No-Knead Bread Success
After spending this cold and blustery weekend in a warm kitchen, I’ve finally gotten a kind of rhythm down for making no-knead bread.
My first attempt fell flat. Well, not quite. The dough was a little too wet, so when I set the finished loaf aside to let it rise, it rose outward instead of “up.” I baked it anyway, thinking it might puff up some more, but it was still pretty flat. So I took it out a little early, sprinkled some grated cheese and Italian herbs on top, put it back in for a few minutes, and pronounced it focaccia bread! It was delicious dipped in extra virgin olive oil and some cracked pepper.
The second loaf was a success, and gives me courage to keep going. This one was baked in my covered cast iron dutch oven, using that to capture the steam from the dough, rather than humidifying the whole oven. Those are slices of the focaccia bread in the background.
And here are slices of the big loaf, showing those nice big holes.
A third batch of dough has now been rising at a very cool room temperature for about 16 hours. This one looks more like the dough in the now-famous videos from Sullivan Street Bakery in New York. Looking at their website I can now see that I want Santa to bring me Jim Lahey’s new book My Bread.
For detailed instructions, this is the best video I’ve found to date:
If I get really brave, I’ll be making two baguettes next.