About 10 years ago the New York Times journalist Mark Bittman wrote an article with baker Jim Lahey where he introduced a "no kneading" method of making bread at home that absolutely exploded in the food world at the time.
Basically it involves 3 key tenants:
- little yeast
- long fermentation
- small "fake" creative
Here is the original video that kicked this all off:
And the original article:
Here's a break down:
Ingredients
300 grams (10.5 ounces, about 2 cups) bread flour or all-purpose flour4.5 grams (about 3/4 teaspoon) salt3 grams (about .5 taspoons) yeast210 grams (7.5 ounces, about 1 cup minus 1.5 tablespoons) water
Directions
1.
Combine flour, salt, and yeast in a large bowl and whisk to combine. Add water and stir with a wooden spoon until no dry flour remains. Cover bowl tightly with plastic wrap and let sit at room temperature for at least 12 and up to 24 hours.
2.
Transfer container to refrigerator and let sit for at least 3 and up to 5 days.
3.
Remove dough from refrigerator and turn out onto well-floured surface. Turn once or twice and form into loaf shape. Cover with a well-floured kitchen towel and allow to rise at room temperature for at least two hours, and up to 4.
4.
Meanwhile, adjust oven rack to lower middle position and preheat oven to 450°F, with a heavy cast-iron or stainless steel Dutch oven placed inside it.
5.
When dough has risen, slash top with a floured knife into two or three slashes, 1/2 inch deep. Remove Dutch oven from oven and working quickly, drop dough inside. Place lid back on Dutch oven and return to oven. Bake for 15 minutes, then remove lid and continue to bake until center of bread registers 209°F on an instant read thermometer, about 30 to 45 minutes longer (time will vary depending on shape of loaf).
6.
Remove Dutch oven from oven and remove loaf of bread with a spatula or tongs. Allow to rest on a wire rack for at least 15 minutes before slicing and serving. Unused bread can be stored at room temperature wrapped in foil for up to three days, though it may need to be refreshed in a hot oven or toaster before serving.
That's the OG method. There's a million ways to change it up. Bittman and Lahey made a follow up "quick version" that used warm water and a 1/4 tsp of red wine vinegar to cut fermentation time down to 4-5 hours. A common criticism is the original recipe is under salted. I fold the dough on a large piece of parchment paper (like cookie sheet size), let it rise on that sheet, add when it's time to make, I drop the whole thing into the vessel. Speaking of mini oven, I have a 5qt cast iron and a 4.5 qt white ceramic. Both work fine.
One of the most wonderful parts of this recipe/method is it's the base for massive experimentation
- replace 1/3-1/2 bread flour with whole wheat for whole wheat bread
- replace 1/3 flour with semolina
- use a recipe for pumpernickel or rye to make the 3 cups of flour for no knead for easy pumpernickel or rye
- add a drizzle of olive oil and herbs when making the dough
- experiment with all kinds of ingredients, I like rolling the dough right before making in semolina flour, corn meal, sesame seeds, poppy seeds, "everything bagel" mix (poppy, sesame, dried onion [not powder]), or other heat resistant toppings (herbs burn).
I cannot over emphasize how completely amazing this bread is. My very first batch was life changing.
Using the original method (vs the fast version), I make the dough the night before, do the 2nd fold before I go to work, throw it in the oven as soon as I'm home. It's hard to get fresh bread for dinner because if you get home at 5 and eat at 630-7, between preheat, cook time and cooling period... 8pm is a closer bet for the bread being ready.
However, on your day off, make dough before bed, 2nd fold in the morning after brunch, bake at 1-2pm and the bread will be done by dinner.
Because it doesn't have preservatives etc, it'll stale somewhat quickly, but in 10 years I've never had a loaf go stale... I'm lucky if there is any left on day 3!
Set a tray of betty crocker brownies next to a warm loaf of this bread and the bread will probably go quicker.
Submitted December 12, 2017 at 08:37AM by OrionsArmpit http://ift.tt/2AbcTOF Cooking
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