If you haven’t heard of the new bread making sensation, kneadless bread, it’s time you wake up and pay attention. I started noticing multiple posts coming into my google reader from many sources and thought, I must try this out.

My first attempt was not very successful. It was flavorless and thin…I blamed the yeast for the latter and the lack of some sort of sweetener for the former. I tried a new recipe and this time the bread was very flavorful and not asflat, though still not as round and pouffy as I would have liked. This time I blamed my baking implement (after all, none of this could be MY fault) a 6 qt. enameled dutch oven. I’ve decided I need a smaller pot in order to bake the loaves.

For those who don’t know what this technique is all about, it’s a slow rise, no knead bread–and by slow, I mean 12-18 hours for the first rise–that simulates the beautiful crusty breads you can buy at the specialty bread stores.

Here are  a couple of  options more detailed than the overview I’ve provided: 1. google NY Times kneadless bread. The original recipe should come up right away. 2. go to the bookstore and buy Kneadlessly Simple by Nancy Baggett or one of the Artisan Breads in 5 Minutes a Day books by Jeff Hertzberg and Zoe Francois.

Out of Kneadlessly Simple, I am currently rising the Chocolate Honey Bread and the Sweet Dough for Streusel. I am chomping at the bit here, people. The dough smells all yeasty and delicious….did I mention I have no patience? Pictures will follow….