Posted in Bread, Recipes on December 13, 2008|
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Not one to give up too easily, I am trying another bread, not abandoning my wild yeast starter, but putting it on hold. I am looking for a chewy, sourdoughy texture and I came across the recipe below (in fact, what started me on this wild journey in the first place was Jim Lahey’s no knead sourdough bread!). The recipe below is an adaptation – I am making it from primarily whole wheat flour – yes, I am stubborn and simply cannot use a recipe verbatim, and therefore I will have many more failures than most!)
No-Knead Bread (originally Jim Lahey’s No Knead Bread Recipe from Sullivan Street Bakery in the Big Apple)
Yields one 1 1/2 pound loaf
- 1 cup all-purpose or bread flour, more for dusting
- 2 cups whole wheat flour
- ¼ teaspoon instant yeast
- 1¼ teaspoons salt
- Cornmeal or wheat bran as needed.
- In a large bowl (not metal) 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.
- 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.
- 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.
- 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.
- Dust the entire ball of dough gently with cornmeal or wheat bran, including the bottom, this will prevent the dough from sticking to the pan.
- 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. So far, this is really the best one!
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