link here  | |  tools  |  share:
photo size: medium 640 new

Heather Leah Kennedy
recent  |  interesting  |  random  |  favorites  |  contacts  |  sets  |  tags:  
No-knead bread
No-knead bread

Mark Bittman's wonderful no-knead bread from the New York Times. Incredibly easy to make, and delicious. Like artisan bread from a good bakery.

Article with video.

The New York Times 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 F.

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 F. 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.

© All Rights Reserved
Taken on: February 6, 2007
Tags: Everybody's photos tagged with food food Everybody's photos tagged with bread bread Everybody's photos tagged with no no more » Everybody's photos tagged with knead knead Everybody's photos tagged with no-knead no-knead Everybody's photos tagged with no-knead bread no-knead bread Everybody's photos tagged with no need to knead no need to knead Everybody's photos tagged with home-made home-made Everybody's photos tagged with mark bittman mark bittman Everybody's photos tagged with new york times new york times Everybody's photos tagged with GreatFoodMacros GreatFoodMacros « less
Sets appears in:   • Comestible   
Groups appears in:   • Foodies    • savory    more » • Food Porn    • I Ate This    • Delicious    • YummY YummY    • Food and Drink    • Foodgasm    • Flickritis: over 87,000 waiting for a vaccine.    • Food and more food    • Food Glorious Food    • Baking for Rock Stars !!    • Views 500    • Great Food Macro's RULES CHANGED    • For The Love of Bread    • FOOD!!    • Boarding Gate AWARD    • Bread and ...    « less
Camera: Canon EOS DIGITAL REBEL XTi, f/2.2, 1/60 sec, 50mm, ISO 200 (more info) (hide info)
Camera: Canon EOS DIGITAL REBEL XTi
Lens: EF50mm f/1.8
Aperture: f/2.2
Exposure Time: 0.017 sec (1/60)
Focal Length: 50mm
ISO: 200
Exposure Bias: 0 EV
Flash: Off, Did not fire
Exposure Program: Aperture-priority AE
Exposure Mode: Auto
Metering Mode: Average
White Balance: Manual
Color Space: sRGB
Software: Adobe Photoshop CS2 Windows
Show full info
Stats: 32,014 views / 35 comments
Link to this photo view:
Link to this photo large view: