NYT no knead bread

Of course I only made ½ the recipe and used my small 1½ qrt Le Creuset.
But it came out pretty damn good, the crust is seriously crunchy. I wish it had risen more as the crumb was denser than what was described in the NYT. Perhaps next time i will give it a 2nd proof before I toss it in the preheated pot.

I have used the LONG RISE method before, with store bought dough. The frozen ‘pizza’ dough that the grocery stores sell takes forever to rise, but it is an easy bread method. If you leave it long enough, it will even start to turn and gives a reasonably nice sourdough loaf. Perhaps I will try combining methods – and use the premade dough and the preheated pots,

no knead bread
3 cups AP flour
1/4 tsp instant yeast
1 tsp + ¼ tsp salt
1 cup + ½ water
let proof 12-18 hours.

preheated cast iron pots
dust loaf with wheat germ or cornmeal
bake 500º
covered cast iron
30 min covered
15 uncovered

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