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Need no knead bread recipe - no longer online!

prunefeet Nov 16, 2006 08:24 PM

Could someone please please post the recipe? From Bittman's article about Lahey's no knead bread? The link no longer yeilds a recipe...

  1. maria lorraine Apr 15, 2007 02:40 PM

    The Minneapolis Star-Tribune Food Section reprinted the story. Found at
    http://www.startribune.com/436/story/...

    1. p
      pinkyswore Apr 15, 2007 02:20 PM

      It has been reposted on many blogs, including this one:
      http://wednesdaychef.typepad.com/the_...

      ENJOY! I made one on Friday.

      1. CindyJ Apr 15, 2007 01:46 PM

        Here's a useful tidbit of info. If you have access to your local library's website, there's probably a way you can link to a service called "NewsBank Inc." Through NewsBank you can access many archived newspapers, including the NY Times, free, without subscribing. I found the date the article was published from another CH posting. With that info, it took me less than 90 seconds to access Bittman's original article and recipe for no-knead bread.

        1. potterstreet Nov 16, 2006 09:23 PM

          i thank you as well. i am signed up, but the times archives their articles fairly quickly and if you want to access them, they make you pay.

          i am looking forward to trying this starting tomorrow!

          1 Reply
          1. re: potterstreet
            HaagenDazs Nov 17, 2006 01:48 AM

            Hmm. That's strange, I've only got the free access and I got to it... Who knows! You're quite welcome, and don't worry I only did a copy --> paste :-) Enjoy!

            Mine is cooking as I type. It smells of yeasty goodness!

          2. Greyhoundgrrl Nov 16, 2006 08:27 PM

            Hope this works!

            http://tinyurl.com/yce9hj

            2 Replies
            1. re: Greyhoundgrrl
              Father Kitchen Nov 16, 2006 08:43 PM

              Depending on whether you were looking at the video or the recipe in the paper, you got different ingredients and temperatures. The basics of it is 3 cups of all purpose flour. He shook his flour a bit so it probably came to more than 5 oz a cup. He mixed in with that 1 1/4 teaspoon of salt and 1/4 teaspoon instant (or rapid rise) yeast. To this he added 12 or 13 ounces of water, depending on which version you were looking at. You could get a spread of hydration from 75 to 87 percent depending on how you measure. Aim at 75 to 80% water by weight of flour. I ncrease the salt to 1 1/2 teaspoons of table salt or fine sea salt. Some have used as much as 2 teaspoons. Pull it together with your bare hand or a spatula so there is no dry flour in the mix. Cover, and let rise at room temperature (he gives 70, it will work at cooler temps or be faster at higher temps) for between 12 or 18 hours. Some have pushed it to 20. Dump the dough out on a floured surface. Sprinkle some flour on it and fold it twice like a letter. Let it rest for 15 minutes and then round it into a ball. (If your water content is very high, that may not work. I made it with 87% hydration and even folding was hard, but the bread was fine.) Then put this ball of dough, seam side down, onto a well-floured, closely-woven cotton towel (not terrycloth). He used wheat germ. I used polenta. Others have used corn meal, wheat bran, oat bran, or rice flour. Put more of the stuff on top of the ball and cover loosely with the towel. Let it rise for 2 to 3 hours. Meanwhile, heat a casserole or dutch oven with its lid to 450 or 475 degrees (500-515 in the video. Plop the dough, seam side up, into the casserole and cover it with the lid and put it back into the oven. Bake covered for 30 minutes. Then remove the lid and let it continue to bake until it is as brown as you want it. (If you baked at 500, the color may already be good when you take the lid off.) Rustic breads are usually considered done when the internal temperature is between 200 and 210. This dough is so wet that some have taken it to 220 without drying out the loaf. When done, remove from the oven and let it cool on a rack.
              Reported variations have included the inclusion of rye or whole wheat flour. Whole wheat by itself gives a somewhat heavy loaf, but it is still good. You can also bake it on a tile in an oven that you steam with water in a pan. But the dough will tend to spread and be more like a ciabatta. That pot helps it to hold its shape. The best size pot seems to be about a 4.5 or 5 quart casserole.
              Experiments are going on to improve the flavor. Sourdough or natural leaven seems to be the best way to go, but I haven't seen any formulas for proportions. But if the original amount of yeast was about 1/8 of what you would have used in a direct method loaf, you can figure down scaling the amount of leaven in a similar way. So you would probably only need about a quarter of a cup of a firm leaven. I plan to try that this weekend. And I will use home-milled whole wheat flour that I will bolt to remove the coarse bran. And I will add 1/8 cup of rye flour to improve the enzyme activity.

              1. re: Father Kitchen
                doctor_mama Nov 17, 2006 01:05 AM

                This is a great summary of the original recipe and of much of the discussion that has followed here.

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