NO-KNEAD BREAD
From the New York Times, Nov 8, 2006. Adapted from Jim Lahey, Sullivan Street Bakery. Time: About 1½ hours plus 14 to 20 hours' rising
Provided by Amandochka
Categories Yeast Breads
Time 15h30m
Yield 1 1.5 lb loaf
Number Of Ingredients 5
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 1374.8, Fat 3.9, SaturatedFat 0.6, Sodium 2927.4, Carbohydrate 287.4, Fiber 10.9, Sugar 1, Protein 40
NO-KNEAD SOURDOUGH BREAD
Update: This bread is not suitable for sandwiches, it's perfect for those that like the crust of an artisian bread, and because of the wet dough besure to place in a bowl or pan to help shape the loaf. After Mark Bittman's feature in the New York Times (November 8, 2006) on Jim Lahey's no-knead bread, I started the search for a sourdough method. I think Breadtopia has the best. The use of parchment paper or proofing baskets makes it very simple. See Recipe #290761. I've found it best to proof the starter in the morning (8-10 hours), then make the sponge in the evening, allowing it to sit out overnight (15 - 18 hours) and then baking it the next day. Cooking time indicated does not include proofing time needed. NOTE: Even though it's recommended to use a La Cloche or a 6-8 quart dutch oven I've been baking my boule in a 4 qt. cast aluminum dutch oven.
Provided by Galley Wench
Categories Sourdough Breads
Time 1h
Yield 1 1 1/2 pound loaf
Number Of Ingredients 6
Steps:
- Mix together the dry ingredients in large non-metalic bowl.
- In measuring cup mix together water and sourdough starter.
- Mix in liquid until the flour is incorporated. The consistency should be firm and shaggy.
- Cover with plastic and let sit on the counter for 16-18 hours at room temperature, about 70°F (Note: At 70-75 degrees the bread leavens well and has the distinct sourness and flavor of sourdough. At more than 75 degrees the dough becomes too acidic which inhibits the wild yeast and leavens poorly. At much less than 70 degrees the dough leavens well but has a mild flavor. ).
- With plastic scraper remove dough from bowl and gently place on floured surface.
- Gently flatten dough into rectangle and fold the ends inward (like a letter).
- Fold the sides inward and form a dough ball.
- Place dough, seam side down, on parchment paper bowl or frying pan (helps to hold shape and cover loosely with a towel and allow to rise until doubled in size, about 1 1/2 hours.
- If using proofing basket,spray the basket with non-stick oil and dust with flour or wheat brand and place dough directly in the basket.
- Cover with towel and let rise about 1 1/2 hours.
- Dough is ready when it will not readily spring back when poked with a finger.
- Thirty minutes before baking, place cast-iron Dutch Oven or La Cloche (with lids) in oven and preheat to 500 degrees.
- With serrated knife place slits in top of loaf.
- Remove pot or La Cloche from oven and carefully lift dough with parchment from bowl and transfer to La Cloche or Dutch Oven.
- Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
- Replace lid and return to oven.
- Turn oven to 475 degrees and bake for 30 minutes.
- Remove cover; reduce heat to 450 degrees and bake an additional 15-20 minutes or until golden brown; interior temperature should be 200 degrees and the bottom sounds hollow when thumped.
- Remove from pan and cool completely on rack before cutting.
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This is a great, beautiful loaf of bread. Nov 25, 2015 - I baked many loaves until I finally came up with a successful sourdough version of the recent no-knead phenomenon. This is a great, beautiful loaf of bread. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or …
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2017-jul-01 - I baked many loaves until I finally came up with a successful sourdough version of the recent no-knead phenomenon. This is a great, beautiful loaf of bread. 2017-jul-01 - I baked many loaves until I finally came up with a successful sourdough version of the recent no-knead phenomenon. This is a great, beautiful loaf of bread. Pinterest. Upptäck. Logga in. Gå med. …
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From pinterest.ca
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