Originally posted July 07, 2011

no-knead bread loaf

no-knead bread loaf by joanie

A lot of us aspire to baking bread but find ourselves too lazy to do it. This recipe is great. You trade effort for time, letting the bread slowly do it's own thing. The only drawback, of course, is having the foresight to plan ahead.

The New York Times had a great article on this No-Knead Bread:
http://www.nytimes.com/2006/11/08/dining/08mini.html

Ingredients

  • 3 1/2 cups King Arthur all purpose flour
  • 1/4 tsp instant yeast
  • 1 1/2 tsp kosher salt
  • 1 1/3 cup water
1 round loaf

Directions

In a standing mixer fitted with a dough hook, combine flour, yeast and salt. Drizzle in the water and process just until it comes together into a shaggy ball. Cover with a damp tea towel and let rise for 12-18 hours at room temperature.

Place dough on a lightly floured work surface. Fold over a few times. (Do not knead.) Cover with the damp tea towel and let rest for 15 minutes.

Gently shape the dough into a ball, seam side down. Top with flour, cover with the tea towel, and let rise for 2 hours. The dough will double in size and not easily spring back when poked.

30 minutes before the dough is ready, heat oven to 450ยบ. Put a dutch oven inside as it heats. (I use a 3.5 quart Le Creuset dutch oven.)

After 30 minutes, remove the pot. Put the dough inside seam-side up. Cover and bake for 30 minutes.

Remove the lid and bake for another 15 minutes or until the top becomes deep brown.

Cool on a rack.

16+ hours

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Adapted from

Jim Lahey via NY Times
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