Tuesday, 16 March 2010

No-knead bread

From "The New York Times". To see how easy is to make this bread watch this short film.

Makes 1 loaf, about 0.7kg

3 cups all-purpose or bread flour, more for dusting (I use 2 cups of white and 1 of wholemeal bread flour)
1/4 tsp instant yeast
1 1/4 tsp salt
1 1/2 cup water
oat bran (or any bran) and mixed seeds (optional)

In a large bowl combine flour, yeast and salt. Add water and stir until blended - using your hands or wooden spoon - dough will be sticky. Cover bowl with cling film. Leave it to rest at least 12 hours or longer (up to 18 hours) at room temperature.

Lightly flour a work surface and place dough on it, sprinkle with a little more flour and fold it over on itself once or twice like folding into an envelope. Next shape into a ball and place on dough seam side down on tea towel dusted with more flour, bran and seeds. Place in prooving basket or clean bowl and leave it to rise for about 2 hours or until it doubled in size.

At least a half an hour before dough is ready, heat oven as much as you can (I heat the oven to 250 C). Put a heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats.

When dough is ready, remove hot pot from the oven, slide your hands under towel, remove it gently from a basket or bowl and turn it over into pot. You can cscore the top across few times with sharp knife or razor blade. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is browned. Remove from the pot and cool on a rack.

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