Thursday, March 25, 2010
CoCo's No Knead Bread
No Knead Bread
By: Michael Smith
3 cups all-purpose or bread flour
1/4 teaspoon of dry yeast
1 1/4 teaspoons of salt
1 5/8 cups of warm water
Whisk the dry ingredients together thoroughly.
Add the water and stir until a wet dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total.
Cover the bowl with a towel (I use cling wrap) and rest in a warm place for 12 to 18 hours.
It will double in size, bubble and long gluten strands will form.
Lightly flour your hands and the work surface then remove the dough from the bowl. Quickly form it into a ball. (Be warned - it's super sticky, wet and difficult to handle)
Thoroughly flour a cotton towel and rest the dough on it. Cover it with another floured cotton towel. You may also rest the dough on a non-stick ‘Silpat’ mat and cover it with just one towel. (I placed it on a non-stick baking tray) Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more.
I didn't read the instructions properly and didn't put the dough on a towel. So I had a little sticky situation when trying to get it out of the pan and into the pot. :P
A half an hour or so before the dough is ready preheat your oven to 230°C with a heavy covered pot in it. You may use cast-iron, steel, enamel or ceramic.
When the dough has fully risen slide your hand under the towel and quickly invert the delicate dough into the hot pot. Shake the pot a bit to settle it then place the lid on the pot and start baking.
Bake for 30 minutes with the lid then remove it and bake for 15 minutes more and... Presto! Home made bread...
It won't stick to the pot, so just pop it out.
Perfect with butter...
Check out the original recipe for a bigger portion and a healthier version!
Update - I'm submitting this post to Aspiring Bakers #8 - Bread Seduction. I guess this creation holds some sentimental value for me as it was my VERY 1st bread creation. Besides, this is a very unique recipe!