So I've posted a few bread recipes here, but this post is more about my technique, since I've gotten it down to enough of a science that it makes less mess than most bread recipes, and the results are always really good. I personally do not find "no-knead" recipes to be any less work than "kneaded" recipes - you usually have some step that involves scattering corn meal across half the kitchen, and dish clothes covered in bits of dough. This recipe requires very little kneading, but a lot of time (really, benevolent neglect). However, if you're gonna be home anyway, it doesn't require much effort, so I often make this on a Saturday while grading. I got the basic idea for this approach from a couple books on bread baking. The main thing is that everyone seems to agree that a wetter dough tastes better, has a nicer crumb, etc in the end, and so my approach aims to make a wet bread dough with almost no interaction with it using my hands, and to...
The Magidow family's modern-day recipe box.