Update, Update, read all about it!

I am NOT saying this little blog had anything to do with it, but the "No Knead" bread wars may have just started.  Tired of not getting credit for this amazing recipe and invention, Jim Lahey has just published a book called    My Bread:  The Revolutionary No-Work, No-Knead Method> Word has it that he was not so pleased that the wonderful Mark Bittman (and he is, I pander, because someday I want to be in his blog!!) inadvertantly got too much credit for this recipe when it was Jim's all along.  And, since I feel comfident that Mr Bittman wouldn't want this, I too am happy for Mr Lehy.  So, if you're interested, amazon.com (I pander here too because you never know!) has the book...but don't you worry...I will order right now myself and see what the story is...stay posted, as they say!!!

Making Bread. No, really!

Good morning!  Well it won't surprise those of you who have spent any time with me (or my wonderful Mother who died last December....).  The truth is, I can be a tad scattered.  I say a tad, because my Mother was a classic Gracie Allen (again an old refernece for some/all....but think of a daffy Tina Fey!)

So my first blog, and my first invitation to all of you to try and bake this amazingly incredible NO KNEAD bread AND I didn't include the precise recipe.....great middle of the night revelation.

So, with a promise to do better...here are the specific amounts and directions.

• 3 cups bread flour (they say you can use all-purpose flour, but even without school, I know there is something called the right gluten level and if you can, use bread flour -- which is readily available at the local grocery store. please do
  
  
• 1/4 teastpoon yeast....this is a tiny amount, but trust and level off that spoon
• 1 1/2 teaspoons kosher salt....I like the more subtle flavor of kosher/coarse salt, but in a pinch (pun intended), use 1 1/4 teaspoons good ol' table salt
  
  
• 1 5/8 cups water....odd amount I know, and not sure why, but it has worked every time for me...try and use spring or bottled water....there are some minerals in tap that can affect taste.  Don't heat or worry about temp...just regular temp is perfect.
  
  
• extra flour or corn meal for "dusting"....what you sprinkle on the dough before you plop it in the pot..and what makes you feel very much the baker...snap that wrist!

so....start with a large bowl.  It will make it easy to mix and give the dough enough room to rise.  Simply mix all the ingredients with a fork or whisk....don't worry about the temp of the water...room temp is just fine. Just get it to look like a loose gloppy play dough. Cover the bowl with plastic wrap and set your timer or brain for 18 hours!!

Eighteen hours later, take off plastic and pour dough onto a surface (cutting board, counter) that you've sprinkled a light light coating of flour..  It will flow out like lava, (and look like it too!).  Cover loosely with the plastic and leave alone for 15 minutes.  Then, take two tea towels.  Place one on the surface and sprinkle with either flour or corn meal (it doesn't really affect the taste).  place the dough, that you have somewhat shaped in a ball, on the towel.  Cover with the second one and leave for 90 minutes.

After the ninety minutes, take a large cast iron pot (like a Le Creuset or Martha Stewart is making beautiful and yet inexpensive ones or one you inheritied from your grandmother...you know the one you keep saying you should make coq au vin in!....Now here's where it get amazing.  Place this pot, with cover, in an oven.  Set the oven for 450 and wait the thirty or so minutes for your oven to reach 450.

When the oven has reached 450, usually around 30 minutes later.  CAREFULLY take the pot out.  Carefully take off the lid.  Not so carefully, plop the dough into the pot and watch as it shimmies on the bottom.  Cover back on and into the oven.

After 30 minutes, open the oven and take off the cover.  After 15 minutes more, your bread is done!!!!! Take a look....amazing!!!


With solid pot holders, get the pot out and place the bread loaf on a wire rack to cool.....now can you wait the hour to let it cool down?  Try!!

Now, I can say Bon Appetit!!

Enjoy and sorry.....recipe and instruction and comment will all strive to be on one blog!!!