The original Jim Lahey recipe for no-kneed bread published by Mark Bittman published in November 2006 (covered in this post) kicked off the revolution. Home bakers (like me) everywhere were inspired to give it a try.
Now Mark Bittman has revisited the technique and has talked with Jim Lahey about publishing an updated version of the recipe that started it all. Here is a link to the story:
No-Knead Bread: Not Making Itself Yet, but a Lot Quicker
Jim Lahey didn't approve of toying with the ratios and I think I agree.
The basic idea is that the more yeast you throw in, the shorter the rise-time. This is fairly basic "baking 101", but for the experienced baker the longer the rise the more developed the flavor of the loaf.
Of course there's always a trade-off when baking good bread vs baking quick bread. I've even blogged about this in the past. If you want a good quick bread then choose a recipe that's suited for it (and heavily flavored already). The whole point of fresh baked bread (french, sourdough or wheat) is to really TASTE the nutty flavor of the flower.
-Matt the weekend baker
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