no-knead bread

various dates April 2016

This was my first adventure in bread baking ever. I followed the NY Times recipe. I tried it several times. It wasn’t a total disaster, but it certainly was not what I would call a resounding success. It came out a smaller and denser than I expected. Maybe I didn’t add enough yeast, or perhaps the yeast I used was of poor quality.

I had another problem with this bread: the crust was so hard, I could have broken a window (or knife) with it.

NY Times recipe no-knead bread

by MARK BITTMAN
YIELD: One 1 1/2-pound loaf
TIME: 1 hour 30 minutes, plus about 20 hours' resting time

Here is one of the most popular recipes The NY Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf.

We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. The original recipe called for 3 cups flour; we've adjusted it to call for 3 1/3 cups/430 grams flour.)

INGREDIENTS

This is what you need for a 1 1/2-pound loaf :

430 grams all-purpose or bread flour,
plus more for dusting
390 cc water
¼ teaspoon instant yeast
2 teaspoons kosher salt
cornmeal or wheat bran, as needed

Pic1: my 1st-ever attempt at bread-making

Directions

2016-04-06

Pic2-4: day 1

In a large bowl combine flour, yeast and salt.
Add 390 milliliters 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. Dough is ready when its surface is dotted with bubbles.

Pic5-7: day 2

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.
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.

Pic8-10: day 2, baked

At least a half-hour before dough is ready, heat oven to 450 degrees. (conventional)
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.