Tuesday, February 21, 2012

No Knead Bread

This is quite possibly my new favorite bread recipe. I've made it twice so far- once plain, and once with rosemary. It comes from Jim Lahey's cook book My Bread. This recipe is really easy, but is no good for anything on short notice, as you need to let it rise at least 14 hours.


3 c brad flour
1 1/2 t salt (I've been adding a tiny bit more)
1/4 t yest

1 1/2 c cool water (between 55 and 65 degrees)

Stir together with your hands or a wooden spoon

The dough should be sticky- if it isn't, add a couple more tablespoons of water

Cover the bowl and let the dough rise 12-18 hours at room temperature, out of direct sunlight

After the first fermentation, dust a board with flour - scoop the dough out onto it

The dough will be loose and stick, but don't add more flour.

Form the dough into a circle

Dust a tea towel with cornmeal, bran, or flour and wrap th dough loosely inside of it

Allow to rise in a warm spot for 1-2 hours or until poking the dough leaves an impression- the dough will be almost doubled

Half an hour before the end of the second rise, preheat the oven to 475 and place a covered 4 1/2 to 5 1/2 heavy pot inside- I have also split the dough into two sections and baked 2 loaves in smaller pans.

Open up the tea towel and dust the dough with more flour, bran, or cornmeal. Quickly place in the pot.
Cover and bake 30 minutes
Uncover and bake an aditional 15-30 minutes until the dough is dark, but not burnt.

Remove bread from its pot and let sit at least an hour while it sings before cutting or tearing.

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