I have a question about the recipe below. I prefer to use a pan & not the
stone. Is the broiler pan still needed if using a pan. How long do I bake
it? 30 minutes? Thanks.
Wendy
Here's a variation on the original no-knead bread
recipe from Mark Bitman which is so delicious, so
easy, so exciting to make! I have not tried this
yet, but I'm eager to. If anyone does, let us know how it comes out!
Happy baking!
Penny
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Subject: [Clipping-Cooking] Soon the Bread Will Be Making Itself
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Soon the Bread Will Be Making Itself
By NICK FOX
Published: November 21, 2007 in the New York Times
I THOUGHT the Dining section published the
easiest bread recipe possible last year when
Mark Bittman wrote about the no-knead approach
of Jim Lahey, owner of Sullivan Street Bakery.
The response to Mr. Bittman's article was so
fervid you would have thought he'd revealed a
foolproof way to pick winning lottery numbers.
It was a sign of how desperately people want to
bake at home, and how painfully aware they are of their limitations.
The method he wrote about, though, looks like
molecular gastronomy next to the one developed
by Jeff Hertzberg, a physician from Minneapolis.
His technique is more or less as streamlined as
this: Mix flour, salt, yeast and water. Let it
sit a bit, refrigerate it, take some out and let it rise, then bake it.
The crusty, full-flavored loaf that results may
be the world's easiest yeast bread.
Dr. Hertzberg elaborates on his recipe in the
recently released book "Artisan Bread in Five
Minutes a Day" (Thomas Dunne Books), written
with Zoë François, a pastry chef from Minneapolis.
The key to both of these no-knead methods is a
lot of liquid: maybe 30 to 50 percent more than
recipes that require kneading. The extra water
dilutes the gluten, the protein that creates the
latticework for any dough, which makes it easier
for the bubbles in the dough to inflate.
But Mr. Lahey's recipe, which calls for a minute
amount of yeast, requires fermentation for as
long as 18 hours or more. It also results in a
very loose dough that can be difficult to handle
and must be baked in a pot to hold its shape.
With standard levels of yeast, Dr. Hertzberg's
dough rises more quickly and forms easily into a
loaf that can be baked in a pan or on a hot stone.
You can refrigerate a four-loaf batch of dough,
or even an eight-loaf batch, for as long as two
weeks, cut off a piece when you want to bake it,
and it's ready to eat in about two hours.
The active working time for the recipe - not
counting the hours spent waiting for the dough
to rest, rise or bake - divided by the four
loaves gives you the five minutes in the book's
title. Or so say the authors. Suffice it to say
it's easy and lets you have fresh bread for
turkey sandwiches, or a pizza on the spur of the moment.
Refrigerating bread dough is not a new idea.
Neither is wet, no-knead bread. Dr. Hertzberg
has just put it all together in an unusually
easy, reliable way. The book's master recipe, a
bite-size version of which is presented here,
makes a simple crusty boule. But the book
includes a number of other recipes, including a
whole-wheat sandwich loaf as tender as any I've
bought, several doughs that made great pizza and a rich, delicate brioche
loaf.
Dr. Hertzberg developed his technique by trial and error.
"It was kind of a laziness in some sense," he
said in an interview. "I was baking bread to
blow off steam and I tried to omit steps."
That's a good thing for the average cook. With
the hands of a practiced baker, kneading, long
rises, multiple rises and sourdough starters
produce complex breads of great variety. For
most people they produce frustration. That, Dr.
Hertzberg said, keeps many people from baking bread.
"Don't introduce this element of mysteriousness
that makes it difficult for people," he said.
Simple Crusty Bread
Adapted from "Artisan Bread in Five Minutes a
Day," by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007)
Time: About 45 minutes plus about 3 hours' resting and rising
1 1/2 tablespoons yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unbleached, all-purpose flour, more for dusting dough
Cornmeal.
1. In a large bowl or plastic container, mix
yeast and salt into 3 cups lukewarm water (about
100 degrees). Stir in flour, mixing until there
are no dry patches. Dough will be quite loose.
Cover, but not with an airtight lid. Let dough
rise at room temperature 2 hours (or up to 5 hours).
2. Bake at this point or refrigerate, covered,
for as long as two weeks. When ready to bake,
sprinkle a little flour on dough and cut off a
grapefruit-size piece with serrated knife. Turn
dough in hands to lightly stretch surface,
creating a rounded top and a lumpy bottom. Put
dough on pizza peel sprinkled with cornmeal; let
rest 40 minutes. Repeat with remaining dough or refrigerate it.
3. Place broiler pan on bottom of oven. Place
baking stone on middle rack and turn oven to 450
degrees; heat stone at that temperature for 20 minutes.
4. Dust dough with flour, slash top with
serrated or very sharp knife three times. Slide
onto stone. Pour one cup hot water into broiler
pan and shut oven quickly to trap steam. Bake
until well browned, about 30 minutes. Cool completely.
Yield: 4 loaves.
Variation: If not using stone, stretch rounded
dough into oval and place in a greased, nonstick
loaf pan. Let rest 40 minutes if fresh, an extra
hour if refrigerated. Heat oven to 450 degrees
for 5 minutes. Place pan on middle rack.
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