Friday, May 14, 2010

NO-knead weekend ;-)

OK, I am going to try these 2 NO-knead breads this weekend and there is even a NO-knead pizza dough recipe I am going to share with you. Maybe you want to be creative this weekend yourself and go and try it out and let me know how and if you like it or not.

These recipes are all adapted from JIM LAHEY. He is the owner of
Sullivan St Bakery, originally planned to spend his life as a sculptor. His passion for art and natural beauty took him to Italy, where he found a new medium for that sculptor's urge: bread. Inspired by the bakers of Tuscany and Rome, he returned to New York City determined that the "peasant" bread of the Italian countryside could find a home in America. In November of 2006, Lahey's no-knead method drew the attention of "The Minimalist" columnist Mark Bittman. His articles about it in the New York Times sparked a worldwide home baking revolution.

I was living in the USA at 2006 and remember the hype of the no-knead bread and tried it even a few times, but now I am going to try it again with some variations on the recipe that is still going on STRONG all over the world, and by me posting it on FDD maybe some people will read it that haven't seen this recipe before, who knows!

Coconut Chocolate No-Knead Bread
adapted from My Bread by Jim Lahey
found this recipe here at this blog Delectable Deliciousness.


280 grams bread flour (all purpose works fine as well)
100 grams large flake unsweetened coconut
150 grams bittersweet chocolate chunks
4 grams salt
1/4 teaspoon instant yeast
280 grams room temp water

1. Combine your ingredients in a large bowl and mix well. Cover and let sit for at least 12 hours and up to 18 (longer would probably be okay too).

2. Turn dough out onto a well floured surface and shape into a round boule. Lightly grease a large bowl and place a long strip of parchment a few inches wide in the bottom. Place dough ball on top of parchment strip. Cover with a towel and let rise for at least 1 hour and up to 2 hours.

3. 30 minutes before the end of the second rise, preheat your oven to 450 F with your dutch oven inside (any large baking vessel with a lid will work too).

4. Gently lift your dough using the parchment as handles and place into your pre-heated dutch oven and put the lid on. Bake for 30 minutes. Remove lid and bake for another 15-20, depending on how dark you prefer your crust.

And now the other one:

No-Knead Apple Bread
inspired by and closely based upon Jim Lahey's recipe in "My Bread"
I found the recipe at this blog Vanilla Basil here



1 small apple (I used a pink lady), peeled, cored and chopped into small bits

65 g (~1 cup) of chopped dried apple slices

280 g (~2 cups & 2 Tbsp) bread flour

20 g (~ 2 Tbsp) whole wheat flour

4 g (3/4 tsp) salt

1 g (1/4 tsp) active dry yeast

1 g (1/4 tsp) cinnamon

250 g (1 cup) apple cider


In a medium bowl, stir all ingredients together with a wooden spoon. The dough will be wet and sticky. Cover and let sit overnight (at least 12 hours).


Dust the dough's surface with some flour. Using well-floured hands, form the dough into a ball by tucking the edges of the dough under the center. Dust a tea towel with flour or wheat bran. (If you like you can lay out an apple slice to crown the loaf.) Gently transfer the dough to the towel, seam side down and wrap the towel around to cover it. Allow to rise for one or two more hours. The dough is ready when it's almost doubled in size and pressing your finger into the dough leaves an indentation that doesn't spring back.


About 30 minutes before the dough is done rising, put a large cast iron (or ceramic) dutch oven with its lid in the lower third of the oven and preheat it to 450 F.


When everything is preheated, use pot holders to remove the preheated pot from the oven and remove the lid. Quickly and gently invert the dough from the towel into the pot, replace the cover and return to the oven for 45 minutes.


Remove the lid and continue to cook until the bread turns a chestnut brown color - no more then 10 minutes. Remove from the oven and allow to cool until the bread stops "singing" - making crackling noises - about 20 minutes.


ENJOY!!

The no-knead pizza dough I will do on another day, but if you are dying to try it out this weekend, just go to Jim Lahey's website or just click
here. Let me know how it goes!

Have a fun weekend, what are your plans??
Mireille

2 comments:

Ellie said...

You need to give us your report on these breads!!! Are they worth the effort?? Thanks for sharing!

Leah and Maya said...

sounds interesting, please update us on how it goes. I just made some homemade bagels, sooooo good!

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