Jim Lahey's No Knead Bread

ceridwen

Apparently its a genuine artisan type bread thats taking America by storm. Will be giving it a go - though my own bread recipe is foolproof and WAY better than shop bread - am always looking for ways to do things easier.

http://drew.vox.com/library/posts/tags/jim+lahey/

also

http://wednesdaychef.typepad.com/the_wednesday_chef/2006/11/jim_laheys_nokn.html

Anyone tried it yet? Any comments?

Penelope_Penguin

It looks like a recipe for ciabatta. The method is pretty similar, too. I make it, and it's easy and delicious, though you have to remember to start it the night before.

My recipe is a bit like this one - 00 flour gives the best results, but I use strong bread flour and that's great, too.

Give it a go, and let us know what you think.

Penny. x

ceridwen

Ta. Whats OO flour - and where is it on sale? and does it come in a wholemeal variety?

Penelope_Penguin

ceridwen wrote: »

Ta. Whats OO flour - and where is it on sale? and does it come in a wholemeal variety?

It's Italian flour - it's what's in pasta. It's very fine, so makes a superior bread, but is far more expensive that strong bread flour.

I use Dove Farm's, easily available, including from Sainsbury and Tesco.

I suppose it will be available in wholemeal, but I've never seen it.

Penny. x

[Deleted User]

you don`t have to knead any bread but you do need to allow a lot more time. Just have the dough on the wet side and stretch and fold with the fingertips every hour. I sprinkle some flour in between the layers and it is best to use oily fingers to handle the dough.

You can even leave bread dough in the fridge overnight or for a few hours if you need to bake at a certain time

00 flour is great for livening up sourdough starter. The microbes love it but I only use it now and then if the starter looks a bit sleepy as it can get make the microbes too lively and the dough can then collapse

I do the last proving on a piece of baking parchment and I drop the whole lot into a covered casserole dish, which I have pre-heated

I have a thick baking stone permanently in my oven and I put the casserole on top of that and heat at 250+ to start and then for 20 min after I plop the dough in and put the lid on top. Then I remove lid and bake at 220 for 25 min or so

Its all about getting the initial whoosh as the water turns to steam and pushes the dough up. The casserole dish is like an old fashioned bread oven and keeps the steam in there

I have a very cold, stored leaven awakening today at room temp and will feed it for baking in 2 days. I`ll be doing a rustic wholemeal this time with hm ground malted grains. Something like pain poilane and I`ll be doing the stretching, no knead way

ceridwen

Hi Kittie

Visions of "microbes" dancing around ..... party!!!:beer: :rotfl:

"Baking stone" ....hmmmmm..... next question.. whats that please? I do have a pizza baking tray as I call it - ie a round baking tray with holes in the bottom, apparently it helps keep the base of pizzas crisp when one bakes them....dont suppose thats anything like a baking stone is it?

moanymoany

http://allrecipes.com/Recipe/English-Muffin-Bread/Detail.aspx


This is another no knead bread from allrecipes. I've made it three times now and DH prefers it to my usual kneaded bread. I use wholemeal flour and I use the cup measurements as I've founf them easier than the weighing alternative. The quantity makes two loaves.

thriftmonster

Have scribbled down the recipe - another scrap of paper to add to the pile in the kitchen and will be having a go. Thanks Ceridwen

Seakay

ceridwen wrote: »

Hi Kittie

Visions of "microbes" dancing around ..... party!!!:beer: :rotfl:

"Baking stone" ....hmmmmm..... next question.. whats that please? I do have a pizza baking tray as I call it - ie a round baking tray with holes in the bottom, apparently it helps keep the base of pizzas crisp when one bakes them....dont suppose thats anything like a baking stone is it?

I think that the baking stone is more like this:
http://www.topcookware.co.uk/browse_products.asp?category=65

ceridwen

Hi Thriftmonster

Well - if you get there before me - do let us know how it goes!

thriftmonster

Well, it's in the kitchen on the first rise so we'll see - I'm a bit concerned that it might not be sticky enough. Will report back tomorrow