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Add a photoThis bread is easy and fantastic!
Bread for tomorrow – the no-knead loaf
Did you know that 1⁄4 teaspoon of yeast can rise a loaf’s-worth of dough just as well as a tablespoon? It’s true. It will simply take longer for it to do so. But there’s a real beauty in that. The old adage good things take time applies. With each extra hour the yeast grows, it adds incredibly to the flavor of the finished loaf. So, though some recipes for home- baked bread will have you adding nearly a tablespoon of yeast, and sugar for it to feast and grow quickly on, and have you rising the dough in a warm place, that’s meant for your convenience and to hurry the process. If you slow it down, you’ll love what happens!
This may be the easiest – and possibly one of the most delicious – breads you’ll ever bake. Start it today, finish it tomorrow, and there will be curtain calls and encores in your future! Do I exaggerate? Occasionally, I have, yes. But here, no.
For full-effect, a true Dutch oven is required for this. Cast iron is best because it creates its own highly-conductive little furnace to bake the bread in. Higher-end brands like Le Creuset or Staub are lovely and come in many colors. But just as effective here are non-enameled (lidded) cast iron pots that you might see hanging over a campfire. The latter are inexpensive but require a bit more care in the cleaning, curing and preventing of rust. Always nice to have options though.
I’m sorry to repeat myself, but a digital kitchen scale makes this process so much simpler too, and with fewer things to clean up after. (See preceding posts if you haven’t already.)
This method (ingenious really) was first developed and introduced to us several years back by Jim Lahey of Sullivan Street Bakery in New York City. Since its introduction, this No-Knead method has rather rev- olutionized home bread-baking. Without terrifically expensive ovens (the kind of which are almost never seen in home kitchens), this bread’s crust wasn’t reproducible at home before. You can see for yourself though, loaves reminiscent of old-world bakeries can now emerge steamy and fragrant from our own rather ordinary ovens.The secret lies in the steam that’s created and contained within the Dutch oven as the bread bakes.
This bread will cost you the equivalent of 3 cups of good-quality flour. We won’t calculate the cost of 1⁄4 teaspoon of yeast or a spoon of salt. Let’s just say this gorgeous bread costs less than a cup of coffee or tea (even a very bad cup.)
Let’s get started.
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Ingredientes
- No-Knead “Artisan” Bread and you are the artist!
- 3 cups (375 g) flour (either all-purpose or bread flour)
- 1⁄4 teaspoon instant or active dry yeast
- 11⁄4 teaspoon (6mL) salt
- 11⁄2 cups (375 mL) water
- Extra flour, wheat bran, fine cornmeal, as needed for dusting
- NOTE on the weight measurements, this primarily for the readers in the States who are as yet not as familiar as we will one day be with metrics. One beautiful thing about the metric system is that grams and mL’s are virtually interchangeable. In other words 100 mL’s of liquid will weigh 100 grams. Don’t you love that? That makes it possible to weigh out water measurements instead of the more approximate method of filling a glass measure where “a tad above-the line, below the line, eye-level” all makes a difference. Weighing is exact, every time. (If you have a scale, it will likely convert US measurements to metric with a button-push, but just fyi 375 grams = 13.25 ounces.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 777g | |
| Calories 1424 | |
| Calories from Fat 38 | 3% |
| Total Fat 4.6g | 6% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2904mg | 121% |
| Potassium 802mg | 23% |
| Total Carbs 293.8g | 78% |
| Dietary Fiber 14.3g | 48% |
| Sugars 1.01g | 1% |
| Protein 46.4g | 74% |
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