Originariamente pubblicato in data
The infamous, most blogged, most twittered bread recipe of the last year has to be Jim Lahey’s No Knead Bread, which was originally published in The New York Times and then spread like wild fire on the blog-o-sphere. This recipe has officially taken over my life. This is the best bread ever. It’s so damn easy and so damn good, you will never need to buy another loaf of bread from the store (and at about $6 a pop for the “Peasant Bread” at your local grocer, which is pretty much the same thing as this, why would you?). I first heard about it in Miss Bekah Havens’ video Make-A-The-Bread and really, my life has not been the same since. Go make it, you will not be sorry! I promise!
I like to double the recipe for a nice 3 lb. loaf that lasts, oh about 2 days. Just enough time to get another batch started!
No-Knead Breadfrom Jim Lahey, Sullivan Street Bakery
Yields one 1 1/2 pound loaf
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.
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