No Knead Bread Recipe
Servings: One 1-pound loafPrep Time: Cook Time:
no-knead-bread-revisited
No Knead Bread Recipe is adapted from Mark Bittman of NY Times who got it
from Sullivan Street Bakery. When the recipe first came out, it was the
blogging
community who took the bread to new heights, especially Rose Levy Beranbaum,
author of The Bread Bible. I followed Rose's experiments through the weeks
and learned from her recipe adjustments and the why's of how this bread
works.
Ingredients:
3 cups bread flour (I like Harvest King bread flour)
1/4 teaspoon instant yeast
1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt)
1 1/2 cups warm waterCovered pot (five-quart or larger cast iron, Pyrex,
ceramic, enamel...something that can go into a 450F oven.)
Directions:
1. Mix dough: The night before, combine all ingredients in a big bowl with a
wooden spoon until the dough just comes together. It will be a shaggy,
doughy
mess. Cover with plastic wrap and let sit 12-20 hours on countertop.
2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet
spatula, dump the dough on a floured surface. Fold ends of dough over a few
times with the spatula and nudge it into a ball shape. You can use your
hands if you like, just keep your hands wet so that the dough does not
stick. Place
a large sheet of parchment paper on counter. Plop your dough onto parchment
paper. Lift parchment paper up with dough and place into a large bowl. Cover
bowl with a towel. Let it nap for 2 hours. When you've got about a half hour
left, slip your covered pot into the oven and preheat to 450F.
3. Bake: Your dough should have doubled in size. Remove pot from oven. Grab
the ends of the parchment paper and lift entire wobbly dough blob out of
bowl
into pot. Doesn't matter which way it lands. Shake to even dough out. Cover.
Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is
beautifully golden and middle of loaf is 210F. Remove and let cool on wired
rack. If not eating right away, you can re-crisp crust in 350F oven for 10
minutes. Best way to eat it? Smear a warm slice with some good butter
_______________________________________________
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
