Warning: I tried the 'no-knead' bread recipe from that New York Times video and it actually worked

I've messed up every loaf I've tried to bake for years, but this time I just mixed flour, water, salt, and yeast in a bowl and left it for 18 hours. The dough looked like a wet mess, but it baked into a perfect crusty loaf with big holes inside. Has anyone else had luck with this lazy method, or did I just get lucky?

3 comments

3 Comments

patricialee2mo ago

Wait, did your friend also have that weird moment where they're sure it's ruined? My buddy Mark tried that exact recipe last month and texted me a pic of his dough looking like straight up soup. He was convinced he wasted the flour. But he baked it anyway, and when he pulled it out he said it looked like a bakery made it. He's made it three times since and it works every time, so you're not just lucky.

ben_nguyen2mo ago

Honestly, I'm still not sold. That wet dough method seems like a total gamble. My cousin tried it and ended up with a flat, gummy brick that even the birds wouldn't eat.

the_betty2mo ago

Wait, you left it for 18 hours? That’s the part that gets me. I would have been sure it was spoiled by then, just sitting out. I always thought dough needed to be babied and kept warm, not just forgotten on the counter overnight. It goes against everything I was ever taught about baking.