Homemade Bread a la New York Times
By now we’ve all heard of the New York Times’ No-Knead Bread. Everyone and their sister has probably tried the recipe by now, right? Well, I hadn’t – and was a little put off by the amount of time this bread took. So I was happy to see that the recipe has been modified to a new, speedier version. So I headed for the kitchen to hunt for a suitable vessel for my soon-to-be-baked bread and went to work.
Turns out, I don’t own a suitable Dutch oven – at least one that the Times suggests using. So I improvised with an enamel skillet and baked the bread in that. It came out a little flatter than something with high sides would have produced, but the golden brown, crunchy crust and tender insides were still there. Plus I was thrilled to hear the bread “sing” when I took it out of the oven, with its little snaps and crackles.
In all, this bread turned out fabulously, and I can’t wait to find a real Dutch oven to bake it in the next time!
Try some Cinnamon Apple Freezer Jelly or Pumpkin Butter on top.
Bread
I love baking my own bread at home – but I very rarely bother using a recipe! I usually just mix flour, sodium bicarb, water and flavor – such as chili or onion – then ‘bash it & bake it’ and it is ready in twenty mins!
I’ve made this speedy version twice in the last week. I love it! I had never made the original either, and did a loaf of that version as well. It was also good, but I liked the speedy version better..I’m not good at waiting around.
The first time I made it, I used all bread flour a 6 drops of malt vinegar. It rose beautifully and had that same crisp crackly crust as yours. It gave off a slight sourdough fragrance too, but didn’t taste like sourdough bread. I baked mine in my 4 1/2 qt saucepan. It toppled right out of the pan when done.
The second time I made it, I used 2 cups A/P flour and 1 cup Bread flour. The dough was very wet, but it still rose, but not as much as the first loaf. The crumb was more tender, which I liked a little better. I used by 2 1/2qt pyrex casserole, which is round with deep sides and a lid for this batch…it worked as well as the saucepan.
Next time I’ll try it with half and half of the two flours and maybe a little less water..at least I’ll start with less water and work my way up.
Oh…In looking at the recipe you used..I must add that I used the recipe from the video on YouTube. Jim Lahey’s verbal instruction to Bittman was:
3 cups flour, A/P or Bread Flour
1 1/2 tsp Salt
1/4 teaspoon dry Rapid Rise (Instant) Yeast
4 drops or up to 1/4 teaspoon of Red Wine Vinegar
1 1/2 cups of (Almost Hot, 125-130ºF) Water
It came out really delicious!!
I’m crazy about bread and yours is really tempting to me….
I love trying new Bread Recipes… thanks for posting…
All the best
Andy
http://www.recipebuddys.com
Thanks, everyone! I love fresh-baked bread, and though this one still takes a while, I think it’s worth it!
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[...] The famous NYT no knead bread Posted by root 19 hours ago (http://thinkinsidetheicebox.com) Turns out i don 39 t own a suitable dutch oven at least one that the times suggests using so i improvised with an enamel skillet and baked the bread in that it came out a little flatter than something with high sides leave a comment name required powered Discuss | Bury | News | the famous nyt no knead bread [...]