The New York Times - A New way to make bread?

[saucisson]

yes, best crust ever (not on the tin loaf one though),

next photo in few minutes

Dave

[saucisson]

This one really works for me, nice crust, nice flavour, nice texture, bread not crumpet. 45 seconds preparation time:



Cut:



Closeup:





400ml water
400ml cheap self raising flour (yes, equal quantities )
1/4 teaspoon dried yeast.
1 1/2 teaspoons salt.

Let the yeast rehydrate in the water, add flour and salt and mix as briefly as possible with a spoon. Incubate 24hrs under cling film. Pour into a preheated cast iron pan at 240 C, cook with lid on for 30 mins then 8 with lid off.

I'll make a bigger one tomorrow.

dave

[porker]

Here is my second attempt, I'm very pleased as this is my best brown loaf todate...it's not perfect, but with the aid of the folks on here I know I'll get there! We had some of this for breakfast with a nice cup of green tea, it made a lovely change.

http://i102.photobucket.com/albums/m82/ ... wnLoaf.jpg

Thanks, I appreciate the effort.

[aris]

Oddley,

What do you mean by a 'good' crust? Bakeries have a valve which they open to let water (which turns to steam) into their ovens. You can do something similar by brushing water onto your bread half-way through the baking process.

The NYT method is emulating the steam by putting a lid on while cooking.

[saucisson]

Yes, that's what I'm getting by having a lid on that I never got before.

dave

[Paul Kribs]

I just open the oven door a couple of times during the first 5 minutes and give a couple of 'mists' of water with an atomiser.. does the job OK.

Regards, Paul Kribs

[Oddley]

To those that are saying they have a good crust at the moment, all I have to say is, try this method with your usual bread. I have had a good crust on my bread, but this is better. If you don't try it, you will never know.

The good thing about this forum is everybody is willing to try, then give an honest opinion.

[saucisson]

and my honest opinion is,

it still tastes a bit like crumpet....

It's an intereseting bread, great with cheese, but not a staple bread, yet...


Dave

[Oddley]

Dave so you got the delayed taste as the bread got slightly older... I had that as well...

I was talking about the crust only, and to get it, cook your usual bread in a closed container.

[aris]

I made some - didn't rise as much as the ones I've seen on this here - I think my yeast was maybe a bit old. The wife and kids liked it - I just though it was a bit bland.

I think this bread would benefit greatly from a sourdough starter - i'm going to try and make one - unless anyone here has a starter they can pass on to me?

[saucisson]

I made one with double the quantity, with a secondary kneading and got, a double sized loaf

I'm going to try my ordinary recipe with the hot pan approach as Oddley suggested.

Dave

[Michelle]

Recipe: No-Knead Bread New York Times

November 8, 2006
Recipe: No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1� hours plus 14 to 20 hours� rising

3 cups all-purpose or bread flour, more for dusting
� teaspoon instant yeast
1� teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1�-pound loaf.



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[Michelle]

Hello fellow members! I tried this recipe out today and I was pleasantly suprised! It doesnt resemble in any way your average white loaf of bread first off and has a slight spongy texture but it is very good tasting!The crust was especially nice in flavor and good and crunchy! I used cornmeal to stop it from sticking,you can see yellow cornmeal in the middle of my loaf from when I folded the edges in.I baked it in an old (70's) yellow pyrex dish which was the perfect size,any smaller I would have had some trouble on my hands!My family wants me to make another loaf tomorrow!

photo of dough when I took the lid off this morning



Photo of dough proofing under plastic wrap


Photos of baked loaf

[Patricia Thornton]

That certainly looks good enough to eat!

[Michelle]

Thank you Patty All thats left is the 3 slices on the left! lol We enjoyed it greatly,thank you for getting the ball rolling!