Recipe: Sullivan Street Bakery NYC No-Knead Bread (with video)

NO-KNEAD BREAD

"Once mastered in its basic form, this bread recipe, originally published last fall in The New York Times, is ripe for adaptation. You can try different flours, though for best results, substitute whole-grain flour for no more than half of the white (and use even less rye flour, which tastes great but is heavy). Fold fresh herbs or olives into the dough as desired, or enjoy it as it is." - Leslie Cole



3 cups bread flour or all-purpose flour (I used King Arthur unbleached all-purpose flour), plus more for shaping dough
1/4 teaspoon instant yeast (such as Fleischmann's RapidRise brand)
2 1/2 teaspoons salt, or more to taste
1 1/2 cups plus 2 tablespoons tepid water
Cornmeal or wheat bran as needed

In a large bowl combine flour, yeast and salt. Add the water and stir until blended; dough will be shaggy and very sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18 hours, at warm room temperature, about 70 degrees. Dough is ready when its surface is dotted with bubbles.

Turn dough out on a lightly floured work surface; sprinkle dough with a little more flour, and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously dust a cotton (not terry cloth) kitchen towel with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another kitchen towel and let rise for 2 to 3 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least 30 minutes before dough is ready, preheat oven to 450 degrees F. Put a heavy covered pot (cast iron, enamel, Pyrex or ceramic; anywhere from 3 1/2 quarts to 6 or 8 quarts) in oven as it heats.

When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is nicely browned. Cool on a rack.

VIDEO

Adapted from Jim Lahey, Sullivan Street Bakery, New York City
Makes one (1 1/2 pound) loaf
Source: The Oregonian - March 13, 2007