an archived personal and craft blog from Elise Blaha Cripe.
Bread no. 31 : no knead bread.
Adjustments : I swapped a half cup of wheat flour for the white the recipe called for.
Notes : I have been meaning to try this one out for awhile; it was all over the place shortly after it ran in the NY Times. The instructions involve a lot of waiting, but was so easy. Prepped this on December 23rd for our Christmas Eve dinner.
Review : One of my favorites for sure. Especially of the simple breads.
wow. You are really busting these loaves out this week. These last two look super interesting. I’ll definitely try my hand at them tonight.
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I was going to try this recipe a while ago and never got around to it. I told my 3 year old we could make bread this week, though, so maybe I’ll try it now.
Of course, I was just laughing about the 18 hours of rise time in warm room temp! Hahaha. My house is 60 degrees right now. How the heck am I going to keep any part of it at 70 for nearly a day?! Pretty sure sections of the house are only 55…and the great thing is – we’re having such a mild December here in Chicago.
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looks delicious! You’ve inspired me to make a 2012 goal of baking 40 loafs in the next year!! Love all your great ideas and blog format! Love reading. PS do you have any family in Indiana – my maiden name is Cripe! =)
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I would have to ask Paul, but I do not think so! 🙂
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just wondering what time you started your bread and what time you baked it the next day? I was thinking of starting it around 8 p.m. then it would be ready for the afternoon to bake????
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That is about what I did. Started around 7pm and then baked the next day around 1:30. I wasnt a huge stickler with the times, just followed it generally. Have fun!
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enJOY it 
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