Jim Lahey's No Knead Bread

Jei70

I made one a few weeks ago, and it was great! And I've never baked a good loaf of bread before (tried a couple of times, but I seem to be kneading-challenged).

AussieLass

moanymoany wrote: »

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.

We don't get cornmeal here ( I don't think) I've never seen it. What would you suggest I use instead of it? We do have polenta but I don't think that's fine enough.

ceridwen

thriftmonster wrote: »

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

Re the piles of paper in the kitchen - one idea for any recipes one wishes to keep is to write them on card index cards and store in card index box. One can instantly add to or delete from ones collection as required that way.

These days I am such an experimenter with recipes and get fed up quickly with most of them that I am tending to write them on A4 paper and place them in an A4 folder for doing/deleting as required.

thriftmonster

Update - it has hardly risen overnight at all. However, our kitchen at night hardly meets the 70 degree requirement!! I have put it inthe oven with the pilot light on and will give it a few hours. If I need the oven it can go in the grill compartment above which gets nice and warm when the oven is on.

Is this a bread used to California temperatures? If so, it's going to get a shock in Belfast!

ceridwen

Thriftmonster - you could be right.:rotfl: :rotfl: about the temperatures.

Keep us posted.

Thinks ...... airing cupboard maybe? Also I did read somewhere (in a different context - ie talking about kefir) about keeping it on top of the fridge near the coils (as they are deemed warmer). Personally - I would be thinking airing cupboard.

kunekune

I used to make a loaf that you mixed and then put in the oven without leaving it to rise at all. There is a version of it in Nigella Express but I will try to find it for you. It was dead easy and made a scrummy wholemeal bread.

Another one is this one:

http://www.tamariskfarm.com/farm/recipes/grant.htm

JoeyEmma

AussieLass wrote: »

We don't get cornmeal here ( I don't think) I've never seen it. What would you suggest I use instead of it? We do have polenta but I don't think that's fine enough.

I get fine cornmeal in Indian supermarkets or the Indian section of Asda (not the Sharwood's style Indian, but the actual Indian section, if that makes sense). Its made by Natco and is dirt cheap. It actually says that it can be used for polenta on the packet.

shammyjack

I have been making this type of bread for over a year. Instead of using cornmeal or polenta for dusting try using oatmeal or porridge oats, I use them liberally, they make handling the dough much easier and give a nice texture and appearance .


shammy

Seakay

AussieLass wrote: »

We don't get cornmeal here ( I don't think) I've never seen it. What would you suggest I use instead of it? We do have polenta but I don't think that's fine enough.

Polenta is the same thing, and you should be able to get it in both coarse and fine versions.
I had a read of this
http://www.theage.com.au/articles/2004/08/30/1093717916495.html
and I think that instant polenta would b a finer grind?

ceridwen

kunekune wrote: »

I used to make a loaf that you mixed and then put in the oven without leaving it to rise at all. There is a version of it in Nigella Express but I will try to find it for you. It was dead easy and made a scrummy wholemeal bread.

Another one is this one:

http://www.tamariskfarm.com/farm/recipes/grant.htm

Hmmmm... Grant Loaf - heard of that one - worth a try. Not many calories in that one. How hot do you think they mean by "very hot" in Celsius?