Ok, I have a question. You say pot, but it goes in a oven?
On 10/16/09, Dixie <blueher...@sbcglobal.net> wrote: > This is one of my very favorite recipes. I make it all the time. > > About 2 hours before I want to bake it I will fold it in against itself, but > I skip the putting the bread out on the board and covering it. I kept > having problems with it getting stuck to the towel, as the dough is quite > moist. I now just shape it and leave it in the bowl. Then when it is time > to bake it, I basically pour it out of the bowl, sliding it gently into the > Le Cruset pot to bake. Some times it is a little misshapen, but it it > tastes oh so good! > > > ----- Original Message ----- > From: "Jan Bailey" <jb021...@charter.net> > To: <cookinginthedark@acbradio.org> > Sent: Friday, October 16, 2009 7:02 AM > Subject: [CnD] No-Knead Bread > > > No-Knead Bread > > Adapted from Jim Lahey, Sullivan Street Bakery > > Time: About 1 1/2 hours plus 14 to 20 hours' rising > > > > 3 cups all-purpose or bread flour, more for dusting > > 1/4 teaspoon instant yeast > > 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. > > > > Yield: One 1 1/2-pound loaf. > > > > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Mandi and Sir Hughes Membership Secretary for FCCLV (Florida Council for Citizens with Low Vission) Mobile USA: 386-237-5973 Skype USA: 386-492-1869 AIM: malak1990 Skype: mandi5669 _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
