Let’s start our new one-day no knead bread shall we?
Lot’s of you love the two day no knead bread recipe that Mark Bittman and of NY Times shared nearly two years ago. Based on the recipe from Jim Lahey of the Sullivan Street bakery, it was the bread that made many of you jump for joy and toss your bread maker. (You have tossed your bread maker right?)
I did a step by step of that recipe here:
and
Now let’s try the latest version…real bread in one day! Whooo hoo!
Gather up your ingredients…Mis En Place people!
You’ll need:
3 cups bread flour, organic is best
1 packet of instant yeast
1-1/2 teaspoon of salt
1-1/2 cups water
Place the dry ingredients in a large bowl or 8-cup measuring cup like I do. Now give them a stir to combine them well.
Add your water and stir with a silicone spatula (or whichever spatula you prefer). Don’t over mix here, just combine all the dry and the wet until you get a shaggy mix
Now cover it up with some plastic wrap to trap the heat of the dough and let it rise in a warm place for 4 hours…sleepy tight little dough…see you in four hours!
Come back at 3pm and we’ll finish the bread….see you then!
. . .
We’re back!!!!!!!!
You’re going to need some oil now. Go ahead and pour a bit onto your work surface and spread it around. Now dump your dough out onto this surface. Your dough should be doubled in size before you dump it.
Now fold it over onto itself a couple of times…just to give it some shape and to de-gas it a bit
Now, cover it with plastic wrap and let it rest for 30 minutes. Do yourself a huge favor and rub the plastic with a bit of oil first to keep it from sticking all over the dough. You’ll want to pre-heat your oven to 450 degree right now and place whatever you are going to be using to bake in into the oven while it heats. I’ll be using a 5 quart covered cast iron dutch oven. Sleep again little loaf…we will see you soon…
come on back in 30 minutes ok?
Are you back?!?!? Good!
Grab your pot or baking dish from your oven (use mitts please), and gently uncover your dough and rub a bit of oil on your hands. Slide your hands under your dough and place it carefully into your hot baker. Give it a little shake to fill the pot. I’m using a 5quart dutch oven and it fills it perfectly.
Cover your dough and place it in the oven. Set your timer for 30 minutes and come on back then!
Ok…it’s 3:32pm and I just uncovered. The camera batteries died so no pic…sorry! I’ll catch up with you on the next round. Now, pop the pot back in the oven and set your timer for 22 minutes. I’ll see back here at 4pm.
It’s 4:03pm…are you ready to peek at your bread?!?!?!?
Nice golden crust color, and it seems crispy and crackly…so far so good.
pop it out and place it on a rack to cool.
It looks good! Just like the two day, and with a lovely crust texture too…we’ll check taste when it cools. Check back in about another 30 minutes. We’ll take a look at crust and crumb then.
Ok…the verdict is…it’s a keeper. I think it is a tiny touch bland, but I am also STILL wallowing in the flu so my tastebuds are shot. My daughter says she thinks it’s spot on. It doesn’t have that lovely soft tang you get from a long slow rise, but it still beats that insipid bread machine stuff by a mile.
Tomorrow the Whole Wheat version!
Have a great Monday and do something delicious! (like make this great bread!)
Tags: baking, binghamton, bread, broome county, Southern Tier
October 6th, 2008 at 10:36 pm
That’s one gorgeous loaf of bread!
October 7th, 2008 at 4:17 am
Must try!!! I love the two day version so we’ll compare. Thanks for posting.
October 7th, 2008 at 9:22 am
Wonderful step by step! I see you are from my part of the country
October 7th, 2008 at 1:07 pm
Sharon, It was really tasty. I still prefer the sourdough flavor from the long cool rise but this is a great backup for busy days
Darla, you’re welcome. I am going to do a side by side this weekend for the family too
Maryann-another NY’er! I’m up north a bit in between Binghamton and Syracuse (or as I like to say, lost between Ithaca and Maine). It was a bone chilling 25 here this am! eeeks!
October 7th, 2008 at 3:03 pm
Okay, I’m trying the bread. I’m already nervous thanks to some past bad experiences with bread making. If this works out you will have earned a super-hero cape.
October 7th, 2008 at 8:48 pm
This looks really good.
I only use whole grains and have whole wheat bread flour. I’m looking forward to seeing your results with the whole wheat.
Do you have a recommendation for another kind of pan? I don’t have one of those cool pots, only an iron frying pan.
October 7th, 2008 at 8:58 pm
I was planning on making the whole wheat version today, but the flu seems to have doubled back and womped me again. We’ll try again tomorrow!
Kristine, this is so easy. It is an excellent confidence booster so give it a try.
Let me know how it comes out ok?
October 7th, 2008 at 9:03 pm
Topiary Lady, I was typing as you posted your comment. Come on back tomorrow for the verdict on the whole wheat.
For a pan…when I did the two day bread my favorite pan crashed to the floor just as I was getting ready to put the bread in. I subbed a low clay baking dish and a domed lid from a wok pan and it came out fine. I’ve made it in plain old 5 quart stock pots too. a heavy cast iron frying pan should be fine as long as you can get a fairly tall lid on it. OR….
Maybe put a dome of double thickness foil over the pan? I bet it would work just fine. Let me know how you make out!
October 8th, 2008 at 9:08 am
If you watch the video for making the fast version of the bread on the NY Times, you’ll see that the recipe has changed with, among other things, the addition of vinegar. This version doesn’t appear to be in print though.
October 8th, 2008 at 1:12 pm
Roanne the version in the video is Jim Lahey’s thoughts on improving Mark Bittman’s version (boy, that was a mouthful!)
We will be doing that version today
October 8th, 2008 at 1:24 pm
Something to mention about my experiment is that I do use warm water rather than cool. If you notice my bread, there is a very distinctive crack int he crust like Jim Lahey mentions. I also get a much higher rise in the loaf. I didn’t use HOT water by any means, but water just warmer than baby bottle warm, right out of the tap.
Another thing to mention, which I neglected int his post but was brought up in the two day version when I blogged it, is the use of GOOD yeast. If you have yeast sitting in your cupboard and you place a very recent date on when you opened it…go to the store and buy yourself a new package.
After you open your yeast, put it in a air-tight container and keep it in the fridge. It will last for months. I buy mine in the two pound packages and store it this way and I never have a problem with yeast. I take out what I need and place it in a little bowl or paper cup and let it warm up a little while I gather the rest of my ingredients.
November 3rd, 2008 at 5:10 pm
So I’ve now made the bread four or five times and absolutely love it. I also made the original no-knead bread, but my family prefers this version. I do too actually, seems the crust is much nicer on the quicker version.
You have officially earned your super-hero cape.
Keep up the great posts!
November 4th, 2008 at 12:47 pm
How exciting! I have been telling my family for years that I needed one!
I’m so glad this has worked out for you and your family!
November 17th, 2008 at 3:01 am
[...] super simple, 5 HOUR version of the two day no-knead bread. Cue singing angels [...]
December 29th, 2008 at 10:55 pm
Is it really necessary after 5 hours of rising in the pot to let it rise another 30 min. under the plastic wrap? Does that actually add anything to the process?
Thanks – great recipe!