no-knead bread

[aslant]

no-knead bread (my simplification of the ny times version)
ingredients: 3 cups flour, .25 tsp instant yeast, 1.25 tsp salt.

combine ingredients in a large bowl, and add 1 5/8 cups of water. stir until mixed. cover the bowl with plastic wrap and rest for 12-20 hours at warm room temperature.

turn out onto a floured surface, sprinkle the top with more flour, and fold it over itself once or twice. cover with plastic wrap again and rest 15 mins. then flour hands, shape it into a ball, and place it on a floured cotton towel. sprinkle top with flour, cover with another towel, and let rise for 2 hours or until it has doubled in size.

thirty minutes before the dough is done, preheat the oven to 450° and place the dutch/french oven in to heat up. when the dough is ready, pour it into the pan (no greasing needed). cover and bake 30 mins, remove lid and bake 15-30 mins more. cool and serve.

	here is the dough mixture after rising for almost 20 hours. the top is very bubbly, and the dough seems rather wet.
	the dough turned out on the floured cutting board--it is surprisingly springy. it has been folded over on itself twice in preparation for another two hours' rising.
	after two hours of rising...i probably could have let it go a little longer, but we were eager to get it in the oven.
	the completed loaf! 30 mins in a covered dutch /french oven at 450, then another 20 mins with the lid off. it has a beautiful crispy crust.
	it turned out to be a large, shallow loaf, because the dutch oven was so large. it would have been much taller in a smaller pot.
	perfect slices, beautiful spongy texture, and very, very tasty.

Comments

[aboutlooking.livejournal.com]

hehe

i saved that article/recipe too

[aslant.livejournal.com]

so tasty! so little work! i highly recommend it :)

[ex-mthrtong.livejournal.com]

pretty bread. alot longer to make than the kneading kind, but i guess you don't have to be sitting beside the dough waiting so much, so that makes it more convenient.

[aslant.livejournal.com]

this is so little work! amazingly low-hassle. the kneading kind takes forever and i've never been able to make a kneading bread come out so tasty and non-dense.

[rmt.livejournal.com]

hello...
yum!
it looks like the fancy stuff too
:)

[aslant.livejournal.com]

thank you :)
very tasty, very fun. i think i will have to make it more often...especially since we bought the enamel dish thing especially for it!

[l-aurore.livejournal.com]

mmm, that looks so good!!
the pictures are fantastic as well. hooray for you and your beautful, spongy tasty bread!

[aslant.livejournal.com]

you should try it! such a satisfying result, with so little work :)

one recipe for another

[weetziefae.livejournal.com]

all right, all right, you've convinced me. I must try this sometime this week. It seems so easy

Today, I made apple and aged gouda biscuits from this recipe. Oh, and don't believe her; they are biscuits, not scones. I even asked H, and she agreed

( I didn't have the patience to make the pears and the co-op only carries syrup-y dried pears, so apples were perfect!)

Re: one recipe for another

[aslant.livejournal.com]

wow. that recipe sounds yummy. though sometimes, no matter how beautiful a recipe is, i grow weary when i see fancy-schmancy ingredients listed. surely this is a bad sign, if culinary whimsy fails to excite me (when once i dreamed of a library of exotic salts)...

extraction

[weetziefae.livejournal.com]

just take out the fancy words. I used plain ole dried apples and plaine ole chili powder.

I am sure your whisy appreciation will grow in time, either that, or your spice collection

[nevers.livejournal.com]

whatever happened with the wild yeast?

[aslant.livejournal.com]

haha. i became convinced it worked in the book because the author lived in california, everyone's dreamland of pollen and warmth! barf. i think i tried it in late spring, it wasn't yet warm enough, not enough wild yeast was in the air and no culture ever actually grew. or rather, i got some fermentation going on, but not to the degree the instructions seemed to guarantee. so i used it as evidence for my totally biased campaign against rich people in california!

(i am in a really bitter mood right now.)

[triesticity.livejournal.com]

this looks so exciting! and it's so beautiful!

(i'm particularly excited about homemade bread right now because i recently started getting a little disturbed by the fact that high fructose corn syrup is high up on the ingredient list of much of the bread we normally buy. we sometimes buy peasant bread from bread alone, which is yummy and is my favorite thing ever, but m. doesn't like it as much as i do, and so far all the other organic bread we've tried has been not so tasty.)

[aslant.livejournal.com]

yes. hfcs is the devil! have you read michael pollan's book "the omnivore's dilemma"? he has a great first chapter all about corn and how it has taken over the entire world, basically.

bread alone looks really great. we sometimes get when pigs fly bread, very tasty. or iggy's bread. yum!

[triesticity.livejournal.com]

i haven't read "the omnivore's dilemma" yet -- it's on my very long list of books to read, eventually.

when pigs fly sounds so yummy, especially the chocolate bread -- wow. i've never heard of such a thing, but chocolate french toast sounds like it'd be really amazing.

[mutable-earth.livejournal.com]

[ !!!

it looks so good, love.

i'd kill someone for le creuset cookware, i swear.

that and a kitchenaid mixer. ]

xo.

[aslant.livejournal.com]

don't be fooled! we just bought a le creuset knockoff, "kitchen essentials". le creuset is so damn expensive! also, i'm mad at the times writer who said you need a 6-8 quart french oven to make the bread in. we passed over a regular-sized round 5-quart (at the discount store) because we thought it would be way too small. well, now we have a massive, oval, 6.5 quart french oven! ha. though at least it is in red, which the 5-quart ones weren't, and red is already our kitchen theme.

because i know you love this stuff like i do, you should know we also bought adorable tiny-pitcher-shaped le creuset salt and pepper shakers this weekend, and a beautiful new bamboo cutting board. hooray for new things!