Oh... Jim Lahey... that marvelous baker-man. If I were a poet, I would write him an ode.In the meantime, I will write a blog about him and his fantastic cookbook: My Bread.
If you don't have this book, buy it. Not only does it have step by step instructions and pictures for basic no-knead bread, it is chalk full of recipes for no-knead variations (like Walnut Bread, Whole Wheat Bread, Almond-Apricot Bread), pizzas, focaccias, sandwiches, and stuff to do with stale bread (like Pappa al Pomodoro and Bread Pudding).
Buy it. I baked a basic no-knead bread using his recipe and it came out incredible, because he's incredible.
Now, for some no-knead updates. I have included a few tips on basic no-knead bread from his book, a chart for timing no-knead(!), and his recipe for basic no-knead.
First of all, he recommends that you use bread flour: he argues that it gives your bread a more chewy texture. I tried it this go round, and I am sold. Bread flour from here on out:
Another helpful tip: if you have a Le Creuset Dutch oven, the nob is only guaranteed to 375 degrees in the oven. So, Lahey recommends that you simply unscrew the now with a butter knife or screw-driver and plug it up with foil. Brilliant.
Wait.. what's that? That isn't an orange Dutch oven, you say. That's right folks, welcome to the Bicoastal Chef's fold my new red 3 1/2 quart Dutch oven.:
Part of the reason I got this Dutch oven is because Bittman recommends that you use a smaller pot if you want a rounder, more boule like bread. And that sounded exactly like what I wanted. Larger pots yield a flatter kind of bread, which is delicious, but, you know, flat.
Next, I would like to share with you a chart. Yes, I just said 'a chart'. While making no-knead is a cinch, calculating the timing of it can be, well, challenging for a philosophy graduate student. So, I made a chart (seriously).
Start_________________ 8 pm / 9 pm / 10pm
End of 18-hour rise______ 2 pm / 3 pm / 4 pm
End of 2-hour rise_______ 4 pm / 5 pm / 6 pm
After baking 45 minutes___ 4:45 / 5:45 / 6:45
End of 1-hour cool_______ 5:45 / 6:45 / 7:45
(if you are using the Bittman recipe, add an extra 15 minutes to the 2-hour rise stage)
Jim Lahey's No-Knead Bread (from My Bread: The Revolutionary No-Work, No-Knead Method)
3 cups (400 grams) bread flour
1 1/2 tsp (8 grams) table salt
1/4 tsp (1 gram) instant or other active dry yeast
1 1/3 cups (300 grams) cool (55 to 65 degrees) water
wheat bran, cornmeal, or additional flour for dusting
In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Make sure it's really sticky to the touch; if it's not, mix in another tablespoon or two of water. Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature (about 72 degrees), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and (my preference) up to 18 hours. This slow wise- fermentation- is the key to flavor.
When the first fermentation is complete, generously dust a work surface (a wooden or plastic cutting board is fine) with flour. Use a bowl scraper or rubber spatula to scrape the dough onto the board in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky- do not add more flour. Use lightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.**
Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands or a bowl scraper or wooden spatula to gently lift the dough onto the towel, so it is seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about 1/4 inch deep, it should hold the impression. If it doesn't, let it rise for another 15 minutes.
Half an hour before the end of the second rise, preheat the oven to 475 degrees, with a rack in the lower third position***, and place a covered 4 1/2- to 5 1/2-quart heavy pot in the center of the rack****.
Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly but gently invert it into the pot, seam side up. (Use caution- the pot will be very hot). Cover the pot and bake for 30 minutes.
Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don't slice or tear into it until it has cooled, which usually takes at least an hour.
*Lahey calls for bread flour and it is worth it.
**Bittman has you let the dough rise for 15 minutes before you shape it into a ball
***This is different from Bittman's recipe
****I used a 3 1/2 quart pot and I ended up with a round, boule like bread.