Ingredients
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3
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1/4
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1 1/4
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1 5/8
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-
-
-
-
-
-
-
-
-
-
Directions
No-Knead Bread,From the New York Times, Nov 8, 2006. Adapted from Jim Lahey, Sullivan Street Bakery. Time: About 1 hours plus 14 to 20 hours rising,This recipe is wonderful. It makes bread look like it come from a professional brick oven bakery. I cook at 475 and I have added many things to the dough. Fresh rosemary, oregano, garlic and marjoram is very good. If adding dried tomatoes or fruits reconstitute or it will take moisture from your bread. If I am making jalapeno cheese bread I add cheese in chunks because grated gets lost in the dough,I have made this recipe several times as my son sent me the link when it was in the NY Times. It is easy but it does take a long time to get the final result, but oh it is so worth the wait. I baked it in my terra-cotta baker. Needless to say it doesn’t last very long in my house.
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Steps
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1
Done
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In a Large Bowl 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. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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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. 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. |
