|This is by far the best and easiest bread I have ever made... i'm sure you've heard about it since the idea is sweeping the food blog world.
The best part about this bread (aside from the effortless results) is that there is really no way to screw it up. When I made it this weekend, I tried to make it from memory. Big mistake. I added way too much water, forgot salt, and then let it rise way too long in a semi-warm oven, yet it still turned out fabulous (after I picked off the crusty parts from the dough). I did have to add salt to each slice, but the texture and crust are superb. So if you are one of the 3 people left in the world who haven't tried this, you really should.
No-Knead Bread (paraphrased from the NYTimes)
3 cups all-purpose or bread flour, more for dusting1. Combine ingredients; add 1.5 cups of water. Let sit, covered w/plastic wrap, in a 70 degree place (I like to put mine in an unheated oven) for 18-24 hrs.
¼ teaspoon instant yeast
1¼ teaspoons salt
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Shape into a ball, and cover with a floured towel. Let rise 2-4 hours. Dough should be kind of blob-like still.
4. Preheat oven at 450 degrees F with a covered dutch oven pot inside (4-5 Q). Dump blob of dough into pot, cover, and bake for 30 min covered. Then uncover and cook til done. The recipe says 30 more minutes, but I only need 10 with my oven. A thermometer inserted into the bread will read 200 degrees, or try thumping the bottom. If it sounds hollow, its done.
Labels: bread, cooking, food