Jim Lahey's No Knead Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups flour
1/4tsp instant yeast (its small but its correct)
1 1/4 tsp salt
1 1/3cup water
1/4 cup rosemary chopped
cornmeal for dusting
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Directions: |
Directions:Stir flour, yeast and salt. Add water and mix with spoon until dough is sticky and shaggy. (Dough should be sticky); Cover and let rest at room temperature (72F) at least 12-18 hours and up to 21 hours even. Dough is properly fermented when surface has bubbles. The slow fermentation is what gives the bread the rich flavour. Flour work surface and turn dough out - should be stringy. Do not add more flour. Flour hands instead and lift edges of dough in toward centre. Tuck edges under dough to make it round. Don't knead the dough. Cover the dough with another towel and dust surface with flour or cornmeal and let rise another 2 hours; When double in size (poke lightly and it will keep indentation, if it springs back let rise for another 15 minutes); Half hour before dough is ready preheat oven to 450 F and place dutch oven in oven to preheat the heavy pot and its lid. When dough is done with its second; rise, oil carefully the dutch oven (careful it will be super hot); remove from oven and uncover it. Carefully place dough in dutch oven and place seam side down; cover with lid and bake for 30 minutes; remove lid and bake another 10-20minutes until top is browned. Cool for an hour before slicing. |
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Personal
Notes: |
Personal
Notes: I added fresh rosemary sprig and coarse salt on the top prior to baking.
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