Survey of Home Bread Bakers
The results of a fascinating survey conducted for Fleischmann’s yeast of its customers who tried some of my Kneadlesssly Simple recipes sheds a lot of light on the question. (Note that I had no knowledge whatsoever that the survey was being conducted.) While many home bakers apparently started out a bit skeptical, the overwhelming majority were sold after trying the approach: Counting both the respondents who said they were switching to no-knead recipes exclusively and those who planned to use them occasionally, a whopping 97.9 % said they would use the recipes again. Obviously, I was thrilled with this news!
Here are some other survey findings, all provided courtesy of Fleischmann’s. The results strongly suggest that no-knead is around for the duration. (BTW, the Cheddar & Chiles bread, pic below right, was one those tested in the survey.) Compared to your expectations how would you rate the recipes?
1.1% Significantly worse than I expected.
5.3% Somewhat worse than I expected.
25.0% What I expected.
36.0% Somewhat better than I expected.
32.6% Significantly better than I expected.
How Did You Like the Recipes?
2.4% Very Dissatisfied/Dissatisfied
8.6% Neutral
37.8% Satisfied
51.2% Very Satisfied
Impact of Ease/Convenience on Your Baking Habits
16.4% No-knead will not affect my amount of baking.
18.9% No-knead will increase my amount of baking by 10%.
26.4% No-knead will increase my amount of baking by 25%.
38.8% No-knead will increase my amount of baking 50% or more.
Nancy Baggett says
You are absolutely right. The "sourdoughs" who were prospecting for gold often kept a dough going so that it was "self-kneading," all the time, and most didn't bother kneading other than to just mix things together. They also baked in a lidded cook pot set in the fire, so this isn't novel either!
I'll check out your comments- thanks.
Libby says
When the no knead stuff hit home baking circles you would have thought that someone had just discovered fire. I have absolutely nothing against the no knead stuff, in fact I welcome it as an additional technique. But really they have been around for many years in many guises. It just too Mark to write about it to bring it to the foreground. My own thoughts on No Knead here
http://attheveryyeast.com/2009/05/thoughts-on-no-knead-recipes/
Nancy Baggett says
Heather, that is wonderful to hear. I envisioned this method enabling folks to make homemade bread without having to clear a whole day to work on it–instead just doing a few steps in between other things. Sounds like that's how you are using the recipes–great!
Heather says
All I know is that I bake every week, sometimes twice, using your recipes and methods. I am a convert. I love the convenience and the outstanding flavor and the consistent results that I get, which I never did get with kneading or using the mixer. Do whatever works for you, but I think that those that knock it just haven't tried it.
Nancy Baggett says
Cynthia, excellent question. Noted yeast/bread chemist Dr. Carl Hoseney told me that during visits to isolated parts of the world (where no power equipment has arrived) he has seen bakers making bread as they did centuries ago–by stirring together flour, salt, yeast, and water with a big paddle or stick, & just letting it ferment for a day or so. They then pull off workable portions, let them rise, & bake. Good bread, he says!
Cynthia's Blog says
I would like you to expound more on how you figured No-Knead WAS the first bread. Thanks Nancy.
Nancy Baggett says
Thanks for your thoughtful comments–right on both counts. The no-knead replicates the slow rise bakers recommend, plus baking in a pot gives home bakers a way to replicate the commercial steam-jetted oven.
Irvin says
As you stated in the post, from what I understand, traditionally breadmaking allowed for a slow rise to develop the great flavor. The no-knead method replicates that with the added bonus of not having to knead it.
In addition, the concept of baking in a large cast iron dutch oven is perfect for home bakers who don't have access to a commercial kitchen to make that great crust. I don't see the method going away, I just see it evolving as people start experimenting with their own starters, their own flour mixes and their own additions the dough.