11 replies to this topic

[bigdaddyale]

November 8, 2006 Recipe: No-Knead BreadAdapted from Jim Lahey, Sullivan Street BakeryTime: About 1½ hours plus 14 to 20 hours’ rising3 cups all-purpose or bread flour, more for dusting¼ teaspoon instant yeast1¼ teaspoons saltCornmeal 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.Yield: One 1½-pound loaf.From The New York Times

[ChicagoWaterGuy]

I like this recipe with a tablespoon of olive oil in it.

[Jdtirado]

My wife is making this right now. It is awesome and almost foolproof

[No Party JKor]

Made this quite a few times. It is awesome.

[bigdaddyale]

just be careful with your enameled line ci dutch ovens. The handles on the lids cant take the high heat (450 df ) needed to bake the bread.

[phalanxausage]

I let it rise on a sheet of baker's parchment inside a bowl or appropriately sized pan. That makes getting it in & out of the d.o. easier. I also like to use beer for the liquid. Gives it a bit more depth.

[Mindflux]

just be careful with your enameled line ci dutch ovens. The handles on the lids cant take the high heat (450 df ) needed to bake the bread.

 

But my trivet is metal and my handles are metal too?

[positiveContact]

I let it rise on a sheet of baker's parchment inside a bowl or appropriately sized pan. That makes getting it in & out of the d.o. easier. I also like to use beer for the liquid. Gives it a bit more depth.

 

replace all of the water with beer?  suggested style?

[Stains_not_here_man]

They make a high heat handle at least for the le crueset

[positiveContact]

They make a high heat handle at least for the le crueset

 

I just take the handle off and jam some aluminum foil in there to seal the hole.

[Stains_not_here_man]

That'll work

[positiveContact]

That'll work

 

it is a little bit harder to get the lid off but not that hard.