Popular No Knead Bread . Rustic loaf. -- Best Recipes

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Date Posted: 11/ 7/07 9:30:06am
Author: CB
Subject: Popular No Knead Bread . Rustic loaf.

No-Knead Bread
Jim Lahey at the Sullivan Street Bakery via Mark Bittman at New York Times

Yields one 1 1/2 pound loaf

3 cups all-purpose or bread flour, more for dusting
� teaspoon instant yeast
1� 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. (See Note below)

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.

Note: I just wallow the dough around in the bowl and let is rise and skip all the mess with the towel. Then scoop it all in the hot baking bowl. I use a heavy cast iron dutch oven bought at WalMart in the camping section. I have used Correlle casserole with lid with good results and an old Vision ware (the amber class) dutch oven is excellent for baking this bread. Look at yard sales for these.

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Replies:

[> Re: Popular No Knead Bread . Rustic loaf. -- Jaunice, 07/20/09 1:35:02pm [1]

CB! How much yeast is in this bread .Thank you

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[> Re: Popular No Knead Bread . Rustic loaf. -- Jaunice, 07/20/09 6:07:08pm [1]

Once again ,Thank you

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[> [> Re: Popular No Knead Bread . Rustic loaf. -- CB, 07/28/09 10:41:18am [1]

1/4 teaspoon. Not much at all. Check out this site:

http://ninebeanrows.wordpress.com/2008/06/27/no-knead-bread-aka-beer-bread/

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