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Monday, October 13, 2008

No Knead Bread

This is the easiest and best tasting bread I have ever made at home! I have included the recipe and a link to the video of Mark Bittman, the NY Times food writer also known as "The Minimalist" who truly believes that less is more, taking you through the steps. This bread reminds me of the artisan breads found in Europe. It is a moist and chewy loaf with lots of holes through out.

As it was baking my kitchen with filled with a nutty smell and it actually crackled as I removed it from the oven. I have tried for years to duplicate this kind of bread in my own kitchen.
No Knead Bread Video

You will need a deep cast iron pot with a lid or a pyrex casserole with a deep lid (a cast iron dutch oven works perfect)
3 cups of any combo of flour
1 1/4 teaspoon sea salt
1/4 teaspoon instant yeast (yes, that is all the yeast you need)
1 1/2 -2 cups water

Mix dry ingredients together including the yeast
add water and mix to from a dough (no kneading!)
Cover and let it sit over night (atleast 12 hours and up to 18 or even more!)

The next day:
Heat oven to 500
Place a cast iron or pyrex pan in oven and allow it to heat it up with the oven

Place some flour on a piece of parchment, a peel, or a cloth and dump the dough on to it and form a round shape by tucking the dough under

Sprinkle some more flour on top and allow this to rise while the pan is heating up

Open the oven door and flop the dough off of the parchment or cloth in to the pan and place a lid on top (do not worry if it is misshapen)

Bake for 30 minutes and then lower oven to 420, remove lid and bake for 20-30 minutes

Allow to cool on rack for 2 hours (good luck with that!)
This bread is tough to cut so use a very sharp bread knife

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