To give credit where credit is due, it’s really Jim Lahey’s recipe, but in my family we always credited the person who introduced us to the recipe. <\/p>\n
Here\u2019s my basic no-knead, long-fermented rustic bread, a round loaf, or boule. It\u2019s an adaptation for the home kitchen of the much larger oval filone and the football-shaped pugliese sold at the Sullivan Street Bakery. I suggest you try this before any of the variations in Chapter Three, to get the hang of it. Even if you baked before, the process is probably nothing like what your experience would lead you to expect. For one thing, many people who bake this bread find the dough to be unusually wet. Remember that most of the water is meant to be released as steam in the covered pot, and you\u2019ll be handling the dough very little anyway.<\/p>\n
Don\u2019t feel too uptight about any of this. For example, I specify that the dough should rise at room temperature, about 72 degrees Fahrenheit. (In many of the recipes, I say to put the dough in a warm, draft-free spot \u2013 same thing.) But if that\u2019s not what you have at moment, you\u2019ll be okay anyway. Just pay attention to the visual cues: At the end of the first rise, the dough is properly fermented when it has developed a darkened appearance and bubbles, and long, thread-like strands cling to the bowl when it\u2019s moved. After the second, briefer, rise, the loaf has risen sufficiently if it holds the impression of your fingertip when you poke lightly, making an indentation about \u00bc inch deep. It should hold that impression. If it springs back, let it rise for another 15 minutes.<\/p>\n
Despite my own efforts to get this and all the other recipes in the book to reflect what I think is the optimal approach, conditions are going to vary from kitchen to kitchen. I hope you\u2019ll ultimately have the confidence to experiment yourself, adjusting the ingredients and timing to your own taste and circumstances. As the journalists who\u2019ve reported on my bread have written, even the loaves that aren\u2019t what you\u2019d regard as perfect as way better than fine.<\/p>\n
The Basic No-Knead Bread Recipe<\/p>\n
ON TIMING: This bread is incredibly simple and involves little labor, but your need to plan ahead. Although mixing takes almost no time, the first rise requires about 12 to 18 hours. Then you\u2019ll need to shape the dough and let it rise for another 1 to 2 hours. The longer rise tends to result in a richer bread, but you need the patience and the schedule to do it. In any event, the shorter rise is acceptable too: Just pay attention to the signs of a good rise described in the recipes. A reminder: The visual cues \u2013 a bubbly surface with a darkened appearance \u2013 are key. Usually 18 hours is optimal. (Very cold weather exception: In the dead of the winter, when the dough will tend to rise more slowly, a longer period may be necessary, as much as 24 hours.)<\/p>\n
After preheating the oven and the pot, you\u2019ve got 30 minutes of covered baking, another 15 to 30 of uncovered baking, and about an hour of cooling. And, please, don\u2019t gulp down that first slice. Think of the first bite as you would the first taste of a glass of wine: smell it (there should be that touch of maltiness), chew it slowly to appreciate its almost meaty texture, and sense where it came from in its hint of wheat. Enjoy it. You baked it, and you did a good job.<\/p>\n
Yield: One 10-inch round loaf; 1 \u00bc pounds<\/p>\n
Equipment: A 4 \u00bd – to 5 \u00bd – quart heavy pot with lid that can withstand temperatures of 475+ degrees<\/p>\n
Ingredients<\/p>\n
Bread flour<\/p>\n
3 cups<\/p>\n
400 grams<\/p>\n
Table salt<\/p>\n
1 \u00bc teaspoons<\/p>\n
\u00bc t Instant or other active dry yeast<\/p>\n
1 1\/3 c Cool (55 to 65 degrees F) water<\/p>\n
Cornmeal or additional flour for dusting (I like flour)<\/p>\n
In a medium bowl, stir together flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Make sure it\u2019s really sticky to the touch; if it\u2019s not, mix in another tablespoon or two of water. Cover the bowl with a tea towel and let sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and (my preference) up to 18 hours. This slow rise \u2013 fermentation \u2013 is the key to flavor.<\/p>\n
When the first fermentation is complete, generously dust a work surface with flour. Use a scraper or rubber spatula to scrape the dough out of the bowl in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky \u2013 do not add more flour. Use slightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.<\/p>\n
Place a cotton or linen tea towel on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour (I like flour). Gently lift the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about \u00bc inch deep, it should hold the impression. If it doesn\u2019t, let it rise for another 15 minutes.<\/p>\n
Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered 4 \u00bd to 5 \u00bd- quart heavy pot in the center of the rack.<\/p>\n
Carefully remove the preheated pot from the oven, and uncover it. Unfold the tea towel, lightly dust the dough with flour or cornmeal, lift up the dough and quickly but gently invert it into the pot, seam side up. (Use caution \u2013 the pot will be very hot) Cover the pot and bake for 20 minutes.<\/p>\n
Remove the lid and continue baking until the bread is a deep, chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Resist the temptation to tear into it until it has cooled, which usually takes about an hour.<\/p>\n","protected":false},"excerpt":{"rendered":"
To give credit where credit is due, it’s really Jim Lahey’s recipe, but in my family we always credited the person who introduced us to the recipe. Here\u2019s my basic no-knead, long-fermented rustic bread, a … <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-251","post","type-post","status-publish","format-standard","hentry","category-main-dish","latest_post"],"_links":{"self":[{"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/posts\/251","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/comments?post=251"}],"version-history":[{"count":0,"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/posts\/251\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/media?parent=251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/categories?post=251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/tags?post=251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}