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Beautiful Bread

This recipe made the MOST beautiful bread I have ever seen. Of course...the method and ingredients made me wonder....but WOW!
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No-Knead Bread
breads
3 cups all-purpose or bread flour; more for work surface 1/4 ts instant yeast 1 1/4 ts salt olive oil; as needed cornmeal or wheat bran; as needed
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. Coat a second large bowl with olive oil. Transfer dough to oiled bowl and cover bowl with plastic wrap. Let dough rest at least 12 hours, but preferably up to 18, in a room about 70° in temperature. When surface is dotted with bubbles, dough is ready.
Lightly flour work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice. Loosely cover with plastic wrap and let rest about 15 minutes.
Sprinkle just enough flour over work surface and your fingers to keep dough from sticking; quickly and gently shape dough into a ball. Generously coat a cotton, non-terry cloth towel with flour, cornmeal, or wheat bran; place dough seam side down on towel and dust with more flour, cornmeal, or wheat bran. Cover with a second cotton, non-terry cloth towel and let rise until it has more than doubled in size and does not readily spring back when poked with a finger, about 2 hours.
After about 1 1/2 hours, preheat oven to 450°. Place a 6 to 8-quart heavy covered pot, such as cast iron or Pyrex, in oven as it heats. When dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; turn dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Cover, and bake 30 minutes. Uncover, and continue baking until browned, 15 to 30 minutes. Cool on a wire rack.
Contributor: Jim Lahey, Sullivan Street Bakery
** Exported from Now You're Cooking! v5.76 **
The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true.
As with any recipe, you may find your personal intervention will be necessary. Bon Appetit!
Reply to
Ward Abbott

snip recipe for NY Times No-Knead Bread Yes. This is a lovely bread. You should try it. The directions tell it exactly like it is and the method is easy. The bread has a lot of flavor as well as looks. Janet
Reply to
Janet B.
YOU are right..... I have been trying for twenty years to get a loaf like that. My guess....trying to make "bread making" too complicated. And you don't have to measure the water temp!
Reply to
Ward Abbott
Agreed, but it's a FAR cry from the heavy labor of pressing and pulling a few pounds of low-hydration dough for 10 minutes!
Reply to
Dave Bell
Don't be silly. That is a three second procedure....not 10 minutes of kneading. I am sorry that you are so contrary.....issues I don't care to hear about.

Reply to
Ward Abbott
The newspapers in Australia have also been calling it "their" recipe! It looks as though it has become really popular all round the world. It's the usual story - success has many parents but failure is an orphan.
The best thing about this bread is that it has fascinated by 9 year old who can't believe she can make bread so easily. After cooking, we slice it and freeze it. Then we pull it out one slice at a time and she takes it to school for lunch. It's the only thing she's eaten for the last few weeks. Not sure how long this fad will last.
I was really pleased to be able to make a good heavy bread. The closest thing I've seen to it here is sourdough or turkish bread. Being able to make my own means I no longer have to try and find some as the best shops are quite a distance from home (but worth travelling for).
Reply to
Viviane

The baking technique is what is important, I think. I now make most of my bread using a Le Creuset at 450F. The recipe however, is one of my own. Graham
Reply to
graham
No it isn't. Either you do not know how to knead bread, or you do not understand the NY Times recipe.
Boron
Reply to
Boron Elgar
I made the no knead recipe here for the first time and it was the best I've ever made. I think the atmosphere is great here for bread baking...and Naples bakeries make some wonderful sourdoughs so I'm going to try that too.
Reply to
Ravenlynne

I often make a SD sponge with the leftover culture from when I refresh the "mother". To the SD I add 100g bread flour and 70ml water, mix and leave for a few hours or over night depending on my schedule. I then add 280ml of water 400g of flour, 2tsp instant yeast (dissolved in the water) and 2 tsp salt, knead proof and rise in the usual way. During the second rise, I heat the Le Creuset in the oven and when ready, tip the dough into the pot, slash it and put on the lid. The 400g of flour usually includes about 50g of rye flour. It's not pure sourdough but then, I'm not a SD fanatic{:-) Graham
Reply to
graham

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