No-knead magic

No doubt all of you, by now, have been clued in to Jim Lahey's famous, miraculous no-knead bread. Since the article was published I have seen maybe a hundred blog posts and spin-off articles about it (most recently it was featured in the Spring '08 Williams-Sonoma catalouge. What!?) But just in case you haven't, this is my contribution to the phenomenon.

The thing is, this bread is delicious. Incredibly so...delicious slathered in butter and jam for breakfast, delicious sopping up fruity olive oil at dinner, just delicious. And it always turns out perfect. And the variations are endless. You just add whatever in in the first step, when you mix it all together. My current favorite right now is orange zest, chopped walnuts, and a big spoonful of wildflower honey. Some others I like are:

Black pepper and grated parmesan
Dried cherries and pecans
Lemon zest and Rosemary
Chopped dried figs and shaved parmesan

If you have never made bread, in fact...especially if you have never made bread, why don't you give this a try? One thing I should mention: you do have to have a cast-iron or enamel cast-iron dutch oven with a lid. And it can't be too huge or the bread will spread out too flat. Mine is 2 3/4 qt. But it always works, and it couldn't be easier or more impressive. Bring it to your next dinner party. Let me know how it goes!

No-Knead Bread

3 cups flour (I always use two cups of all-purpose, one cup of whole wheat. And really, I know it's better for you...but mostly I just do it for the depth of flavor it adds)
1/4 tsp. active dry yeast
1 3/4 tsp. salt
cornmeal as needed

In large bowl, combine flour, yeast, salt and whatever add-ins you like. Add 1 5/8 cups warm water (like a baby's bathwater!) stir until blended (dough will be shaggy and sticky). Cover with plastic wrap, and let dough rest at warm room temperature until surface is dotted with bubbles, 12-18 hours.

(I make mine in the evening and bake it first thing in the morning. Soooooo cinchy.)

Place dough on lightly floured surface. Sprinkle with flour, fold over onto itself once or twice. Cover loosely, let rest 15 minutes.

Using very little flour, gently and quickly shape dough into a ball. Generously coat smooth cotton towel (I use flour sack towles) with cornmeal. Put dough, seam side down, on towel, dust with more cornmeal. Cover with other end of towel, let rise for about 2 hours.

At least 30 minutes before dough is ready, put a cast-iron dutch oven in oven, preheat to 450 degrees. When dough is ready, turn it out, seam side up, into pot. It will totally look like a mess but that's okay! Cover with lid, bake 30 minutes. Uncover, bake 15-30 minutes more, until loaf is browned. Let cool on wire rack. Enjoy!

Comments

[mary]

I see that St Dalfour in the background....did you find the orange ginger version? because it is TO DIE FOR. So I guess now that I've read about this bread one million and one times and, since I totally trust you, I'll have to finally make it....see you in like 10 days!

[steph]

i always feel as tho i must be the last blogger to have never made this myself! but i have tasted it before and know it's great, so i have really no excuse!

[Cecilia]

I have seen posts about this magic around, but I've actually read through one until now. It does sound easy, especially considering the beautiful results. I'll have to try this as soon as I come into possession of a dutch oven. Any recommendations?

[Tammy]

Hi there

I have nominated you for a yummy blog award. Go here to take a look http://weetreatsbytammy.blogspot.com/2008/05/old-friends-for-dinner.html

Tammy

[claudia]

ok
that's it
i'm doing this
finally

wish me luck...