OK, I'm ready to call this adapted.
Two weekends ago, I tried Jim Lahey's No-Knead Bread, featured by NYT's Mark Bittman in 2006 [original recipe]. The next weekend, I added chopped Kalamata olives. This weekend, I added dried cranberries and walnut pieces to the basic recipe, with sweet and savory success.
Over those three bakings I altered the recipe's schedule to an even 24 hours. I like this because I can decide when I want to have bread ready, then mix it at that same time the day before. As long as I'll be home at the 21-hour mark, I'm golden. (Even then, there's time to play with. Yesterday, between when the bread began its final rise [21:15] and when I had to preheat the oven and pot [22:45] I ran errands to the library and grocery store.)
24-Hour Bread (adapted from above)
430g bread flour*
1g instant yeast
8g salt
345g cold water**
What To Do (from an email to my pal Gabel)
1. In a medium-large bowl, mix everything together.
I'll update this post with variations. Unless otherwise noted, add the extra ingredients at the same time as the water.
Plain, per recipe above:
Kalamata Olive (drain, rinse, chop, and add 75g Kalamata olives):
Cranberry-Walnut (add 75g dried cranberries + 50g walnut pieces):
Sun-dried Tomato and Pine Nut (add 50g sun-dried tomatoes + 30g toasted pine nuts):
* I use King Arthur unbleached. I think its high protein content helps the structure here.
** Not ice-cold, just whatever comes from the cold tap. Cold water keeps the dough cool longer, allowing for slow, steady rises, and giving the yeast monsters a leisurely lunch of flour carbs.
*** I use a 3-qt enameled cast-iron casserole [this one, on clearance now at Target].
Two weekends ago, I tried Jim Lahey's No-Knead Bread, featured by NYT's Mark Bittman in 2006 [original recipe]. The next weekend, I added chopped Kalamata olives. This weekend, I added dried cranberries and walnut pieces to the basic recipe, with sweet and savory success.
Over those three bakings I altered the recipe's schedule to an even 24 hours. I like this because I can decide when I want to have bread ready, then mix it at that same time the day before. As long as I'll be home at the 21-hour mark, I'm golden. (Even then, there's time to play with. Yesterday, between when the bread began its final rise [21:15] and when I had to preheat the oven and pot [22:45] I ran errands to the library and grocery store.)
24-Hour Bread (adapted from above)
430g bread flour*
1g instant yeast
8g salt
345g cold water**
What To Do (from an email to my pal Gabel)
1. In a medium-large bowl, mix everything together.
2. Cover the bowl with plastic and let it rest in a cool-ish place (50-70 degrees F) for 21 hours.
3. Pull dough out onto floured board. Fold it onto itself 2 or 3 times, cover it with plastic again, and let rest 15 minutes.
4. Flour 1/2 of a cotton towel or pillowcase.
5. Shape the dough into a loose ball/boule, place it on the towel, flour the top of the loaf, and cover with other half of towel. Let rest + rise for 2 hours.
6. When the dough has risen 1+1/2 hours, place an oven-safe pot (w/ lid) in the oven and preheat to 450F.
7. When the dough has risen 2 hours total, overturn it into the preheated pot, replace the lid,and bake for 30 minutes.
8. Remove the lid, and bake for 15 more minutes.
9. Put the loaf on a cooling rack and listen to it crackle!
10. Try very hard to ignore the aroma and gorgeous crust. THIS IS THE HARDEST PART OF THE RECIPE.
11. Give in and try a slice before it's fully cool. Butter is good. So is olive oil.
I'll update this post with variations. Unless otherwise noted, add the extra ingredients at the same time as the water.
Plain, per recipe above:
Kalamata Olive (drain, rinse, chop, and add 75g Kalamata olives):
Cranberry-Walnut (add 75g dried cranberries + 50g walnut pieces):
Sun-dried Tomato and Pine Nut (add 50g sun-dried tomatoes + 30g toasted pine nuts):
* I use King Arthur unbleached. I think its high protein content helps the structure here.
** Not ice-cold, just whatever comes from the cold tap. Cold water keeps the dough cool longer, allowing for slow, steady rises, and giving the yeast monsters a leisurely lunch of flour carbs.
*** I use a 3-qt enameled cast-iron casserole [this one, on clearance now at Target].
5 ate pie:
Oh, yummy! I'm going to have to try that--all three versions look tasty.
Looks great! Please mail some to my house because if I tried it it would never come out looking that good :)
Mary - it's great and so easy - you should definitely try it.
Susanna - but it would! I've read you don't have to have the iron pot, that you can bake it free-form, so that's one less requirement.
It was DELICIOUS Shannon!! Thanks for sharing the recipe. I'm going to find the time to make this one of these days.
Glad you liked it!
Post a Comment