No-Knead Bread

>> Thursday, January 7, 2010

I did it at last !

I think that there is no food blogger out there that didn't bake this no-knead bread.
Seeing pictures of this bread and reading comments, made me want to make it.
The youtube clip also made me a promise that any 6 years old can do it, so I gave it a shot.

The only hard part in this bread is having the patience, 12 to 18 hours to let it rise.
That's why I decided to postpone it every time.
Though yesterday straight after work I made the dough and let it rise for the 18 hours
today I just took it out from the bowl, fold it, let it rise another 2 hours and ta-dam!
I have this boutique style Italian bread
The kind that no one will ever believe that it's no work at all to make
Beautiful shape, great taste, and the smell is just irresistible.
(if you still haven't or just for the fun and the taste (: )

No-knead bread - Adapted from Jim Lahey, Sullivan Street Bakery

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt.
Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky.
Cover bowl with plastic wrap.
Let dough rest at least 12 hours, preferably about 18, at warm room temperature,
about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles.
Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.
Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal;
put dough seam side down on towel and dust with more flour, bran or cornmeal.
Cover with another cotton towel and let rise for about 2 hours.
When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees.
Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven.
Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K.
Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.

Cool on a rack.


Lori January 31, 2010 at 10:30 AM  

This is one of those must try recipes that I have yet to try.

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