I have never posted a recipe for this Bread before because well
I felt the blogosphere was inundated with them
I have been asked for the recipe so many times
and I always add my additional changes
meaning I then have to write out the instructions
That I am finally succumbing and posting the recipe and method.
If you have never heard of Jim Lahey's No Knead Bread.........
WHERE HAVE YOU BEEN?
and if you have never made it
and if you have never made it
then I cannot urge you enough to get out a bag of flour and get baking.
This is so so simple and I tell you it changed my life!!
Strong words, you say
Well after living in New York for 10 years I moved myself and family to a small village
in the middle of Ireland.
Being a lover of food and cooking I romanticised about
growing vegetables, baking scones, making jams and chutneys
....... and well, really all those dreams came true....
What I had not anticipated was that there were things I would miss
That recipe calling for a pinch of Zatar...... hmmmm
a dash of Sumac........
a fresh baked flaky croissant and of course that Artisan bread that is
served in every one of my favourite NY eateries
slightly sour with a thick chewy crust........
Well, when I first read about this bread in US Vogue at 11pm at night
I upped out of my bed ran downstairs in my barefeet and nightie and got cracking
The next day, as I said ...... it changed my life.
Suddenly I felt like we had a little bit of NY here in my kitchen
Friends visited and I baked this bread
and wallowed in their oohs and aahs
"You really made this?"
This Bread gave me more confidence in the kitchen
It encouraged me to venture into yeast territory
A strange and foreign terrain that I had never before explored with success.
(and just to add I still have a temperamental relationship with)
So, if you have never tried baking bread
if you are scared of yeast
if you love bread
if you live in a rural area where it is hard to source a good artisan loaf
....... then this is the bread for you
NOTES: you will be cooking this bread 18 hours after you start
so decide when you want to eat it and count backwards
you will need a cast iron crock pot with a lid
like a le creuset
you want a 6-8 qt pot
3 cups (430 grms ) flour (you can use bread flour but it is not essential)
1 1/2 cups (345 grams) warm water
1/2 tspn dried yeast
1 1/4 tspn salt
Add water to flour, yeast and salt
mix together to form a wet dough
cover with cling film
leave at room temperature for 16-20 hours
an hour before you are ready to bake turn your oven on full
which is usually somewhere around 500f or 250c
Place bottom of crock pot in oven to heat up
after 45 mins to an hour carefully remove your pot
throw in the dough
sprinkle with a little flour
place lid on
put in oven and bake covered for 30-40 mins
remove bread from pot and place in oven to bake for a further 10 - 15 mins
you will need to play around with your own oven a bit to figure out what works best
but this should be a good guideline for most
remove from oven and allow to cool completely before cutting
Best eaten on day it is baked
except if you are toasting
it will keep as toasting bread for up to a week
*I have adapted the method from the Jim Lahey way as I found it didn't really make a difference if you took the dough out and folded or didn't
This way is much simpler but if you wish to try the original then you can find it HERE