NO-KNEAD BREAD

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NO-KNEAD BRED
09.10.2007 by SteamyKitchen in *MY FAVORITE RECIPES*, Breads/Pastries, Kids 
It's been almost a year since NY Times unveiled the secret to the uber-simple No-Knead 
Bread. And while fads come and go, this certainly is a recipe that has transcended the 
fickleness of foodies. It's time to revisit the bread.... as many of us have been 
brainwashed by this summer's ice cream! We've made close to 60 loaves since last 
November and I've got to tell you, it is still one of our family's favorite things to eat.
I firmly believe that every person should bake a loaf of bread at least once in their 
lifetime. Granted, it's easy to just drive to your local bakery to pick up a loaf, but have 
you ever experienced the intense joy of smelling freshly baked bread coming from your 
very own oven?! Foodgasmic eyes-roll-to-back-of-head, soul softly moaning as you tug 
a piece of warm, pillowy mound gently with your teeth.....
By the way, No-Knead Bread is such a dumb name. Can't we come up with a better-
sounding, sexier name than NKB?
In case you'd not heard of NKB....let me tell you about it. Baking bread does sound 
intimidating...all that kneading and loaf-shaping business is best left to pros. But what 
if I told you that you don't even have to knead or shape, that it is so easy my little son 
makes it. This bread recipe so insanely brilliant - no sticky fingers, no doughy mess, no 
intricate measuring, no complicated kneading. Totally hands-off. The crust is thin, 
crisp and snaps as you cut into the loaf. The interior of the bread holey, chewy, airy 
and light. 
If bread could sing, this would be an angelic choir. in Dolby digital surround sound. 
http://steamykitchen.com/blog/category/kids/
http://steamykitchen.com/blog/category/breads/
http://steamykitchen.com/blog/category/my-favorite-recipes/
Now, with that, how could you not try NKB? It only takes 3 minutes to mix and a 
wooden spoon. You can't even boil spaghetti in 3 minutes!
So, without further blabbering, I've pimped out my son to demonstrate that baking bread 
is so simple a caveman 4-year old can do it.
Of course I had to bribe him with 2 temporary tattoos. Cheap labor. 10 cents apiece. 
There is nothing that says, "I'm a kick-ass bread baker" more than a tattoo of a killer 
whale. Move over Bourdain, here comes someone younger...
Read the rest of the recipe after the jump
So, let's start. 3 cups of bread flour in a big bowl. 
secret: I sometimes use 1/2c whole wheat flour + 2 1/2c bread flour
1/4 teaspoon of instant yeast:
1 teaspoon of table salt
secret: I use 3/4 tablespoon of kosher salt. Why the difference?)
http://www.foodnetwork.com/food/ck_culinary_qa/article/0,1971,FOOD_9796_1696168,00.html
Add 1-1/2 cups of lukewarm water. Sorry no pic - he dumped water before I could pick 
up camera. But you know what "dumping water" looks like!
Stir. Use those muscles, boy. Stir like a badass-baker with whale tattoos would stir!
See? This is what it is supposed to look like...a shaggy, goopy mess.
Wrap it up:
Give it a kiss good night and let it sleep for 12-20 hours on countertop.
secret: I've let it sit for as little as 8 hours and it still tastes great! I did knead with wet 
hands just a little tiny bit to make up for the time.
After sleeping, it should look like this: (which is what I look like in the morning too)
Dump out on floured surface:
Wet your hands. This will prevent the very sticky dough from sticking to your hands. If 
you find dough sticking to your hands, wet again. Why not flour your hands? You 
could, but you want to keep the flour: water ratio pretty even. Since we are adding flour 
to the surface, I balance it out by wetting my hands. It is the high water content that 
makes this bread so deliciously light and the crust very crisp.
With wet hands, grab the dough and fold over all ends towards the middle. Turn dough 
blob over so that you get a nice, smooth, tight surface. Try to tuck the dough ends under 
to get that taut surface.
Gently move dough onto a floured towel. Cover. Let nap for 2 hours. It should puff up 
nicely and double in size.
secret: When I run out of time, I sometimes let it sit only for 1 hour - still good! If you 
let it nap in a tall, narrow bowl (pictured below), the dough rises nice and tall, about 6" 
high. If you leave it out on the counter - that is fine too, the dough will rise up and also 
out....making a flatter loaf, about 3"-4" high. They will both taste the same, just looks a 
little different.
A half hour before the nap ends, slip covered pot into your oven. Crank up the heat to 
450F. Let it pre-heat for 30 minutes or longer.
Let's talk about the pot. So, you know you're going to put the pot into a very very hot 
oven. Make sure that the pot can withstand 450F. Generally, if the pot is cheap, flimsy, 
has plastic handles and a remnant from your poor college days, it's probably not going 
to be safe to use in that hot of an oven. Use a 5-qt or larger cast iron, ceramic, Pyrex, 
stainless steel or enamel pot. Just check your pot collection - look for large, heavy, no 
plastic. Round, oblong - doesn't matter. Should be at least 4" tall.
I use my Le Creuset emameled cast-iron. Yes, my cover has a thick plastic knob - but I 
did call Le Creuset's customer service and they said while their literature says safe to 
400F, it is still fine at 450F. Now, I don't know whether the gal who talked with me 
really had the authority to tell me such a thing....but after over 30 loaves, my pot is still 
unblemished. 
After pre-heating, remove the hot pot from oven. Now plop this wobbly dough into the 
hot pot. Doesn't matter how it lands - actually, the messier it lands, the more "rustic" it 
looks. Shake pot a bit to even out the dough.
secret: if you aren't using a well-seasoned cast iron pan, you can put a piece of 
parchment paper in the pot first so that the bread won't stick to the bottom.
Cover and put back into the oven. Bake covered for 30 minutes. Photo below is 
peeking through oven door after 30 minutes.
Then uncover and bake further for 15-20 minutes. To check - you can either tap the 
bread (should sound low, hollow, like a drum) or take its temperature (should be 210F 
in middle).
Here is bread just after baking. See? I told you that "messy" turns out "rustic!" Kids- 
don't you DARE tell me that your toy room looks "rustic!!!" GO CLEAN YOUR 
ROOM!
Remove and let cool. This bread really does sing - the crust crackles as it cools. Listen 
to it!
secret: Because the bread has such high water content- the crust will not stay crisp 
forever. If you aren't eating soon, you can re-crisp the crust by re-heating it in a 350F 
oven for 10 minutes. 
Thats it! You will be rewarded with a thin, crunchy brown crust, large, open holes. The 
bread is slightly chewy, flavorful and perfect texture. Making your own bread is deeply 
soul satisfying, it makes me feel like I am so close to the earth. Eat with good butter - 
like Kerrygold or Lurpak - splurge on your butter for this loaf!
Just a little story for you:
The first time Andrew and I made this bread together, I let him mix all the ingredients 
together the night before. We watched it bake together. When it came out of the oven, 
Andrew wanted to cut into it immediately. But we had to wait until it cooled. Then it was 
time.
As I placed the tip of my knife into the bread and moved down through the crust, the 
snap and crunch of the crust gave way to tender, spongy body. I knew even without 
tasting it, that it was the most perfect loaf of bread that I have ever made. Andrew and I 
slathered butter on our slices.
We sat on the kitchen floor, my hands still with traces of flour, and had a wonderful 
moment of just enjoying bread that we made together.
Just like his Po-Po, Andrew loves bread. Each time, he would come ask, “More bread 
please” with arms outstretched. I would place a warm buttered slice in his small hands 
- he cradled it sogently, carefully ran to the stairs, never taking his eyes off the prize. 
He sat on the third step and ate his bread, wiggling his toes between bites. Three times 
he did this.
Yes, this is my son. Perhaps one day when he is older, he will read this recipe and story 
and remember how his Mommy taught him how to eat homemade
bread - with lots of butter and with eyes closed, totally savoring every single bite.
No Knead Bread
adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery. When 
the recipe first came out, it was the blogging community who took the bread to new 
heights, especially Rose Levy Beranbaum, author of The Bread Bible. I followed Rose's 
experiments through the weeks and learned from her recipe adjustments and the why's 
of how this bread works.
Yield: one 1½ lb loaf
3 cups bread flour (I like Harvest King bread flour)
1/4 teaspoon instant yeast
3/4 tablespoon kosher salt (or 1 teaspoon table salt)
1 1/2 cups warm water
Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can 
go into a 450F oven.)
1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden 
spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with 
plastic wrap and let sit 12-20 hours on countertop.
2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet 
spatula, dump the dough on a floured surface. Fold ends of dough over a few times 
with the spatula and nudge it into a ball shape. You can use your hands if you like, just 
keep your hands wet so that the dough does not stick. Generously dust a cotton towel 
(not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over 
the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your 
covered pot into the oven and preheat to 450F.
3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding 
towel, dump wobbly dough into pot. Doesn't matter which way it lands. Shake to even 
dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the 
crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired 
rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best 
way to eat it? Smear a warm slice with some good butter (Kerrygold and Lurpac are 
both found in your grocery stores, usually on top shelf)
	No Knead Bread