I've been meaning to try making no-knead bread for a few months, and finally did it today. The quality of the bread is pretty amazing. I'm sure several of you must be familiar with this technique, which Mark Bittman featured in a NYT column in 2006. I only recently became aware of it, and as a bread-making novice I was amazed at how easy it was. I'd say the amount of actual work (including cleanup) is about 30 to 45 minutes.
The basic idea is to make a very wet dough with a small amount of yeast, and let it rise for 12-18 hours. The actual baking is done in a closed pot, so that the moisture from the bread is trapped inside the pot and creates a nice, thick crust (most commercial bakers have special ovens that keep a high moisture level with sprayers to produce this crust). For the more complete explanation, I'll point you to Bittman himself: here's the recipe, and here's the article explaining why it works so well.
Here are a couple of photos:
I just posted a LONG comment and it disappeared--just like it has happened to Twinkie. So I'll try to re-post.
ReplyDeleteI tried making this bread a time or two. But had trouble working with the very wet dough. Your loaf came out great looking--mine was funny!
What are you putting on that great bread? Mediterrerean Oil? Twinkie once brought a great spread for bread, it was yummy.
Muhammara:
• 1 pound red bell peppers, charred, peeled, seeded and roughly chopped
• 1 to 2 small hot red peppers, charred, peeled, seeded and roughly chopped
• 1 cup walnut pieces, about 5 ounces, toasted
• 1 clove garlic, roughly chopped
• 1 teaspoon ground cumin, from freshly toasted seeds
• Kosher salt
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• 1 tablespoon pomegranate molasses
• 1 tablespoon sherry vinegar
• 1/2 lemon, zested and juiced
• Put all of the ingredients, except the lemon zest, in a food processor and process until a smooth paste forms. (Start with 1 hot pepper, taste, and then add more if you want it hotter.) If the mixture is too thick, drizzle in a little more olive oil. Stir in the lemon zest by hand. Taste and add more salt and hot pepper, if desired.
PS Did you use your 'Le Creuset' for your covered pot?
ReplyDeleteThe only thing I did that you might not have is I let it rise a very long time. Since I made the dough on a whim yesterday at 1 pm or so, I ended up letting rise for closer to 20 hours, making it when I got up around 9 this morning.
ReplyDeleteYes, I used the Le Creuset, but I'm not sure I would again. It held up ok, but it looks like the handle on the lid was not designed for that heat. I checked online, and the Le Creuset pots are only rated as oven-safe up to 350 degrees, while this bread is baked at 450. I'm thinking about getting a cast iron dutch oven for this purpose.
Something like this:
http://www.amazon.com/Lodge-5-Quart-Double-Casserole-Skillet/dp/B000LEXR0K
Yes, that may have made a difference. I also think I did not have the right amount/kind of yeast. I've mixed up a fresh batch today since your blog! And am trying to correct my error…
ReplyDeleteOn the other hand, and more important, you MAY have lit a fire for me--to make you a 'bread pot'. I have one I made but have not used. An unglazed bowl with cover for baking this bread. I'll try out mine on this batch and if it works well I may get into the business of making bread pots for all of the MZJ clan!!
I made another batch carefully following the instructions from NYT. Came out just the same--disappointing. Guess I'm going to need a lesson! Or go back to what worked for me before the 'no knead bread'.
ReplyDeleteInspired by Ben, I too made a batch this week. I thought it was the best bread I ever put in my mouth-outside those provided by upscale restaraunts. It begged for dipping oil. It didn't have to beg overly much; I was willing to give it whatever it wanted. My neighbor who is oppossed to artisan breads as being too hard on the outside said "I would eat this every day!" I have eaten it every day. I baked mine in a cast iron pot. I intended to do a batch of the artisan bread recipe that one keeps in the fridge and compare them. However, after enjoying the no knead so much I am less motivated...though it still might happen.
ReplyDeleteTesting. Testing. My previous effort(s)failed, so I will keep this short until success is confirmed. But I do hope to say this: Clearly the MZJ blog has defined itself as the family food blog, that being the one subject that fully engages us all, and the one subject that is not made redundant by Facebook, Twitter, etal.
ReplyDeleteI observed the same thing recently--the big connector. But now I wonder what roll MaMaMa played in this! Any thoughts? She loved her table--the china, the silver and the crystal. And it was a major player in her social life--or do I make too much of it?
ReplyDeleteWhat role did Mother play in all of this? She loved cooking when time and energy were in ample supply. I guess it was her creative outlet when she wasn't making clay pots with Harry and Don.
ReplyDeleteShe earned quite a reputation for her breadmaking, rolls in particular. I am not sure she received too many kudos from her family or the world outside of her culinary skills. I am sure you all remember this very differently-you usually do.
I started to say it might have been her creative expression--but held back from fear of over-stating. I do remember how she got into Julia Child's books--trying out several of those recipes. I just don't remember her taking pride in her accomplishments--as we enjoy doing! : ) Rather I remember her pride in what we--her daughters--were accomplishing in our kitchens! So maybe that was her, significant, comtribution to this blog!
ReplyDeleteI would give anything for a warm slice of MaMaMa's bread with some fig preserves! Can you imagine a better breakfast?
ReplyDelete