Wednesday, August 24, 2011

that no knead bread they are all talkin about

So, I haven't really done anything fabulous in a while.  This lil number was as debatable as fabulous, but I liked it.

The first loaf I made I tried some whole wheat flour...It failed miserably.  It was a flat gummy mess.  The next one, I just used the exact formula (duh) and it was quite good.   Yummy good, with a slight taste of sourdough.
If you make it, you need a cast iron pot.  I used a 5 qt.  I didn't have one, so I went to Bed, Bath and Beyond....that sucker was 148$ !!!!
 screw that.  I then remembered I had seen some at World Market...they were 49$ and came in all kinds of groovy colors.  PERFECT!!!
hint #2:  only use the 1/4 t. yeast, don't be tempted to add more.

Well Here's the recipe.  I've heard there are many variations on the internet, but this is the real one...you can also youtube it.

this is after I let it rise for 12 hours then dumped it onto a floured piece of parchment

then it had to rise again for about 2 hours


the final outcome...yummy!!!!!
We dipped the pieces in Olive oil, red pepper flakes, balsamic vinegar, salt and pepper.

here's the recipe:
    3 cups (430g) flour
    1½ cups (345g or 12oz) water
    ¼ teaspoon (1g) yeast
    1¼ teaspoon (8g) salt
    olive oil (for coating)
    extra flour, wheat bran, or cornmeal (for dusting)
      Equipment: 
        Two medium mixing bowls
        6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)
        Wooden Spoon or spatula (optional)
        Plastic wrap
        Two or three cotton dish towels (not terrycloth)
          Process: 
          Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).
          Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.

          Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.

          good luck!  let me know how it turns out!

          xo, m

          No comments: