Thursday, July 1, 2010

No-Work, No-Knead Bread


I bought a new bread book--Jim Lahey's My Bread: The Revolutionary No-Work, No-Knead Method. This necessitated buying a new pan too--a 5 1/2 quart Le Creuset. Clever, huh? The actual making of the dough took all of 5 minutes including weighing the ingredients, and then, as instructed, it sits out for 12-18 hours. Because I made it at noon on Tuesday, I knew that I wouldn't want to be baking it at midnight, so I refrigerated it until the next morning. Then I took it out and left it out all day. Last night, I started it on its second rise at about 7 pm so that I could bake it at 9 pm, late enough that I could open up the kitchen and let all the heat out overnight.

The bread was out of the oven at 10:15 and gorgeous! But you shouldn't cut into hot bread--it just ruins it. Luckily I was having trouble sleeping, so at 11:15 I got up and had a couple slices. Divine! And then more for breakfast. The outside is crusty and crunchy, but not too thick like some artisan breads are.

This first loaf was all white flour, all purpose King Arthur flour. Next time I will make one with 25% whole wheat, which the author says is just the right amount. I would love to do 100% whole wheat and see how it turns out. Maybe with whole wheat pastry flour it won't end up like a door stop.

1 comment:

  1. This sounds a little like what I used to make called Cuban bread although it never sat around that long.

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