Wednesday, March 17, 2010

No Knead Bread

This recipe came with the cast iron bread pan my dad gave me a few weeks ago. He found it on the internet posted by Mark Bittman of the New York Times.

The whole family really enjoyed this loaf. While it took a little planning ahead, the end result tasted to me like something you'd get at an actual bakery or something. I mean this was some real bread, folks.


Here's the recipe:

3 cups bread flour (I did 1 1/2 c. whole wheat and 1 1/2 c. reg. flour)
1/2 teaspoon instant yeast
2 1/4 teaspoons kosher salt
1 1/2 cups water (110 degrees)

Here's the planning ahead part:

Mix dough: The night before combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit for 12-20 hours.

Shape the dough. The dough will now be wet, sticky and bubbly. With a wet spatula dump the dough on a floured surface. Fold ends of dough over a few time with the spatula and nudge it into a rectangle (loaf) shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick.

Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel inside of a spare loaf pan (I only have one loaf pan, so this sat on the counter) Fold towel over the dough. Let it nap for 2 hours.

After about 90 minutes, get your Egg (or oven, if you must) preheated to 350 degrees indirect heat--with your greased cast iron loaf pan preheating in there too.

Bake: I took my dish towel of dough out to the Egg and dropped the dough right into the pan. According to the recipe, it matters not how it lands in there. With a serrated knife cut a 1/2 inch deep groove down the middle of the dough and sprinkle flour on top for appearance. I had dusted my dish towel generously enough that my loaf was completely covered in flour already.

Bake for 35 minutes or until the crust is golden and the middle of the loaf is 200-21of. Remove and cool on a wire rack for 15-20 minutes before slicing.



2 comments:

  1. nothing better in life than baking bread!

    ReplyDelete
  2. That looks great, Gray. This might be the weekend I make bread, I'm craving that and some Amish butter.

    ReplyDelete