No-Knead Bread

DEIDRE COLE Recipe

By DEIDRE COLE MulberryBoo

This recipe I came across on the net a few yrs back. I've been using it ever since and I so love it..

Originally published by Mark Bittman in the New York Times
Adapted from Jim Lahey, Sullivan Street Bakery


Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:

Ingredients

3 c
all-purpose or bread flour, more for dusting
¼ tsp
instant yeast
1¼ tsp
teaspoons salt (note: i use a heaping two teaspoons of salt)
cornmeal or wheat bran as needed.
water

Directions Step-By-Step

1
1. In a large bowl combine flour, yeast and salt. Add 1.5 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2
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
3. 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, wheat bran or cornmeal; 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.
4
4. At least a half-hour before dough is ready, heat oven to 450 degrees (note: 500 degrees works even better). Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) 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.

About this Recipe

Course/Dish: Savory Breads
Hashtag: #easy
  • Comments

  • 1-3 of 3
  • user
    sue fitschen olivia1947 - Aug 6, 2012
    I love making this bread and have never had a failure. My question is,is there any way to soften the crust once it is baked? I find it difficult to slice
    and chew although i do love a rustic crust.Thanks.
    olivia1947@yahoo.com
  • user
    sue fitschen olivia1947 - Aug 6, 2012
    I tried this recipe and say it's Family Tested & Approved!
  • user
    DEIDRE COLE MulberryBoo - Jun 29, 2013
    I'm not sure if there is a way to soften the crust up .. I"ll have to play with it and see ..