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No-Knead Bread

post #1 of 6
Thread Starter 

I thought it was time to give Jim Lahey's(Sullivan Street Bakery) revolutionary no-knead bread recipe a go.

The recipe has taken the foodie world by storm, and has prompted a new wave of bourgeois crime: stealing knobs off of Le Creuset lids. The bread is baked in a dutch oven or Creuset at high temp - the knobs don't make it that high. An important piece of info missing from Lahey's recipe. Well, I had to give it a shot. I was pleasantly surprised. Nice crumb (see pic below), not enough flavour development, could use more salt. (I substituted 2 tsp salt for 1 1/4 tsp table salt) I never bake; I thought this looked pretty good for a non-baker, dontcha think?

Anyone else experimented with this?
post #2 of 6
That looks really tasty! I tried this recipe a couple of months ago and it didn;t work for me. The proportions ive resulted in a way too wet "dough". maybe I'll have to give it another shot, based on your results.
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
post #3 of 6
Thread Starter 
Kyle, the dough is supposed to be quite wet. I don't know if Calabrese dough is this wet but the result is similar. I actually screwed up abit: the recipe calls for 1/4 tsp of instant yeast. I was rummaging through my pantry and found some almost-expired fast-acting, and debated whether it was a good idea to use it or some traditional dry yeast. In my conundrum I forgot the proportions and dumped the entire packet in. Didn't seem to have had an adverse effect.

I also had to add a bit more water than the recipe called for. I'm finding that the AP no-bleach flour (5 Roses) I use seems to mess up most of my recipes, and I always have to add more liquid. I know this doesn't make any sense... Or does it?
post #4 of 6
The January-February 2008 issue of Cook's Illustrated had an article and recipe for No-Knead Bread 2.0. they replaced some of the water with a little white vinegar and lager and tweaked the times a bit. Their recipe makes a very good bread, with more flavor than the original.

But I think the beauty of the original is the small number of ingredients and the minimal amount of work to produce a very good bread.

I switch between them when I feel like baking some bread, picking the recipe depending on the amount of work I am prepared to do.
post #5 of 6
Here's a video link someone posted here a while back:

YouTube - Making No-Knead Bread
post #6 of 6
Thread Starter 
My newest attempt. Made this one this afternoon; replaced about 1/3 cup of flour with 1/2 c steel cut oatmeal. Used flour and old fashioned rolled oats on the otside. A touch more yeast and salt, a pinch of sugar.

Awesome! Love the flavour. Will be great toasted tomorrow...
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