September 8th, 2008|
No Knead Bread
Adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery. Video at: youtubevideo.
Yield: one 1-1/2 lb loaf
3 cups bread flour or all purpose flour
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. Generously dust a cotton towel (not terrycloth) with flour (I like to use parchment paper sprayed with cooking spray). Set dough seam side down on top of towel (or parchment paper). Flour and fold towel over the dough. Let it nap for 1 to 1-1/2 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. Holding towel, dump wobbly dough into pot (or, pick up parchment paper and set it right into the 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.
*Alternate Recipe by weight:
¼ Teaspoon Instant Yeast
1- ½ Teaspoon Salt
13 oz. Lukewarm water
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