julie-r-wa
Well-known member
This bread recipe was first published in 2006 to much acclaim, but somehow I missed the broohaha when it was going on. smileys/smile.gif I know folks posted versions of it here on the board, too.
What I'd like to hear about are your experiences with it, and any variations you've used, etc.
Thanks in advance!
*** Jim Lahey's No-Knead Bread **
I’ve seen this recipe attributed to both Jim Lahey and Mark Bittman, but it appears to me that the actual recipe and method is from Lahey. Most reports of making the bread give it very high marks, so enjoy!
http://www.nytimes.com/2006/11/08/dining/08mini.html
Yields one 1 1/2 pound loaf
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast (1 packet)
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.
http://www.nytimes.com/2006/11/08/dining/08mini.html
What I'd like to hear about are your experiences with it, and any variations you've used, etc.
Thanks in advance!
*** Jim Lahey's No-Knead Bread **
I’ve seen this recipe attributed to both Jim Lahey and Mark Bittman, but it appears to me that the actual recipe and method is from Lahey. Most reports of making the bread give it very high marks, so enjoy!
http://www.nytimes.com/2006/11/08/dining/08mini.html
Yields one 1 1/2 pound loaf
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast (1 packet)
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.
http://www.nytimes.com/2006/11/08/dining/08mini.html