Thursday, February 21, 2008

No Knead Bread

My boo's no knead bread
My hubby, Matt, is the baker of the family and he loves to make rustic breads or likes to try unusual bread recipes. The no knead bread recipe below is definitely different, but Oh So Good! This recipe is an adaptation of an adaptation from Sullivan Street Bakery in New York City. Matt's dad gave him the recipe [link] last Thanksgiving, and Matthew made it for the first time yesterday--we ate it today as this bread does require at least 24 hours--so make sure you prepare.

INGREDIENTS (makes one 1½ lb loaf)

  • 3 cups bread flour (use Harvest King bread flour, if possible)
  • 1/4 teaspoon instant yeast
  • 3/4 tablespoon kosher salt (or 1 teaspoon table salt)
  • 1 1/2 cups warm water
  • Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)

  1. 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 12-20 hours on countertop.
  2. Shape & preheat: 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 times with the spatula and nudge it into a ball 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. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.
  3. Bake: Your dough should have doubled in size. Remove pot from oven, being careful as pot will be super hot. Holding towel, dump wobbly dough into pot. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes.
The best way to eat it this super delicious bread is to smear a warm slice with some good butter (Kerrygold or whipped Land'O Lakes), or with a slice of good French brie.

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