Original recipe from The New York Times:
Recipe: No-Knead Bread Published: November 8, 2006 on The New York Times
recipe ideas and cooking methods reference from FoodNetwork :
Michael Smith's No Knead Bread
First attempt.
Ingredients:
All Purpose Flour 3 Cups
Quick Rise Yeast 1/4 teaspoons
Salt 1 & 1/4 teaspoons
Water 1 & 5/8 Cups
Mix all dry ingredients in a big mixing bowl.
Slowly add water into the mix, stir with a chopstick or spoon, until everything turns into a very wet dough.
Cover with plastic wrap, sealing the whole bowl.
Place it somewhere that it won't get disturbed, let the dough sit for 18 hours.
(Get the mix ready at 10pm at night, you can continue to next step at 4pm on the next day.)
After 18 hours, punch or press the dough to release the gas inside.
Scrape the dough that is sticking to the bowl and slide it into a mould of some kind.
If you have a mould for the standard loaf, that would be great. If not, any rectangular mould would do. (like the Pyrex meatloaf baking dish I used in this case.)
Cover it lightly with plastic wrap, let it rise again for approximately 3 hours.
Preheat your oven to 425 Fahrenheit (or 220 Celsius).
Wait until your oven gets up to temperature, remove the plastic wrap on top of the dough, set the dough (which is in the mould) into the middle rack in the oven.
Bake it for 45 minutes.
After 45 minutes remove it from oven.
What I did was let it rest in the mould until it cools to the touch, and then un-mould it and place it on a cooling rack to cool down completely.
This is the link to the photo album at Flickr for the first attempt at
No Knead Bread
The bread seems to have a lot of air hole inside.
The crust is pretty hard, like a European style bread, you know, those tasty crusty bread.
My second attempt.
Ingredients are little bit different this time:
All Purpose Flour 3 Cups
Quick Rise Yeast 1/4 teaspoons
Salt 1 teaspoon
Water 1 & 3/8 Cups
Homogenized Milk 1/4 Cups (milk @ 3.25% fat)
(basically just replace some water with milk)
A little different on the methods too.
After the first 18 hours, don't remove the dough from the bowl, just punch-out the air and let it continue to rise in the bowl for 3 hours.
Once it's finished, transfer the dough into the mould, and bake it in a 425 Fahrenheit (or 220 Celsius) oven for 45 minutes.
The crust this time is a bit crunchy and the bread inside doesn't have that much air holes.
May be it's the milk? The crust had a slightly bitter taste, like it's some burnt milk. But it also taste like some roasted malty drink. Hmmm, still room for improvement.
Third time's the charm?
Ingredients were changed again:
All Purpose Flour 3 Cups
Quick Rise Yeast 1/4 teaspoons
Salt 1 teaspoon
Sugar 1/4 teaspoons
Water 1 & 3/8 Cups
Homogenized Milk 1/4 Cups (milk @ 3.25% fat)
Changes in methods as follow:
Dissolve the salt and sugar in half cups of hot water.
Once it's mixed, cool down the mixture with cold water and cold milk, until it's just slightly warm.
Then mix the flour and yeast with the liquid mixture to form the dough.
Allow the dough to rise in the bowl for 18 hours, then release the gas by pressing it, and let it continue to rise for another 2 hours.
Rub butter on the inside of the mould, then lightly dust the mould with flour, covering the inside of the mould.
Transfer the dough into the mould and let it rise for 1 hour.
After 1 hour in the mould, bake the dough in a 425 Fahrenheit (or 220 Celsius) oven for 45 minutes.
The results were Terrific!
Slice the loaf, bake the slice in toaster for 3 minutes, spread some butter on the toast, it tastes like the best store bought sliced bread you ever had.
Perfect!
With added sugar, the bitter burnt milk taste was gone.
And with this method, the bread looks very much like the standard loaf you get at stores.
What should I make next time? May be something to go between the bread. ;)
