The boston.com food blog, Dishing, finally tried the NYT no-knead bread recipe that I've been fascinated with. Their verdict: yes, it's the best breadmaking technique ever. Also useful are the comments that NYT Minimalist author Mark Bittman added after additional experimentation.
WEIGHT VS. VOLUMEPosted by rv at December 7, 2006 06:32 AM to food
The original recipe contained volume measures, but for those who prefer to use weight, here are the measurements: 430 grams of flour, 345 grams of water, 1 gram of yeast and 8 grams of salt. With experience, many people will stop measuring altogether and add just enough water to make the dough almost too wet to handle.SALT
Many people, me included, felt Mr. Lahey's bread was not salty enough. Yes, you can use more salt and it won't significantly affect the rising time. I've settled at just under a tablespoon. […]