After going to a local Goodwill store in Orange County today, i found a book called Foundations of Food Preparation, 2nd. edition,
by Gladys C. Peckam (Published in 1969-17 years before i was born!). Other than telling me (as a hard science major in college)
how to perhaps cook pizza a bit better (even though it was talking more about bread-i will talk more about this particular book in
the future), the thing that really caught my eye was:
"Is it possible that the 'No Knead Method' was actually coined in a Food science textbook in 1969?"
Even if Jim Lahey from Sullivan street bakery created the method and with Mark Bittman from the New York times made it popular, publishing
the "long-cold fermentation" method" back in 2006, a method in a 1969 method in a textbook mentions another so called and little published
variation of the "No Knead Method" to creating flavorful, if not artificial, yeasted bread (rolls) which are "kneaded" and seemed to only involve:
Shorter fermentation time, less flour, and more fat. (Great for Emergency Doughs?) As i'm unsure if this method would neccessarily create more
"flavor," i would like to see the forums input on utilizing such a method specifically created for home use. Its my guess that this makes sense for Pizza
Hut like dough formulations which seem to utilize a high percentage of oil, but i'm really not too sure.
I guess when you have food insomnia from thinking about Pizza and bread too much, it was both an interesting find to see the word "No Knead Method"
actually being published before Jim Laheys Method to creating No Knead method bread. As there were no formulas or bakers percentages for this, I guess
all the board needs to do is reverse engineer and make sense of it! Attached are my inspirations for this post.
