“How can a nation be called great if its bread tastes like kleenex?”
― Julia Child
Baking bread does sound intimidating and a complicated thing. Here is my version of one of the easiest bread recipes, adapted from Jim Lahey of Sullivan Street Bakery. It requires no kneading and uses no special ingredients, equipment or techniques. And it takes very little effort and takes only about 6 hours from start to finish. This recipe makes a loaf with a crispy thin crust and interior of the bread is airy and light. And, the beauty of this recipe is that you can use it as a starting point and customize it as you like.
360 grams all-purpose or bread flour
¼ teaspoon active dry or instant yeast
¼ teaspoon white wine vinegar
1 ½ teaspoons salt
1½ cups warm water
In a large bowl combine flour and salt. Add ¼ teaspoon instant yeast and ¼ teaspoon white wine vinegar to 1 ½ cups warm water. Combine wet and dry ingredients together until all moisture is absorbed. Cover with plastic wrap and allow to rest for 4 hours in at warm room temperature, about 70 degrees.
Uncover bowl and fold dough over on itself a couple of times. Cover and let rest one hour.
Preheat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot in oven as it heats. Carefully remove pot from oven.
Place dough in the center of a sheet of parchment paper. Place parchment paper and dough into heated pot. Cover with lid. Bake 30 minutes, then remove lid and bake another 15 minutes until loaf is browned. Cool on a rack.
This recipe yields one 650-gram loaf.
Adapted from: Jim Lahey, http://www.epicurious.com/recipes/food/views/no-knead-bread-56389453
Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.
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