No Knead Bread Revisited (video)
JT has really taken this on as his own, and I haven’t made bread since he did. I have to admit, I am a bit jealous since I am the one who loves to do this stuff…but he seems to really enjoy it, and he is great at it. Go JT go!
We got into the loaf before I remembered to take some shots…well, they are better than nothing. And by the way, the bread was DELICIOUS!
Adapted from New York Times, which was adapted from Jim Lahey, Sullivan Street Bakery
Time: About 2 to 4 hours’ rising, 45 minutes baking
- 3 cups all-purpose or bread flour, more for dusting
- ¼ cup ground flax seed
- ¼ tsp instant yeast
- ¼ tsp red wine vinegar
- 1¼ tsp salt
- 1 5/8 ‘warm’ water
- Cornmeal or wheat bran as needed.
- In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water and wine vinegar, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 2-4 hours, preferably about 4, at warm room temperature, about 70 degrees.
- Dough is ready when its surface is dotted with bubbles (dough will be quite gooey). 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 450F.
- Put a 6- to 8-quart heavy pot with lid (cast iron, enamel, Pyrex or ceramic – we always have the lid beside it so the heat goes into the pan faster) 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 35 minutes, then remove lid and bake another 10 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
We got pounded with snow again last night…about 15cm! This morning I was looking forward to shoveling (yep, you read that correctly!) but we watched a movie (88 minutes with Al Pacino 6/10) and by the time we went out, our lovely neighbour Frank did it all for us! Thanks Frank.