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No-Knead Bread




Source of Recipe


Adapted from Jim Lahey, Sullivan Street Bakery


Recipe Introduction


Appeared in the article The Secret of Great Bread: Let Time Do the Work by Mark Bittman in the November 8th, 2006 New York Times


List of Ingredients




- 3 cups all-purpose or bread flour, more for dusting [I used bread flour, also suggested is substituting 1 cup whole wheat flour*.]
- 1/4 teaspoon instant [aka Rapid Rise, QuickRise, Instant Active Dry, Perfect Rise, or Bread Machine Yeast] yeast
- 1-1/4 [1-3/4] teaspoons salt
- Cornmeal or wheat bran as needed.

Recipe



Time: About 1-1/2 hours plus 14 to 20 hours’ rising

1. In a large bowl combine flour, yeast and salt. Add 1-5/8 [1-1/2] 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. [I put it on top of my fridge.]

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 [rice flour was suggested as it won't get gummy**]; 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 [about a 4-quart pot is preferred] 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 [10 or 15] minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1-1/2-pound loaf.

[* I tried substituting 1 cup whole wheat white flour and did not prefer the flavor, I have not tried regular whole wheat flour yet.]

[** I've tried flour, cornmeal and wheat bran and prefer the wheat bran so far. Also, seriously overdo the generous coating of the towel, otherwise you risk the dough sticking to the towel during the next step.]

[Notes by Megan Reardon, hi there. www.notmartha.org]