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No-Knead Bread

May 25, 2010

Few things are as filling, comforting and delicious as homemade bread. I’d been reading about the “No-Knead Bread” for awhile now and never got around to trying it until last week. Since then, I’ve made it three more times. It really is simple to make (provided you don’t space out and set your oven 100°F higher than the recipe calls for, like I did the second go-around, resulting in a loaf that was “scorched earth policy” – rock solid and black on the outside, but it had a very moist crumb!) and really only requires a few minutes of time to put together. Of course the bread is delicious spread with butter or dipped in olive oil, but it is also excellent for French Toast (E made that for my Mother’s Day Breakfast<3). It will go stale quickly like other homemade bread, so put it in a Ziploc and refrigerate. It won’t be as good, but would be great for fresh breadcrumbs, paninis, or croutons if it gets past its prime.

Source: New York Times

Adapted from Jim Lahey, Sullivan Street Bakery

Time: 10 minutes hands on, 20-24 total time

  • 4 cups bread flour, more for dusting
  • 1/2 (scant) teaspoon instant yeast
  • 2  teaspoons salt (table salt)
  • 2 + cups water (I needed more like 2.5 – depending on humidity, etc.)
    Cornmeal or wheat bran as needed. – I didn’t use this- I just used flour on the silpat and covered w/ Saran Wrap

1. In a large bowl combine dry ingredients. Add  water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest for approximately 22 hours, 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. (I put the dough on the Silpat covered w/ flour and covered w/ Saran Wrap, I didn’t use the towels)

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 3 or 4 quart heavy covered pot (such as Le Creuset…You need to unscrew and remove the knob or it will burn!!!) 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 for 30 min.

One Comment leave one →
  1. MEC permalink
    August 25, 2010 6:54 pm

    MMMMMMMMMMMMmmmmmm… this bread is sooooooooooooooooo amazing 🙂

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