Monday, April 5, 2010
No Knead Bread
I got this recipe from the April issue of Martha Stewart Living. (Yes, I read the actual magazine...the photographs are just amazing!) She was doing and interview with Jim Lahey, coauthor of My Bread. This was the recipe he shared.
No Knead Bread-adapted from Martha Stewart Living
12 ounces bread flour
4.3 ounces whole wheat flour
1 1/4 teaspoons table salt
1/2 teaspoon instant yeast
1 1/2 cups room temperature water
Stir ingredients together in a bowl. Cover and leave at room temperature for 12 to 18 hours. The next day, lightly knead the dough. The dough will be stringy and sticky and so it is imperative to flour the bread board that you knead your bread on. Shape into a boule and allow the dough to raise for another two hours.
Preheat your oven 475 degrees with the Dutch oven inside. When the oven is sufficiently preheated then roll the dough into the hot Dutch oven. Bake covered for 30 minutes and then uncovered for an additional 15 minutes. The color of the crust is a nice dark brown.
Immediately remove the bread from the pan and allow to cool.