Apr 29, 2017

NO-KNEAD BREAD

Dearest Cozette gave me this amazing white bread recipe from the New York Times, November 8th 2006 and adapted from Jim Lahey, Sullivan Street Bakery author of My Bread. Crazy crusty on the outside and light as a feather on the inside, this bread is a total kick to make.

18 hour bread 026_500

Storage Ingredients

3 cups all-purpose or bread flour, more for dusting

1/2 teaspoon instant yeast

1 3/4 teaspoons salt

1 1/2 cups cool water (55 to 65 degrees)

Cornmeal or wheat bran as needed

1. In a large bowl combine flour, yeast and salt. Add 1 1/3 cups water, and stir until blended; dough will be shaggy and sticky.

18 hour bread 017_500

Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

18 hour bread 018_500

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.

18 hour bread 019_500

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, bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal.

18 hour bread 021_500

Cover with another cotton towel and let rise for about 2 hours.

18 hour bread 022_500

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 475 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 minutes, or just until loaf is beautifully browned.

18 hour bread 023_500

18 hour bread 024_500

Cool on a rack.

18 hour bread 025_500

I can’t wait to show this trick to my daughters! Who knew you could make restaurant quality bread without any oil? The only, and I mean the ONLY hard part, was remembering to start the bread almost a day ahead of time. The schedule that worked for me was to mix together the flour, yeast, salt, and water at 7:00 p.m. The next day, (18 hours later) at 1:00 p.m. I added a bit of flour, rolled it into a ball, and let it rise for another 2 hours. At 3:00 I put into into the hot pan and preheated oven. One hour later we had a beautiful freshly baked hubcap ready to serve with some homemade ham and bean soup.

I can’t even remember the last time I had something baked (other than my trusty Seven Minute Whole Wheat Bread) actually turn out. The directions scared me at first but honestly this recipe was silly-simple to prepare and took maybe a total of 10 minutes of actual work. I just LOVE big results with little effort. Bad that way.

Tags: , ,

6 Responses to “NO-KNEAD BREAD”

  1. Laura at TenThingsFarm Says:

    Do sun ovens get hot enough for it? Do you have any solar oven suggestions for those of us who are interested?

    I have made this bread several times, and it has always been good. I made it with AP flour the first time (there is a picture of it here! http://tenthingsfarm.blogspot.com/2010/01/some-good-bread.html ) but since I’ve added wheat, rye, oat – whatever – and it’s still good. Better, in fact! I like it best about half AP flour and half multigrain. Yum!

  2. Heather Says:

    I’ll have to try this. I found another similar recipe that I tried that didn’t turn out. Well that’s not completly true, when I cut it into strips it made great bread sticks to dip in vinegar and olive oil, but not effective for sandwiches.

  3. Liesa Says:

    Laura! Thank you for the link to your blog post with the actual YouTube video. That was great to watch, totally helpful, and it reminded me of the kindly, in-your-face, shop owners in New York. Can’t help but miss those characters.
    I don’t know anything about cooking the artisan bread in a solar oven but I for sure want to try this recipe with white wheat flour now that I know you’ve had success with variations.
    Thanks Laura. You always bring so much to the table.

  4. Liesa Says:

    Hi Heather. Try it and let us know how it compares to the other recipe!

  5. mentalutopia/ElizabethJ Says:

    Laura–I’ll give it a try in my solar oven this week if the sun cooperates. I suspect it will be pretty moist and won’t get the crusty outside but will still be pretty good–more of a ciabatta crumb.

  6. mentalutopia/ElizabethJ Says:

    Solar cooking and bread: http://solarcooking.wikia.com/wiki/Bread

Leave a Reply