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No Knead Bread
Summary
| Yield | |
|---|---|
| Source | adapted from Jim Lahey of Sullivan St. Bakery, by Mark Bittman. published in the NY Times Nov. 8, 2006 |
| Prep Time | 15 minutes |
| Flavors | Crusty Bread |
| Mealtime | Baking |
Description
No Knead Bread - brought to my attention by Maya whose enthusiastic description made my mouth water "great flavor, high rise, moist interior, beautiful appearance, and the crust! the crust is perfect. crisp and brown, but not too thick." This is the basic recipe with all purpose flour. Variations can include cracked wheat, flax seeds, sunflower seeds, rye flower or whatevery combination you like.
Ingredients
Instructions
Ingredients:
500 grams All Purpose Bread Flour, 1/4 teaspoon dry yeast, 1-1/4 teaspoons salt, 400 - 450 ml water.
Instructions:
In a large bowl, mix flour, yeast and salt, add water and stir until blended. Dough will be shaggy. Cover bowl with plastic and let rest for 18 hours at room temperature. At the end, dough should be dotted with bubbles. Flour a work surface and scoop the dough onto it. Fold it over itself once or twice. Cover with plastic and let rest for 15 minutes. Quickly and roughly shape the dough into a ball and flour a tea towel. Flour the dough ball, place on towel and cover with another towel. Let rise for 2 hours. Dough will double in size and will not fill in the indentation of your finger when you poke it. 1/2 hour before your dough is done rising, preheat oven to 450 F. In the oven that is preheating, place a heavy covered pot or casserole (cast iron, enamel, pyrex or ceramic) to preheat it. When dough is ready and oven and pot are hot, remove pot from oven, slide your hand under the towel and dump your dough ball seam side up into hot pot. Do not worry if it looks terrible. Replace lid and bake for 30 minutes. Remove lid and bake 15 - 30 minutes more (15 minutes seems enough) until crust is beautiful and brown. Cool and enjoy!
Notes
I am still experimenting with different kinds of flours and seeds. So far, three loaves turned out great.
After some trials, I have come up with the following:
I make two loaves, one white and one dark.
- For the white, I use All Purpose Bread Flour and 400 ml water.
- The dark has about 2/3 Whole Wheat Bread Flour, 1/6 dark Rye Bread Flour and 1/6 All Purpose Bread Flour and 450 ml of water. In addition, I throw in a handful of each, flax seed, creacked wheat or bulgur wheat, and sunflower seeds.
- Update (March 2009): I have added Buckwheat or Oat Flour. This makes the bread very dry and I have gone back to the flours used previously. You can also add sauteed onions or ty to add other grains. I still like the texture and keeping quality of this bread and am only buying bread to supplement my own occasionally and for a change.
Comments
Correction
I want to go back and make a couple of changes, but can't find an "edit" button. How can I make corrections?
Observation: Obviously I can edit my comment, but not the recipe. How come?
Not verified
Because you hadn't verified your account yet. You can edit it now.
Still turning out great
Thanks Boris, I can edit now. We are continuing to bake bread using this recipe. The last one was made with 250 grams rye flour and 250 grams all purpose flour, with some cracked wheat and flax seeds added.
The only problem is the size of the bread - it gets eaten before we have a chance to bake another one. Today, we set up another batch as soon as the bread came out of the oven and in future we may bake two loaves at once.