-knead, five-minute mix of flour, salt, yeast and water.
Made in large batches, the dough can be refrigerated for weeks and baked one loaf at a time by simply cutting off a piece, letting it rise, shaping and baking. Trained in traditional methods, Francois was skeptical, but she saw promise in the chemistry Hertzberg was selling: a wetter-than-average dough that was easier to handle and simple to work with.
This month, the duo is releasing a second book on no-knead bread, joined by tomes from two fellow bread pioneers.
Bread has followed a rocky path in American culture of late. Demonized during the low-carb craze of the 1990s, bread resurfaced as the darling of the artisanal movement. The desire to have those fancy and healthy loaves at home spawned interest in low- and no-knead bread baking methods.
Learn more about this traditional art, and get some recipes on Wednesday's Taste page in the American News.
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