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February 1, 2007

Everyone's Doing It: No Knead Bread

No Knead Bread Baked

For a while now I've been reading with interest the buzz around the food blogs concerning a no knead bread recipe that was published in the New York Times. The recipe is adapted by Jim Lahey of the Sullivan Street Bakery and I decided that it sounded good and had to be tried. The results were excellent!

My next endeavor is going to be figuring out a whole wheat version, as well as a dark pumpernickel version, but for now I share with you the basic white no knead bread! It's super easy. What's not to like?

What You'll Need:
3 cups of unbleached all purpose flour
1/4 teaspoon of yeast
1 1/2 teaspoons of sea salt
1 1/2 cups of lukewarm water

Mix the ingredients together in a large dish and cover with a towel or saran wrap and sit in a warm place for 12-20 hours. (I've done two loaves and have let one sit 18 hours and one about 19.5.) I usually just put the dish in my oven with the oven light on. The light makes enough heat to make a nice rising place.

After it has risen it should look something like this:

No Knead Bread After 18 Hours

This is a sitcky dough so don't let that make you think something is wrong. It isn't. It should be sticky.

Using a little bit of flour or corn meal turn the dough out onto a flat surface and fold over once. Let sit for 10-15 minutes.

At this point I deviated a bit from the recipe after the first go around. The recipe calls for taking a cotton towel (not terry cloth) and placing it in a bowl. Then you are supposed to cover the towel in flour and place the folded dough into the towel lined bowl. I did this the first time and the dough stuck to the towel . It wasn't pretty! It was a mess! So the next time I made it I lined my bowl with aluminum foil and sprayed it with a little non-stick spray. That worked MUCH better!

Let dough rise in the line bowl for about 3 hours. After 3 hours it should look something like this:

No Knead Bread Second Rise

After the dough has risen for 3 hours you need to preheat your oven to 450 F WITH the bowl/pot you plan to bake the bread in in the oven. I used a Pyrex dish with a lid. I've seen it done in cast iron skillets or pots. It's up to you. I only heated the dish and not the lid.

Once the oven and dish/pot is preheated then remove the dish and dump the bread dough into the hot dish/pot carefully. Shake it around a couple of time with a pot holder to settle the dough. It may look lumpy, but don't worry it will all work out in baking. Put the lid on the dish/pot and bake for 30 minutes. Do NOT grease the pan. I know it sounds counter intuitive, but trust me it works!

At the end of 30 minutes take the lid off of your dish/pot and let the bread continue to cook for 15-20 more minutes or until browned.

You'll end up with a crusty, hearty white bead that is to die for!

No Knead Bread: The Inside

At first when I saw this recipe, though everyone kept going on and on about how simple and good it was I hesitated due to the fact you have to let it sit so long the first rise. The best thing to do is mix it up in the afternoon and let it rise over night and then begin in the morning. It's really quite easy and it's really quite good! Try it...You'll love it!

Posted by Dianne at February 1, 2007 2:33 PM

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I tried this this weekend and it was, as you said, to die for. Now I'm planning to experiment with making it flavored with herbs and spices. But the plain white is FABULOUS!!! I had it with some meatloaf and mashed potatoes. Oh my!

Posted by: Leann at April 16, 2007 8:57 AM

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