Timeline for How to make a Jim Lahey's No-Knead Bread in time for breakfast
Current License: CC BY-SA 3.0
12 events
| when toggle format | what | by | license | comment | |
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| May 4, 2021 at 8:12 | history | edited | rumtscho♦ |
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| May 1, 2012 at 23:59 | comment | added | Theodore Murdock | Isn't the entire premise of no-knead bread that it rises overnight in the refrigerator, resulting in better flavor and near zero active prep time? What takes three hours? | |
| Apr 30, 2012 at 18:35 | answer | added | Varuuknahl | timeline score: 1 | |
| Apr 30, 2012 at 5:53 | answer | added | Charmaine | timeline score: 1 | |
| Oct 27, 2011 at 17:53 | answer | added | BaffledCook | timeline score: 0 | |
| Oct 27, 2011 at 14:21 | answer | added | Morts | timeline score: -1 | |
| Sep 17, 2011 at 1:24 | answer | added | zachary | timeline score: 0 | |
| Sep 16, 2011 at 22:51 | comment | added | Cascabel♦ | @rumtscho: I think you're looking for cooking.stackexchange.com/questions/13948/… - though I happen to know the OP, and it didn't turn out perfectly. It's pretty hard to get the timing right. | |
| Sep 16, 2011 at 15:45 | comment | added | justkt | Alternatively bake it the day before, slice, freeze, and toast when needed. We almost always freeze our bread because we can't eat it before it starts to go stale. | |
| Sep 16, 2011 at 12:28 | history | tweeted | twitter.com/#!/StackCooking/status/114677069450977280 | ||
| Sep 16, 2011 at 9:11 | comment | added | rumtscho♦ | I can't find the question which discussed half baking your bread, but there are ways to slow the rising (less yeast, colder) so it rises overnight and is baked in 35 min in the morning. See cooking.stackexchange.com/questions/14548/…, cooking.stackexchange.com/questions/14184/… | |
| Sep 16, 2011 at 8:58 | history | asked | Morten Lyhr | CC BY-SA 3.0 |