![dutch crunch bread nyc dutch crunch bread nyc](https://beyondbakingwithamandajane.files.wordpress.com/2020/08/b83faf52-9bc4-4ae5-b68a-8e674dfabf5a-fcb8ae13-93dd-44cf-8cd5-80b2f1934eca.jpg)
For some reason, the latent memory of this recipe came back to mind last week, and I went on a search for it. A great thing for a snow bound weekend, such as this one, but for practical reasons it’s tough to make as a regular habit. My only complaint is it’s a long project that requires a lot of tending. My favorite method has always been to make a poolish first, which makes a gorgeous, chewy bread with a crispy crust. Over the years I’ve done quite a bit of perfecting and experimenting of different methods and recipes. There is no explaining it, it just seems to happen. Without thought or plan, I find myself reaching for yeast every January and February. It’s hard to explain why, but it’s somewhere in the “monarch butterfly migration” part of my brain. It has been a long standing tradition of mine to bake bread in the early part of the year. When I moved last year it got lost in the shuffle, but I never forgot the idea. From time to time I would look at it and think that I should give it a try, but never did. I tore out the recipe from that printing, and it kicked around my office for years. The recipe made its debut in 2006 in Mark Bittman’s, The Minimalist column in the NY Times. What fun I have had making this ridiculously easy and wildly famous No Knead Bread.
![dutch crunch bread nyc dutch crunch bread nyc](https://cookinglsl.com/wp-content/uploads/2019/01/crusty-dutch-oven-bread-5-1-660x990.jpg)
Outside the world is coated in snow, but I’ve been living in a flour dusted apartment for over a week now- and I think you’ll be glad that I did.