This recipe is originally from the New York Times (or watch the video), but I found it through my sister's friend Christy. The most difficult part is how sticky it is, but really takes very little time other than a bit of planning ahead. I haven't tried mixing anything in it yet, but I plan to - maybe some garlic or sunflower seeds. I bake it inside a 12" Dutch Oven, but it would probably fit in a 10" one pretty easily. I'd add a picture of it cut up, but once it is cut, it does not last long enough to get a picture.
No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1 1/2 hours plus 14 to 20 hours' rising
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 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.
Yield: One 1 1/2-pound loaf.
5 comments:
Wow that looks amazing. I will have to try it, although I'm not much of a baker.
I've been planning to try this.. its time to break out the dutch oven before it gets too hot outside.
I'm following up on your comment to my blog. Yes, my mom is getting married. June 7th & moving to Seattle. :o( She's been engaged for a year now & is really happy.
Did you use flour or cornmeal in when you put it in the towel? And did you use all white flour or part wheat? I've got a batch raising.. :-)
I used all white flour, but one of these times I'll make it with some wheat. And I've been doing it with flour, and then right before I put it in the DO, I put the bottom in some cornmeal. However I do it it seems to stick to the towel or plastic wrap that I put on it during the last raise, but seems to always come out great, except the once where I layered on too much flour to try to keep it from sticking.
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