This is my first attempt at the NYT no knead bread recipe. I started
yesterday at noon with the exact recipe. At 9 am this morning I started
the dough on it's 2nd rise. It looked precisely as it should according
to the article. I used two linen cloths, the bottom dusted with a
flour/cornmeal mix, then topped with the same mix and another towel, let
rise for 2 hours then baked. I don't have a dutch oven, or cast iron
pot or anything like that and I don't think my pyrex was large enough,
so I used a regular, cheap soup pot and lid. I wrapped the handles in
foil and followed the recipe. I just tasted it and it is wonderful!
It's moist and full of large, shiny holes and the crust is crispy,
wonderful. Here are some pics:
need to buy more flour, but I'm anxious to try again. I'd like to see it rise a bit more..it's a little shy of 3 inches high (don't have a ruler to measure.
Wonderful first attempt!!
I'd suggest either a slightly smaller (diameter) pot, or scale the recipe
up a bit, for more heoght in the sam epot.
I have been using a crockpot liner I picked up at the thrift store for $3.
This is it, cut & Pasted from the website. The url is:
you'll have to sign in but they don't seem to spam. There is also a video of the guy doing it which helps. Wish I had watched it before I started! LOL!
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
1/4 teaspoon instant yeast
1 1/4 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.
Yield: One 1½-pound loaf.
Thank you Ravenlynne, I have found the recipe , but I haven't seen the
video. There was only the video of a dog :)
BtW I want to ask you a thing: at point 4 is written we must put the pot in
the oven in order to heat it. For how long it should be in the oven? Shall
I put also the lid in the oven?
"Ravenlynne" ha scritto nel messaggio
"Ravenlynne" ha scritto nel messaggio
Thanks very much. I want to do it. I don't have such a round pot, but I have
a long pot with lid made of ceramic. I use it sometimes to make chicken.
It is like the one you can see in this link. Do you think it could work?
You really want a pan with some mass; a heavy one. It holds
the heat better and transmits it more effectively to the
dough without cooling as much as a thin one. That helps with
That's why the baker suggests cast iron, pyrex, ceramic...
But this looked like a good first shot.