There is Absolutely No Knead (No-Knead Bread)

I have been intrigued ever since I watched Jim Lahey demonstrate how to make no-knead bread on YouTube.


The technique seems fool-proof and fairly easy. I had a day off of work and decided to give it a try. Have a look:

The recipe calls for only four ingredients which I already had in my pantry.

Flour, salt, yeast and water.


I mixed the dry ingredients in a large bowl and then added hot water. The dough must be mixed for about 10-20 seconds to make sure that all ingredients are moistened.


That is it! For now.... I made two batches which had to rest in a warm place for 12-18 hours. I chose 12 hours because I am as busy as Melanie Griffith in the 1988 hit comedy/drama Working Girl.


After 12 hours the dough has become very voluminous and full of bubbles from the fermentation of the yeast.


The dough then had to be turned onto a floured surface and then folded over onto itself. The gluten has had time to develop in the dough so it will appear stringy and stretchy.


It looks good to me!


My mom said that she wanted one with oats and grains on the top so I made one with oats and sesame seeds on the top.


The balls of dough have to rest for two more hours wrapped in a floured cotton towel. This is the point where you would add any embellishments you please.


The secret of this bread is to bake it in a dutch oven. I have two so I decided to make two loaves. The bread must bake for 30 minutes in a very hot oven. The recipe says to heat your oven to 500˚F, but my dutch ovens are only oven save to 450˚F.



After two hours passed I carefully placed each ball of dough into the dutch ovens.


The bread must bake for 30 minutes covered in a hot oven. After 30 minutes the lids of each pot are removed and the bread will continue to cook and brown for 15 more minutes.


Look at that lovely crust!


I was advised to let the bread cool for about an hour, but the temptation was much too great.


We were able to wait for about 20 minutes before we had slices of warm bread slathered with butter.


This recipe was easy and very delicious. The result is as close to an artisanal baker that I am going to get right now.


If you plan ahead and are looking to bake some delicious and beautiful bread give this recipe a try. I know that we will be making another batch soon!


_____________________________________Recipe___________________________________________

November 8, 2006
Recipe: No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ 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 1½-pound loaf.