No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
TOTAL TIME
1 hour 30 minutes (plus 14 to 20 hours’ rising)
Ingredients
• 3 cups all-purpose or bread flour, more for dusting
• 1/4 teaspoon instant yeast (I use 1/2 teaspoon)
• 1 1/4 teaspoons salt
• Cornmeal or wheat bran as needed
Preparation
1. 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.
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.
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, 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.
4. 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.
YIELD
One 1 1/2-pound loaf
SPEEDY No-Knead Bread:
Time: About 1 hour, plus 4 1/2 hours’ resting
Ingredients:
3 cups bread flour
1 packet instant yeast (or a generous spoonful of bulk yeast)
1 1/2 teaspoons salt
Oil as needed.
1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy (add a little extra if the dough isn’t wet everywhere). Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees (or warm the oven just a little, turn it off, and let the dough absorb the warmth).
2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
3. Meanwhile, 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 for a half hour. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
4. 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.
Yield: 1 big loaf.
Shared by Eleanor Hartmann
