My Very First Loaf NO-KNEAD**NO-MESS Bread
Read about how and why the concept works in the NY TIMES here. It is labor-free, with the simplest ingredients possible. Of course, you can season or seed it, to your liking. Personally, I'd like to get some healthier grains into it; another time, perhaps. I mixed the basics last night, a few hours before bedtime. Good Lord, it redefines "minimalist", in more ways than one... this from someone who loves to bake traditional breads. Buon Appetito.
NO-KNEAD BREAD from Jim Lahey
3 cups all-purpose or bread flour¼ teaspoon instant yeast1 teaspoon saltExtra flour, cornmeal or wheat bran
1. In a large bowl combine flour, yeast and salt. Add in 1-5/8 cups water; 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 again with your choice. 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 quickly 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 okay. 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 browned. Cool on a rack. Yield: One 1½-pound loaf.
(To Note: Original recipe was very slightly adapted by decreasing salt and increasing water.)
Don't forget to order a (link) Yukon knife for your artisan breads. It will thin-slice the crunchy crust without crushing the tender inner crumb.
UPDATE: Check out my Raisin Loaf here.
ANOTHER KNIFE here
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| My Very First Loaf NO-KNEAD**NO-MESS Bread |
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| NO-KNEAD BREAD from Jim Lahey |
3 cups all-purpose or bread flour
¼ teaspoon instant yeast
1 teaspoon salt
Extra flour, cornmeal or wheat bran
1. In a large bowl combine flour, yeast and salt. Add in 1-5/8 cups water; 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 again with your choice. 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 quickly 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 okay. 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 browned. Cool on a rack. Yield: One 1½-pound loaf.(To Note: Original recipe was very slightly adapted by decreasing salt and increasing water.)
Don't forget to order a (link) Yukon knife for your artisan breads. It will thin-slice the crunchy crust without crushing the tender inner crumb.
UPDATE: Check out my Raisin Loaf here.
ANOTHER KNIFE here
