Now we're curious: have you tried either of his new versions? We've talked about No-Knead bread a lot here at The Kitchn. It's been so popular, we believe, because it introduced the ease of slow-rise bread to many cooks who previously were afraid to make bread. Slow rise bread adapts itself to your schedule. You do have to wait a while for it, though - hence Bittman's adaptions here.
We are curious about the quicker recipe, and about his whole grain version. Have you tried either? They both take between 4 and 5 hours. This is almost a more awkward time period for us; we like to get bread dough ready at night and put it in the oven after work the next day. But we can envision times when No-Knead bread in 4 hours would be a welcome idea.
Here are some of the other faster versions of the bread recipe we've published in the past, along with Bittman's recipes:
No-Knead Bread - Fast, Faster, Fastest
• No-Knead Bread, the original - Ready in 15-19 hours
• No-Knead Bread in a hurry - Ready in 8-10 hours
• Speedy No-Knead Bread - Ready in about 5 and a half hours
• Fast No-Knead Whole Wheat Bread - Ready in about 6 hours
• No-Time Bread - Ready in about 1 1/2 hours
Have you tried any of the new recipes, or any of our adaptations? What do you think?
(Image: Evan Sung for The New York Times)