The New York Times
1 HN recommender · recommended in 3 months, 2014–2024
4:59 · 3.7M views · Dec 29, 2006
Mark Bittman and baker Jim Lahey of Sullivan Street Bakery demonstrate the no-knead bread recipe, where a long, slow rise does the work instead of kneading. It is a short New York Times recipe video.
HN people point to it as a cheap, low-effort way to bake very good bread and as a beginner step into cooking.
3 comments from Hacker News
I can recommend this recipe: [LINK] (video: this video ). It is very little total work (15 minutes max) and makes great bread, but it does require some planning ahead because of the long rise time.
Are you a beginner? Advanced? I'm a beginner/intermediate. I started with Japanese curry from a box: [LINK] Then moved on to no-knead bread: this video also baguettes: [LINK] When I want to learn something, I'll watch many videos, then pick one, eg on carving a turkey: [LINK] This series has lots of theory: [LINK] I had this rigatoni at a restaurant, so I wanted to make a version at home (much cheaper) [LINK] different recipe: [LINK] Someone made this at a chili cookoff. I asked them for the recipe, and it was Martha's: [LINK] I really liked the cookies at Specialty's; I found this: [LINK] I love these eggs. My gf and I had eggs at a restaurant the other day, we both agreed mine are better: [LINK] Me neighbor made these red velvet cupcakes: [LINK] Lately, I'm working on my Turkish coffee game using my gf's cezve.
Not true — it takes 5 minutes of effort and about 40 cents to make very good bread out of salt, flour, yeast and water. this video