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No Knead Crusty Bread
by
Samta
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%20on%2029th%20January.%20I%20know%20I%20am%20posting%20the%20recipe%20after%20a%20whole%20year.%20Well,%20this%20bread%20does%20not%20need%20any%20introduction%20nor%20a%20recipe.%20The%20recipe%20is%20by%20Jim%20Lahey%20of%20Sullivan%20Street%20Bakery%20-%20a%20simple%20google%20search%20and%20the%20recipe%20will%20pop%20up.%20But%20the%20crust%20and%20the%20texture%20makes%20this%20one%20awesome%20bread.%3C/p%3E%3Cp%3EIts%20a%20very%20simple%20bread%20to%20make%20-%20uses%20minimal%20yeast%20and%20no%20muscle%20power%20either.%20Just%20needs%20time%2020%20to%2024%20hours.%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EMethod%3C/p%3E%3Cp%3EIn%20a%20large%20bowl%20combine%20flour,%20yeast%20and%20salt%20and%20water%20and%20mix%20with%20a%20wooden%20spoon%20till%20all%20is%20blended%20well.%20and%20you%20get%20a%20goopy%20and%20sticky%20mixture.%20Cover%20bowl%20with%20plastic%20wrap%20and%20let%20it%20rest%20in%20a%20warm%20place%20for%20about%2016%20to%2018%20hours.%3C/p%3E%3Cp%3EAfter%20the%2016%20to%2018%20hours%20the%20dough%20will%20have%20risen%20almost%20double%20and%20will%20be%20covered%20in%20bubbles%20-%20just%20a%20proof%20that%20the%20yeast%20is%20working.%3C/p%3E%3Cp%3ERemove%20the%20dough%20on%20a%20lightly%20floured%20work%20surface%20and%20fold%20it%20over%20on%20itself%20about%202%20to%203%20times.%3C/p%3E%3Cp%3EUsing%20just%20enough%20flour%20to%20keep%20dough%20from%20sticking%20to%20work%20surface%20or%20to%20your%20fingers,%20gently%20and%20quickly%20shape%20dough%20into%20a%20ball%20(be%20careful%20not%20to%20use%20too%20much%20flour)%20-%20its%20the%20water%20in%20the%20dough%20that%20makes%20the%20crust%20so%20crunchy%20and%20the%20crumb%20so%20beautiful.%3C/p%3E%3Cp%3EJim%20Lahey%20says%20to%20use%20a%20cotton%20towel%20to%20get%20the%20second%20rise%20-%20but,%20I%20used%20parchment%20paper.%20Put%20some%20cornmeal%20on%20the%20parchment%20and%20put%20the%20shaped%20dough%20seam%20side%20down%20on%20it%20and%20covered%20with%20a%20huge%20bowl%20and%20let%20it%20rise%20for%20the%20next%202%20hours.%20When%20it%20is%20ready,%20dough%20will%20be%20more%20than%20double%20in%20size%20and%20will%20not%20readily%20spring%20back%20when%20poked%20with%20a%20finger.%3C/p%3E%3Cp%3EAbout%20one%20and%20half%20hours%20after%20you%20have%20kept%20the%20dough%20for%20its%20second%20rise%20preheat%20the%20oven%20to%20450%20degrees%20Fahrenheit.%20Put%20a%206-%20to%208-quart%20heavy%20covered%20pot%20(cast%20iron,%20enamel,%20Pyrex%20or%20ceramic)%20in%20oven%20as%20it%20heats.%20When%20dough%20is%20ready,%20carefully%20remove%20pot%20from%20oven.%20Pick%20the%20parchment%20paper%20with%20dough%20inside%20and%20slide%20it%20into%20the%20pot.%20Shake%20pan%20once%20or%20twice%20to%20get%20even%20dough%20distribution%20-%20do%20not%20worry%20about%20the%20shape,%20it%20will%20straighten%20out%20as%20it%20bakes.%20Cover%20with%20lid%20and%20bake%2030%20minutes,%20then%20remove%20lid%20and%20bake%20another%2015%20to%2030%20minutes,%20until%20loaf%20is%20beautifully%20browned.%20Cool%20on%20a%20rack.%3C/p%3E%3Cp%3EBe%20very%20careful%20when%20you%20are%20handling%20the%20pans%20inside%20the%20oven%20-%20use%20proper%20oven%20mittens%20to%20remove%20it%20from%20the%20oven%20and%20to%20put%20it%20back%20in.%20It%20is%20very%20very%20hot.%3C/p%3E){kind=link}