This recipe for No-Knead Bread is provided by Sullivan Street Bakery in New York City and Jim Lahey of The New York Times. The information source is Martha Stewart Show, January 2007. To make a 1 1/2 pound loaf, the ingredients include 3 cups of all-purpose or bread flour, plus more for work surface, 1/4 teaspoon instant yeast, 1 1/4 teaspoons salt, olive oil as needed, and cornmeal or wheat bran as desired. The directions are to mix the flour, yeast, and salt in a large bowl, add 1 1/2 cups of water, and stir until combined. Cover the bowl with plastic wrap and let the dough sit at room temperature for at least 12 hours, but preferably up to 18 hours. After the dough has risen and is dotted with bubbles, fold it once or twice on a floured work surface, cover loosely with plastic wrap, and let it rest for about 15 minutes. Shape the dough into a ball, dust generously with flour, cornmeal, or wheat bran, and let it rise for about 2 hours until it has doubled in size. Preheat the oven to 500 degrees and heat a heavy covered pot in the oven for about 30 minutes. Carefully transfer the dough to the pot, seam side up, cover with the lid, and bake for 30 minutes. Remove the lid and continue baking until the bread is browned, about 15 to 30 minutes. Cool on a wire rack.
26.04.2023 @ 23:27
This recipe for No-Knead Bread is provided by Sullivan Street Bakery in New York City and Jim Lahey of The New York Times. The information source is Martha Stewart Show, January 2007. To make a 1 1/2 pound loaf, the ingredients include 3 cups of all-purpose or bread flour, plus more for work surface, 1/4 teaspoon instant yeast, 1 1/4 teaspoons salt, olive oil as needed, and cornmeal or wheat bran as desired. The directions are to mix the flour, yeast, and salt in a large bowl, add 1 1/2 cups of water, and stir until combined. Cover the bowl with plastic wrap and let the dough sit at room temperature for at least 12 hours, but preferably up to 18 hours. After the dough has risen and is dotted with bubbles, fold it once or twice on a floured work surface, cover loosely with plastic wrap, and let it rest for about 15 minutes. Shape the dough into a ball, dust generously with flour, cornmeal, or wheat bran, and let it rise for about 2 hours until it has doubled in size. Preheat the oven to 500 degrees and heat a heavy covered pot in the oven for about 30 minutes. Carefully transfer the dough to the pot, seam side up, cover with the lid, and bake for 30 minutes. Remove the lid and continue baking until the bread is browned, about 15 to 30 minutes. Cool on a wire rack.