Discussion in 'Recipes' started by CATO, Aug 29, 2011.
The Minimalist - The Secret of Great Bread - Let Time Do the Work - NYTimes.com
I am definately going to try this recipe,it looks like a great idea...thanks.
it is easy and makes good bread
. Am I blind, I read the entire article? I saw no actual recipe anywhere..
Here's the recipe Tac
there you go, Tac
Recipe: No-Knead Bread - New York Times
You are right tac....there was no recipe as such in the OP link, just a foodie journo's puff piece, so to speak, on Lahey's bakery and method in general terms.
Sorry, that's my fault I guess with the misleading subject. I guess I saw it more of an experiment than recipe.
The link to the recipe is on page 2 under the photo: "Related"
I think the points of the article were:
time does the work of the kneading (18 hours +)
use less yeast
the dough is going to be wet
precise measurements aren't a must
Nevertheless, I agree with your point; I too would like to see a recipe.
So, if any of you Monkey's try this, post your results (and recipe).
November 8, 2006
Recipe: No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
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.
yup, that's the way I've been making my bread for the past year or so. in fact my original recipe was designed for a dutch oven and using charcoal to bake it.
Here is my "stolen" recipe (stolen from "Good Eats" t.v. show)
17.5 oz bread flour (or any combination of Bread fl, wheat, rye, etc)
1/4 tsp yeast
2 1/2 tsp salt
12 oz water
Combine ingredients and mix until water is just absorbed. Cover and leave rest for 19 hrs
put flower on your working surface, and put the dough on the surface, punch down and form into a ball, pulling the ends into the center.
sprinkle corn meal on a towel and put the dough on the cornmeal and then sprinkle more cornmeal over the top cover with the towel, and let rest 2 hrs.
1/2 hr before end start heating dutch oven, 20 - 24 hot coals on cooking surface.
Roll dough over so seam side is up and flip into the dutch oven. put 20 coals on top.
bake 45 min or until internal temp of bread is 210* - 212* (i've never taken the temp of my bread)
to cook in the oven preheat to 450*. Bake 30 min with the lid on and 15 with the lid off.
Some of the things I've done. Add garlic powder, dried basil leave and oregino.
one of the things my wife wants to try is to take the dough after the 19hrs and make a pizza crust with it. I think that sounds YUMMY!!
so where are you all gonna get self-rising flour after TSHTF?
you might wanna learn baking with home ground whole grain flours
before youre starving and its all you got
Bread flour is not self rising flour. I have some yeast on hand and in a post SHTF can make a sourdough starter batch with it.
Yes I have made my recipe from home ground wheat flour.
From the currently 10 5 pound bags that was put in my food sealer bags & Vacuum sealed & put away in my steel airtight trunks?
HOW TO MAKE NEW YORK CITY "SURVIVAL" BREAD. - YouTube
Anyway, thanks for all of the recipes! It makes me hungry...
well I have a new ceramic inside coated, enamel exterior 6 qt dutch oven to try out making this bread. I lost the recipe, searched high and low with no success. recently got an email via Mother Earth News, and low and behold there was a no knead bread recipe also stolen from the NY Times.
The link below is to a printable article on making homemade no knead artisan bread using a dutch oven.
The following is a bit of a teaser from the article;
Learn how to bake no-knead crusty bread that’s deliciously moist and chewy inside, but still has the beautiful outer crust of rustic, peasant loaves. The No-Knead Dutch Oven bread technique and recipe is easy even for beginners. Includes recipe, ingredients list, instructions, step-by-step photos and a video demonstration of the technique.
December 2007/January 2008
How to Make Easy, No-Knead Crusty Bread
By Roger Doiron
This wonderful bread requires nothing more than yeast, water, flour and salt.
No-Knead, Dutch Oven Bread Recipe
No-Knead Dutch Oven Bread Recipe
1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt
Cornmeal or wheat bran for dusting
1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
2. The 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 it rest for about 15 minutes.
3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
Yield: One 1 1/2-pound loaf.
Adapted from The New York Times.
From the first attempt, my results — like those of others who’ve used the technique — have been nothing short of miraculous. Not only are my loaves delicious, but they are drop-dead gorgeous, every bit as pretty as the ones I was tripping over in Europe. The long, knead-free fermentation process allows the dough to develop good flavor, while the Dutch oven creates the humid conditions needed for a crisp crust. Those of you who have been foiled in your home-baking efforts in the past can find new hope in this technique, which is as forgiving as it is flexible.
Click here to watch a short video demonstration of the no-knead technique. You can also learn more about the science of baking and unlock the mystery of why the Dutch oven technique works so well.
I like a deep skillet 10" or 12" chicken frying or a stainless steel 5 qt pot for this dish.
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