Friday, October 30, 2009

no knead bread - revisted

I haven't talked about no-knead bread in a while, so I figured it was time to revisit this tasty treat. For those who don't think bread making is within their abilities, I can't stress how wrong you are. I'd be more than willing to believe you can't draw, before I believe you couldn't bake bread.

A very simple process, you combine 3 cups of flour with 1 1/2 cups of water, 1/4 tsp of instant yeast, and 3/4 tablespoon of kosher salt. You stir this concoction together until everything is combined, before covering the bowl and letting it rest overnight. Just use plastic cling film to cover the bowl, and by overnight I mean 12-18 hours. Be prepared for the amazing yeast to do it's thing, because soon enough that shaggy dough will look like this!

Pull the dough out from your container, and give it a few folds. At this point, I always stick mine in a parchment lined pot, and sprinkle on a topping. Everything from whole sesame seeds, crushed sesame seeds, poppy seeds, cornmeal, and even flour. Cover again for 2 hours.

Bake the bread in a covered, 450 degree oven proof container for 30 minutes. Remove the lid and continue baking for another 20 minutes. Remove and cool for about an hour before you attack it with your bread knife. See, simple wasn't it...and oh so delicious!


Cathy (breadexperience) said...

Mmmm....that looks delicious! I love no knead bread.

Chris said...

Agreed. So good Cathy!

Brooke said...

I've been meaning to try this for a while. No-knead bread sounds just my style!

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