If you've always wanted to make your own homemade bread, but haven't wanted to go through the tedious process of kneading bread dough, we have some good news for you.
Today, December 11, is the first of a series of biweekly Kneadless Effort bread baking classes offered at Artisan Kitchens and Baths. The classes run from 10 a.m. to 12:30 p.m. and are led by instructor Lorna Lippes.
Lippes has been working with this no-knead method since reading about it in the New York Times in 2006 and has since taught it to countless numbers of people. "I read Mark Bittman's article in the NY Times and had to try the revolutionary method of bread baking that he described in the article," she said. "I had to borrow a pot from my neighbor to bake the bread in. It worked--I was hooked."
The method of no-knead bread baking is fairly simple. What it does require is a 24-hour wait for your bread to be ready. However, the results are apparently worthwhile. Author Harold McGee explained the reasoning as such: "The long, slow rise does over hours what intensive kneading does in minutes: it brings the gluten molecules into side-by-side alignment to maximize their opportunity to bind to each other and produce a strong, elastic network."
Lippes realized that the demand for these classes was growing as people caught on to this simple method. She also saw hosting the classes as a great opportunity to bring people together. "A couple of years ago, I attended bread baking classes at the King Arthur Baking Education Center in Norwich, Vermont," she said. "Mothers came with daughters, friends came together, husbands and wives baked together. I realized that this was also a social event."
At Lippes' classes, students will learn the no-knead method from beginning to end. "They are going to mix up dough, getting comfortable with how wet the dough should be, and the whole process from mixing, to getting the dough ready for the second rise," she said. "They will learn the science behind the technique and how it compares to traditional bread baking." Lippes added that students will have the chance to sample a variety of breads made using this method. They will also be assembling and eating small rustic pizzas that use the dough from the no-knead method.
"Over the years I have made changes to the technique, that make it even easier," Lippes said. "Timing seems to be an issue. People will learn that you don't have to be unemployed or retired to have time to bake no-knead bread." Lippes hopes to offer open classes biweekly and begin offering bread-baking fundraising events as well.
The classes are limited to 20 students. Tuition for a class is $35. To reserve a space, fill out a contact form at www.kneadlesseffort.com/contact/. For more information, check out the website or email info@kneadlesseffort.com. Artisan Kitchens and Baths is located at 200 Amherst Street.
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Today, December 11, is the first of a series of biweekly Kneadless Effort bread baking classes offered at Artisan Kitchens and Baths. The classes run from 10 a.m. to 12:30 p.m. and are led by instructor Lorna Lippes.
Lippes has been working with this no-knead method since reading about it in the New York Times in 2006 and has since taught it to countless numbers of people. "I read Mark Bittman's article in the NY Times and had to try the revolutionary method of bread baking that he described in the article," she said. "I had to borrow a pot from my neighbor to bake the bread in. It worked--I was hooked."
The method of no-knead bread baking is fairly simple. What it does require is a 24-hour wait for your bread to be ready. However, the results are apparently worthwhile. Author Harold McGee explained the reasoning as such: "The long, slow rise does over hours what intensive kneading does in minutes: it brings the gluten molecules into side-by-side alignment to maximize their opportunity to bind to each other and produce a strong, elastic network."
Lippes realized that the demand for these classes was growing as people caught on to this simple method. She also saw hosting the classes as a great opportunity to bring people together. "A couple of years ago, I attended bread baking classes at the King Arthur Baking Education Center in Norwich, Vermont," she said. "Mothers came with daughters, friends came together, husbands and wives baked together. I realized that this was also a social event."
At Lippes' classes, students will learn the no-knead method from beginning to end. "They are going to mix up dough, getting comfortable with how wet the dough should be, and the whole process from mixing, to getting the dough ready for the second rise," she said. "They will learn the science behind the technique and how it compares to traditional bread baking." Lippes added that students will have the chance to sample a variety of breads made using this method. They will also be assembling and eating small rustic pizzas that use the dough from the no-knead method.
"Over the years I have made changes to the technique, that make it even easier," Lippes said. "Timing seems to be an issue. People will learn that you don't have to be unemployed or retired to have time to bake no-knead bread." Lippes hopes to offer open classes biweekly and begin offering bread-baking fundraising events as well.
The classes are limited to 20 students. Tuition for a class is $35. To reserve a space, fill out a contact form at www.kneadlesseffort.com/contact/. For more information, check out the website or email info@kneadlesseffort.com. Artisan Kitchens and Baths is located at 200 Amherst Street.
I really 'knead' to learn this... looks delicious.