I finally got around to making the no-knead bread recipe my squeeze’s mom gave me, along with the cast iron pot to make it in, for Christmas. It’s nearly identical to the bread recipe G.P. made during Cooking Club S01E01 a few weeks back, but I’ll post it here anyway. It’s a little tough to cut because it’s so crusty (it just makes a mess of crumbs) but it was DELICIOUS. (If I do say so myself).
Here’s how you make it:
• Dissolve 1/4 t. dry active yeast in 1 1/2 c. warm water
• Mix in 3 c. flour and 1 1/2 t. salt
The dough will be sticky and shaggy. Cover the bowl with plastic wrap and let it sit at
room temperature (warmest area of the room if possible – not by a window!) for
12-18 hours, at least until little bubbles dot the surface of the dough. For me this was
about 15 hours.**
(**4/26/10: I just made this again only this time got super busy and let it sit for 19 hours. It was much better! Rose up to be about 7 inches tall unlike the pathetic 3 or 4 of the first time. I’ll definitely let it sit longer next time!!!)
Remove from bowl onto a floured surface (I chose a floured cookie sheet). Sprinkle dough with flower and fold over onto itself once or twice. Cover loosely with the plastic wrap (right there on the cookie sheet) and let sit for about 15 minutes.
Generously coat a clean tea towel or kitchen towel with flour, cornmeal or wheat
bran (I did a little flour and a little polenta). Place dough, seam side down, on the
towel and dust with more flour, cornmeal or wheat bran (I also added some garlic
powder in there on this step). With floured hands, gently shape dough.
Cover with another towel (or fold this one over if it’s big enough like I did) and let it sit for one to two hours. It should double in size.
At least 20 minutes before dough is set to be ready, preheat oven to 475 and place
a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex…) in the oven as it heats. For some pots (like mine) cover handle of pot with a few thicknesses of foil.
Slide your hand under the towel and flip dough over into the pot. Shake pot gently from side to side to even it out if you need to.
Bake for 30 minutes, covered. Remove lid and bake for 15 minutes more. It came out pretty disk like, but so did G’s, so I didn’t think anything off it. It was super crusty on the outside and soft and spongy on the inside.
We paired it with Italian food one night and the next, I ate it with asparagus and Hollandaise sauce (dinner of champions). I think it would be really good as a dipping bread with olive oil and spices.
This makes me want to try different bread recipes and mess with this one too. I just can’t leave well enough alone, I guess. 🙂