Sunday, November 19, 2006

No-Knead Update

This is my 10th loaf of No-Knead Bread from the New York Times' story on Jim Lahey’s recipe. It is a very forgiving recipe .

There is a very cool video showing Jim Lahey making the bread.

You can also still read Mark Bittman’s article
about Jim Lahey.

The recipe and the video are about the same bread but be warned that there are differences.
In this loaf I used bread flour, and a chef (about 1/4 c. of the dough from the day before–I dissolved it in a portion of the total 1-1/2 c. of water that I’ve settled on) for leavening. I varied the salt, increasing it to as much as 2 t. but Rick says it’s fine at 1-1/2 t. In the last few loaves I’ve been using kosher salt.

My initial rise is 18-24 hours, depending. I shape, let rest for 15 min. and then turn in to a banneton lined with a kitchen towel. I’ve been using coarse corn meal instead of wheat bran, to keep the dough from sticking to the towel. My second rise, in the banneton, is 2 hr. total. The last 30 minutes, I heat the oven and the pot to 450 degrees. I am using the 3 qt. ceramic pot pictured in my earlier post. The first 30 minutes of baking is with the top on. Then I remove the top and bake an additional 22 minutes. The crust is crackly, the loaf sings, the smell is divine, and the bread tastes delicious. You should try it.
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