No Knead Bread
The people on chowhound have been buzzing about this recipe published in the new york times on how to make bread without kneading. It sounded idiot-proof, so I thought I'd try it. I've never actually kneaded bread by hand, so I can't compare this no-knead recipe to the real thing. I have dumped ingredients into a bread machine. This is harder than that, but it was very satisfying to get a tasty loaf. Next time I'll add more flour in the step when you're supposed to shape the dough into a ball. I added a ton of flour, and it was still a sticky mess. From reading the chowhound boards, I needed even more flour. Regardless of how it looks, it tastes wonderful with a crunchy crust!
Sullivan Street Bakery No Knead Bread
Time: About 1.5 hours plus 14 to 20 hours’ rising
Yield: One 1.5-pound loaf.
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast (i used active dry yeast)
1-1/4 teaspoons salt
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. 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.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball (mine would not be 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.
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.
Sullivan Street Bakery No Knead Bread
Time: About 1.5 hours plus 14 to 20 hours’ rising
Yield: One 1.5-pound loaf.
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast (i used active dry yeast)
1-1/4 teaspoons salt
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. 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.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball (mine would not be 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.
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.