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No knead bread recipe.

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Can someone post the recipe for no-knead bread that Bittman featured on NYTimes? I can't seem to find it searching the site.

Many thanks.

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  1. NY Times takes things off the site after a certain amount of time - after which you have to pay.

    But you can link to it from his latest article, an update on the no-knead recipe.

    The link is on the left in a side bar as is a link to the original article:

    http://www.nytimes.com/2006/12/06/din...

      1. Add a bit more salt though than the recipe calls for. Also, I did the second rise on a heavily floured towel and a lot of the dough stuck. I'm going to use a greased bowl for the second rise next time.

        1. The original article is still available. I think you need to have a Times Select account to access it. You can sign up for a 14 day free trial.

          http://select.nytimes.com/search/rest...

          If you can't get to the web page, I've cut and pasted the basics:

          No-Knead Bread
          Adapted from Jim Lahey, Sullivan Street Bakery
          Time: About 1 1/2 hours plus 14 to 20 hours' rising

          3 cups all-purpose or bread flour, more for dusting
          1/4 teaspoon instant yeast
          1 1/4 teaspoons salt
          Cornmeal or wheat bran as needed.

          1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
          2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
          3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
          4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

          1. A keen home breadbaker, I only think this was so-so -- although the use of a dutch oven for baking has some good features.

            A far better approach to the "kneading conundrum" (although personally I don't see what the problem is) is to be found in James Macquire's exceptional article in the lastest issue of "Art of Eating". Macquire was the baker and chef at the much missed Passe-Partout in Montreal -- a consumate baker and student of Calvel.