FAST NO-KNEAD WHOLE WHEAT BREAD
This recipe is a variation on the original no-knead bread, which Mark Bittman learned from the baker Jim Lahey. It's an attempt to bake a loaf with a higher percentage of whole grain. The results are wonderful: you can use 100 percent whole grains, you can vary their percentages all you want (though all-rye bread doesn't rise much at all) and you can add nongrain flours, sweeteners or dairy. If the proportions of liquid, solid and yeast stay the same, the timing and results will be consistent.
Provided by Mark Bittman
Categories breakfast, brunch, dinner, lunch, project, appetizer, side dish
Time 45m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Combine flours, cornmeal, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
- Oil a standard loaf pan (8 or 9 inches by 4 inches; nonstick works well). Lightly oil your hands and shape dough into a rough rectangle. Put it in pan, pressing it out to the edges. Brush top with a little more oil. Cover with plastic wrap and let rest 1 hour more.
- Preheat oven to 350 degrees. Bake bread about 45 minutes, or until loaf reaches an internal temperature of 210 degrees. Remove bread from pan and cool on a rack.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 2 grams, Carbohydrate 46 grams, Fat 2 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 147 milligrams, Sugar 0 grams, TransFat 0 grams
SPEEDY NO-KNEAD BREAD
The original recipe for no-knead bread, which Mark Bittman learned from the baker Jim Lahey, was immediately and wildly popular. How many novices it attracted to bread baking is anyone's guess. But certainly there were plenty of existing bread bakers who excitedly tried it, liked it and immediately set about trying to improve it. This is an attempt to cut the start-to-finish time down to a few hours, rather than the original 14 to 20 hours' rising time. The solution is simple: use more yeast.
Provided by Mark Bittman
Categories breakfast, brunch, dinner, lunch, project, appetizer, side dish
Time 1h
Yield 1 big loaf
Number Of Ingredients 4
Steps:
- Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
- 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.
- 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 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.
- 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.
UPDATED NO-KNEAD BREAD
This recipe is based on Jim Lahey's recipe from 2006, with a few modifications for the sake of precision and a touch of acid to improve dough strength. Unlike Mr. Lahey's recipe, this one does not require handling a hot Dutch oven. You'll need one metal heatproof bowl (no rubberized bottoms) around 11 to 12 inches in diameter, a second bowl of any material around 8 to 9 inches in diameter, a scale with gram-accurate resolution, a baking sheet and a clean cotton dish towel. (Freshly washed is fine; it doesn't need to be brand new.) If you prefer, you can still bake in a Dutch oven instead of using the overturned bowl method described in the steps; see this article on no-knead bread for full details. For a loaf of bread with significantly improved hole structure and flavor compared with this no-knead version, and without much extra work, take a look at our low-knead bread recipe.
Provided by J. Kenji López-Alt
Categories snack, breads
Time 21h
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Mix the dough: Combine the flour, salt and yeast in a large bowl and mix with your hands until mostly homogenous. Combine the water and vinegar or lemon juice, then add to the bowl. Form one hand into a stiff claw, and stir with it until no dry flour remains and the dough forms a sticky, shaggy ball. Roll the ball around the bowl until most of the dough is part of the same large mass. The mixing process should take no more than 30 to 45 seconds.
- Scrape your dough-covered hand with your clean hand or with a metal or plastic dough scraper to get most of the dough into the bowl, then invert a tall-sided medium metal or glass bowl (or a cutting board) and place it on top of the large bowl, tapping it to ensure a tight seal. Let dough rest at least 12 hours and up to 18 hours at room temperature, 60 to 70 degrees. When the dough is done resting, it should appear very bubbly and wet.
- Shape the loaf: Wipe out any moisture collected inside the medium bowl. Dust a dish towel thoroughly on one side with rice flour or bread flour, then line the medium bowl with the towel, floured-side up. Generously flour your work surface. Sprinkle flour around the edges of the dough in the large bowl, then tilt the bowl over your floured work surface, using your fingertips to ease the dough away from the bowl until it all tips out. (Some bits of the dough will stick to the bowl, this is OK; leave them behind.)
- Working gently but quickly to avoid deflating the dough, using one hand, reach under one side with your fingertips, stretch the dough, and fold it over itself into the center. Repeat three more times until each side of the dough has been folded over the top. Using the sides of your hands instead of your fingertips and as much extra flour as necessary to prevent sticking, flip the dough over. With your palms up and hands placed flat on the work surface, gently tuck the dough together underneath until the top surface is relatively smooth and taut.
- Proof the loaf: Carefully lift the dough, place it smooth-side up into the towel-lined bowl, and dust lightly with rice flour or bread flour. Cover the bowl with a large baking sheet and allow the dough ball to rise until it roughly doubles in volume and doesn't spring back readily when you poke it with a fingertip, about 2 hours. Meanwhile, wash out the large bowl and have it ready.
- Heat the oven: At least 30 minutes before baking, adjust oven rack to lower-middle position and heat oven to 500 degrees. When dough is ready, invert the bowl and baking sheet so that the dough is lying on the sheet. (The sheet will end up inverted.) Lift off the bowl and carefully lift off the kitchen towel. If it sticks at all, be very gentle when coaxing the dough off; the goal is to minimize the loss of gases trapped inside.
- Bake the bread: Splash some water inside the larger metal bowl, then invert it onto the baking sheet over the dough. Transfer the whole thing to the oven, reduce oven temperature to 450 degrees, and bake for 25 minutes. Using oven mitts or dry kitchen towels, remove the bowl and continue baking until the loaf is as dark as you'd like it, 15 to 25 minutes longer. Remove the bread, transfer to a cooling rack, and allow to cool completely before cutting it open.
NEW YORK TIMES NO-KNEAD BREAD
Jim Lahey from NYC's Sullivan Street Bakery, says an 8-year-old could do it. It's simple, artisan, crusty, chewy, a little salty... does it get any better? Prep time does not include 14 - 20 hours rising time.
Provided by Katzen
Categories Yeast Breads
Time 1h15m
Yield 1 1 1/2 lb loaf
Number Of Ingredients 4
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.
More about "no knead bread ny times 308 food"
HOW THE NO-KNEAD BREAD RECIPE CHANGED BAKING
From nytimes.com
Author J. Kenji López-Alt
NYTIMES NO-KNEAD BREAD - TASTY KITCHEN
From tastykitchen.com
RECIPE: NO-KNEAD BREAD - THE NEW YORK TIMES
From nytimes.com
NY TIMES NO-KNEAD BREAD — BUTTERYUM — A TASTY …
From butteryum.org
MIRACLE NO KNEAD BREAD RECIPE | THE RECIPE CRITIC
From therecipecritic.com
MAKE THIS BREAD! - THE NEW YORK TIMES
From nytimes.com
THE BASIC NO-KNEAD BREAD RECIPE ADAPTED FROM ... - THE NEW …
From nytimes.com
THE {FAMOUS} NY TIMES- NO KNEAD BREAD - A STACK OF DISHES
From astackofdishes.com
NO KNEAD BREAD | BREAD RECIPE | THE NEW YORK TIMES - YOUTUBE
From youtube.com
NO-KNEAD BREAD - THE NEW YORK TIMES
From nytimes.com
HOW TO MAKE THE NYT NO-KNEAD BREAD - THAT SKINNY …
From thatskinnychickcanbake.com
NEW YORK TIMES NO-KNEAD BREAD - MAKE N CURATE
From makencurate.com
HOW TO MAKE NO-KNEAD BREAD | KITCHN
From thekitchn.com
OUR 50 MOST POPULAR RECIPES OF 2021 - RECIPES FROM NYT COOKING
From cooking.nytimes.com
NO-KNEAD BREAD (NY TIMES RECIPE) : R/RECIPES - REDDIT
From reddit.com
NO-KNEAD BREAD | IMPACT MAGAZINE
From impactmagazine.ca
NEW YORK TIMES NO-KNEAD BREAD RECIPE - HAPPY HAPPY NESTER
From happyhappynester.com
NO-KNEAD BREAD (OVERNIGHT VERSION) THE NEW YORK TIMES RECIPE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love