Upon finishing our mission, we returned to a small town in the West. No more plentiful bakeries and missing my New York resource, I thought back to 2006 when Mark Bittman of the NY Times started a frenzy in the baking world. He published Jim Lahey's, No-Knead Bread recipe. Lahey, worked as a baker at Manhattan's Sullivan Street Bakery. I found the recipe again and went to work, hoping for big city results. What a snap! It's so easy and I've been so pleased. Jim's inventive method allows time to do all the work while you rest!
Here's what you do: take 3 cups of flour, 1 1/2 tsp. salt, 1/4 tsp. yeast, 1 1/2 cups of warm water and mix it with a spatula to make a very wet dough. Cover with plastic wrap and let rise overnight. Next a.m., fold dough in thirds and place seam side down on a well-floured clean towel and let rise again for about 2 hours. Heat a 5 quart or larger heat-safe pot in a 450F oven for 30 minutes. Carefully dump the dough in seam-side up and bake covered for 30 minutes. Uncover and bake another 15-20 minutes so bread can brown and get crusty. That's it! This makes one loaf.
Another way of making a great No-Knead Bread, has become my favorite. It's for all of you, like me, who haven't planned for an overnight rising. In two hours your dough is ready to make 2 large loaves or up to 12 beautiful sandwich style rolls. Here's a run through:
Your dough should have doubled in size. Remove the pot from the oven. Holding the towel, dump the wobbly dough into the hot pot. It doesn't matter which way it lands. Gently shake to even the dough out. Cover and bake at 450 for 30 minutes. Uncover and bake for another 15-20 minutes or until the crust is beautifully golden.