Novel recipe, best crisp crusty bread that you've ever tasted.

PasturesNew

ewww.. I couldn't watch more than a minute of it.... kept seeing that dog, then his big jumper ... and could just not get "dirt... hairs ... in the bread ..." out of my mind.

Money_saving_Diva_2

Showed this to my OH and he is finally getting excited about making bread himself...:rotfl::rotfl:

I have made the first batch but he wants to do the next which is promising.

Diva.x

shykins

lisa if u go to foodwishes.com the recipe is on there under breads, also tells u how to make it etc

HTH

purpleivy

PasturesNew wrote: »

ewww.. I couldn't watch more than a minute of it.... kept seeing that dog, then his big jumper ... and could just not get "dirt... hairs ... in the bread ..." out of my mind.

My aunt has a flat in Nice. Until recently there was an artisan baker about 5 metres from her front door. Closed now unfortunately, the stuff was gorgeous, lots of local specialities and a real treat to visit each day.

BUT I don't think any EU directives on health and hygiene had reached there yet, apart from seeing the bloke in the butcher down the road working on meat with a ciggy in his mouth, the baker across the road also had his dog around!

cirrus18

lisa26 wrote: »

Could anyone possibly translate the recipe from the video and post it please? You tube is a barred site at work :-(

Recipe: No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
1/2 teaspoon dried yeast
1¼ teaspoons salt
Semolina or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 1/2cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, semolina, or wheat bran; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 250 degrees Centigrade. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes until using a probe type thermometer, the centre of the loaf reads 95°C.
and is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

SassyMoneySaver

I would like to try this but do not have a thermometer and have only used a bread maker before. Is there an easy way to tell if its cooked rather than stick a thermometer in it please?

mollythewestie

I have just had our first loaf using this recipe.

It tastes good, has a VERY crunchy crust, but the texture was very "holey" (If thats a word!) It had a similar texture to crumpets IYKWIM.

But best of all, it was incredibly easy and mess free to make. Next time, I will experiment with different ratios of flour - this time I used 100% Plain Flour, but next time will try strong flour instead, maybe mixed with granary bread flour. I used Semolina to dust the tea towel and that worked well to create a crust.

All in all, this was a very good recipe, thanks OP! :beer:

mollythewestie

SassyMoneySaver wrote: »

I would like to try this but do not have a thermometer and have only used a bread maker before. Is there an easy way to tell if its cooked rather than stick a thermometer in it please?

I didn't use a thermometer at all TBH! I cooked @ 230 C (Fan assisted oven) for 30min, with the lid on and 15min with the lid off and it cooked through fine.

SailorSam

It looks tastey but if it takes over 20hrs it would be no good if you were starving.

cirrus18

SassyMoneySaver wrote: »

I would like to try this but do not have a thermometer and have only used a bread maker before. Is there an easy way to tell if its cooked rather than stick a thermometer in it please?

There is no easy way other than tapping on the bottom of the loaf. If you get a hollow sound it is cooked but this is not a very accurate test and these thermometers are so inexpensive it's not even worth talking about.

For £2.49 plus postage you can buy one here: http://www.virtualvillage.co.uk/food-safety-thermometer-with-probe-003920-044.html

Alternatively, look here for one using Google shopping: http://www.google.co.uk/products?q=cooking+thermometer&hl=en