No Knead Bread

[Tom]

John (Cheese Head) typing this:

My Dad emails me pictures of what cooking, some disasters, most great! Thought others may enjoy and as an enticement to get him to post I just set up this new Member Account for him and making this post. My Dad's email and pictures follow:

Made bread as promised, I only have a medium sized Dutch Oven and I was worried about using a large saucepan at 500 degrees so I only made a 2 cup measure as a trial. Makes wonderful crusty Artisan type bread.

Recipe for full batch is:

• Mix together 3 cups bread flour, ¼ tsp yeast, 1 1/4 tsp salt.
• Stir in 1 1/2 cups of room temperature water.
• Cover and allow to rise for 12 to 16 hours (ie overnight, ready for Breakfast).
• Preheat oven and Dutch Oven with the lid to 500 degrees F.
• Scrape dough onto floured board, fold thirds sideways and in half the other way and then drop upside down into 500 F Dutch Oven.
• Place lid on Dutch Oven and bake in oven for 30 minutes.
• Remove lid and bake additional 15 minutes uncovered.
• Remove from oven, allow to cool, serve.

On UTube they have experimented with this recipe and added 4 drops of Red Wine Vinegar to 1 1/2 cups of hot water and allowed it to rise for only a couple of hours.

[padams]

That looks delicious!!!

[Gürkan Yeniçeri]

Is this the New York Times'  legendary "No Knead Bread". Recipe looked same.  My friend at www.ekmeksanati.com applied this recipe to bread maker and it turned out great. Sorry that the links are in Turkish but I can translate if anybody interested.

[Cheese Head]

Gurkan, I suspect it is as my Dad reads the NY Times newspaper website a bunch.

[DeejayDebi]

That looks great! Way to go Dad!

[cmharris6002]

Beautiful bread!!

[24KAu]

This bread is super easy and delicious...I make it regularly.

There is a video on youtube with Mark Bitman at the Sullivan Street Bakery in New York where Jim Lahey demonstrates how this bread is made.

I highly recommend this bread!

[Mondequay]

Tom, lovely results! I used that recipe for quite some time until I was given a book titled Artisan Breads in Five Minutes a Day. Now I mix up a batch of dough which sits in the refrigerator until I pull out a pound or so to bake a loaf. This happens every 2 or 3 days and the 4 pounds of dough are replaced by a new batch. I use whey from bread making for the liquid and one loaf never tastes the same as the next but they are all fabulous! There is a bucket of jalepeno and cheddar in the fridge waiting to hit the oven later today.
Christine