m. c. de marco: To invent new life and new civilizations...

The New Kitchen Cookbook

Bread Advice

watercolor rye

I’ve made many breads and bread-like things, but my favorite is no-knead bread. Why knead when you don’t have to? My no-knead source is Artisan Bread in 5 Minutes a Day. You can find the basic recipe online in the book’s blog: Master Recipe, and elsewhere.

Most of the variants I make from the book involve substituting a cup of something else for a cup of white flour in the basic recipe: a cup of rye flour (and some caraway seed) for rye bread; half a cup of rye flour and half a cup of whole wheat flour for “peasant” bread. Some involve shape, like slathering a lump of the basic dough into a flat rectangle on parchment paper, letting it rise while the oven is preheating to 450°, dusting it with flour, baking for 20 minutes, and presto, ciabatta!


Other fast shapes include naan and baguettes (more details below), and za’atar bread, a nice flatbread with za’atar (spice mix) and olive oil.

The master recipe from the “healthy” sequel to Artisan Bread in 5 is a nice, heavy bread. You can find it here or online. I found some more recipes from the sequel (which I don’t have) online at King Arthur Flour.

This chapter also includes some non-bread things you may need for your bread.