Sunday, August 7, 2011

No-Knead Bread

I was given this recipe by the manager at the Le Creuset store in Leawood, KS.  The recipe originated from the New York Times.  Regardless of where it came from,  I have been using my cast enamel French Oven and have been making amazing bread from this recipe.

This recipe takes some rise time, so plan ahead.  If you like artisan breads with the crisp crust and texture of a Tuscan loaf, this is your recipe!  You will never pay $4 a loaf again!

No-Knead Bread
Yield: One 1 1/2 pound loaf


3 cups all purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or what Bran as needed
1 5/8 cups water


In a large bowl, combine flour, yeast and salt.  Add 1 5/8 cups water and stir until blended.  The dough will be shaggy and sticky. 

Cover the bowl with plastic wrap.  Let dough rest at least 12 hours, preferably about 18, at warm room temperature (about 70 degrees).
Dough is ready when the surface is dotted with bubbles.
Lightly flour a work surface and place dough on it. 
 Sprinkle the dough with a little more flour and fold it over on itself once or twice (no more, remember this is a no-knead recipe).  Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep the dough from sticking to the work surface and your fingers, gently and quickly shape the dough into a ball.  Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal (I used cornmeal because I like the finished results.). 
Cover with another cotton towel and let rise for about 2 hours.  When dough is ready, it will be more than double in size and will not readily spring back when poked with a finger.

At least 30 minutes before the dough is ready, heat the oven to 450 degrees F.  Put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats.  When the dough is ready, carefully remove the pot from the oven.  Slide your hand under the towel and turn the dough over into the pot, seam side up.  It may look a mess, but that is okay.  Shake the pan once or twice if dough is unevenly distributed, it will straighten out as it bakes. 

Cover with lid and bake 30 minutes.  Remove the lid and bake another 15-30 minutes, until the loaf is beautifully browned.  Cool on a rack.

 Get out the butter and slather it on while it is still warm and indulge yourself!


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About Me

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My career is in IT.  Cooking and photography are among a few of my hobbies. In my spare time, which is most weekends I tie on my apron and exercise my creativity by trying new recipes and adapting them to my tastes. I also have a passion for photography that I incorporate by taking photographs to go along with the recipes I post on my blog.  
I also enjoy travel, both near and abroad. Meeting new people, new experiences and cultures and oh, not to mention the food! I hope you enjoy my blog.