No-Knead bread is back! Mark Bittman returned to the phenomenally popular recipe in last week's Times dining section, tweaking and fiddling with the recipe to make it easier, faster, and whole-grain.
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)