Kosher Blog

No-Knead Bread

If you read food-blogs (and since you’re here, you probably do) or baking-blogs, you’ve probably seen the No-Knead Bread recipe by now. Originally published in Mark Bitman’s Minimalist column for New York Times, the recipe has been taking the blogosphere by storm. With no more than 20 minutes of active participation, you can have a rustic loaf as good as any I’ve ever tasted. The flavor and the inner-structure are amazing. Here’s a little food-porn for the bread bakers out there:

A beautiful exterior

And an even nicer interior

You will need to plan ahead before you start this recipe, it takes advantage of a long rising time – 12 to 18 hours in a warm spot. The bread is baked in a pre-heated, heavy pot so the steam helps the crust develop – don’t forget to take off any non-oven-safe handles! You can even watch the video how-to to get started.

No-Knead Bread

3 cups all-purpose or bread flour
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 1/2 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. 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. 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 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 in a warm place. When it is ready, dough will be more than double in size.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and flip dough over into pot, seam side up. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is nicely browned. Cool on a rack.