I have been wanting to try baking a bread for the longest time. For my first attempt, I chose a recipe that had the blogosphere buzzing with their trials just a few months ago. On November 8, 2006 Mark Bitman , the Minimalist of The New York Times published a recipe of No Knead Bread. It piqued my interest as I hopped from one blog to the next reading about this delicious bread. Now, albeit a little late, I have baked my first loaf using this recipe. It was cold when I tried it and the dough was a mix of all-purpose and whole wheat flour. As a result, the bread was a little denser, but so delicious.
(Adapted from Jim Lahey, Sullivan Street Bakery)
It takes about 1½ hours plus 14 to 20 hours rising
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran (I used crushed oats)
In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until you get a dough which is sticky and very goey. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 F. I left it overnight.
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.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour and oats; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 450 degF. Put a 6- to 8-quart heavy covered pot (I used a Pyrex bowl) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.
Cool on a rack. Slice and serve.
This is my entry for Waiter There's Something In My... hosted by Andrew at Spitoon Extra. Thanks Andrew for hosting.