Tuesday, September 7, 2010

No Knead Bread

No Knead Bread
No Knead Bread
From the kitchen of: Joe Valencic
Adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery.

Yield: one 1-1/2 lb loaf
3 cups bread flour or all purpose flour (I use unbleached all purpose flour for this bread)
1/4 teaspoon instant yeast
3/4 tablespoon kosher salt (or 1-1/2 teaspoons table salt)
1 1/2 cups warm water                                                        
Covered pot (3 1/2-quart or larger cast iron, Pyrex, ceramic, enameled cast iron, Corningware casserole dish (the 5 quart works great), even the liner from a Crock Pot with its lid...something that can go into a 450F oven.)
1. Mix dough:  The night before, combine all ingredients in a big bowl with a silicone spatula until the dough just comes together. It will be a shaggy, doughy mess. Cover with oiled plastic wrap, or just slip it into a plastic shopping bag and tuck the handles under the bowl, and let sit 12-20 hours on countertop.
2. Shape and preheat:  The dough will now be wet, sticky and bubbly.  With a wet spatula, dump the dough on a well floured surface.  Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour  (I like to use parchment paper sprayed with cooking spray). Set dough seam side down on top of towel (or parchment paper). Flour and fold towel over the dough.  Let it nap for 1 to 1-1/2 hours.  When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.
3. Bake:  Your dough should have doubled in size. Remove pot from oven.  Holding towel, dump wobbly dough into pot (or, pick up parchment paper and set it right into the pot).  Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes.  Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 200-210F.  Remove and let cool on wired rack, and listen to it ‘crackle’ as it cools. Let it cool for at least an hour (if you can resist), before slicing into it. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. I like to toast it and spray it with a little extra virgin olive oil.
Alternate Recipe by weight:
1# Unbleached all-purpose flour
1/4 teaspoon Instant Yeast
1-1/2 teaspoon Salt
13 oz. Lukewarm water

No-Knead Bread Adaptations
No-Knead Italian Herb ~ Add 2T of mixed Italian herbs to base recipe.
No-Knead Flax Seed ~ Add 1/4 C flax seeds to base recipe.
No-Knead Dakota~ Add 1/2 C Kings Diet Trail Mix (buy at Marc’s) to base recipe.
No-Knead Craisin-Raisin ~ Add 1/4 C craisins & º C raisins to base recipe.
No-Knead Rye ~ Follow basic no-knead recipe method.
3/4 C Dark rye flour
2 1/4  C All purpose flour
3/8 t Instant Yeast
1 1/2 t Salt
13 oz. Water
No-Knead Wheat ~ Follow basic no-knead recipe method.
3/4C Whole wheat flour
2 1/4 C All purpose flour
3/8t Instant Yeast
1 1/2 t Salt
13 oz. Water
NoKnead#1  No Knead  NoKnead rye

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