On Saturday, I watched the cooks on America’s Test Kitchen make a modified version of Mark Bittman’s No Knead bread. The theory is that gluten will develop on its own thanks to a high moisture content and a long rest. The CI version is all purpose flour, salt, a tiny bit of yeast, water, beer, and a little white vinegar. Once the ingredients are mixed, the dough rests for 8-18 hours. I went the full 18 hours. When I checked in on the dough this morning, it was very wet, just as it looked on ATK:
At this point, I kneaded it about 15 times, shaped it, and let it rise for two hours. While it was rising, I preheated a big Le Creuset dutch oven to 500°. The french oven is meant to create steam, which in turn helps to develop a good crust. I transferred the dough to the oven, lowered the temp to 425°, and baked it, covered, for 30 minutes.
Here it is at the 30 minute mark:
It went back into the oven uncovered for about 20 minutes, until it reached an internal temperature of 210°.
It has to rest for a couple of hours before I can cut into it and see the interior, but the smell is incredible and it couldn’t have been easier to make.
Not as a direct substitution, no way. They have an alternate version that substitutes one cup of the all-purpose flour with one cup of whole wheat flour. It has other minor modifications to make it work. E-mail sent.
BTW, Mel Hill also posted (on FB) a link to a video of someone making the white and wheat version of this recipe.
Well, the bread was delicious! The crust was fantastic, and it the flavor really was reminiscent of sourdough. It was slightly denser than I’d like it to be, but I think it may have been the yeast. It was close to expiration. I plan to try again this week with fresh yeast. A camera phone picture of the interior:
No, that’s okay… I didn’t remember to take a picture of it right after mixing, but it was a bit more dry and stringy than I expected. My pre-knead picture is after 18 hours in that bowl! Your ball should look pretty wet and bubbly by morning.
whew. thanks! I made the first batch and i wasn’t paying attention to the instructions and i kneaded it. Wonder if I should just try cooking that one at midnight. (3 hours)
At this point, I kneaded it about 15 times, shaped it, and let it rise for two hours. While it was rising, I preheated a big Le Creuset dutch oven to 500°. The french oven is meant to create steam, which in turn helps to develop a good crust. I transferred the dough to the oven,
So, after the two hour rise, you flop it into the Le Creuset? Doesn’t that de-gas the bread?
I’d really like to try this because it looks delicious. I want to make sure I get it right.
Oh, and when did you slash the top? When you put it into the Le Creuset?
I slashed it right before I put it in the Le Creuset. It’s a very gentle lift into the french oven, on a long sheet of parchment, and it goes straight back into the oven. If it de-gassed in any way, I couldn’t tell.
I sent the recipe to you by e-mail. The video Mel Hill mentioned is helpful too.
hum i made three loaves, some with wheat some without… all ended up pretty dense. Like really thick sourdough. I wonder if adding more water would help? Otherwise pretty tasty.
Charlie, can you take a pic of the interior? Is it dramatically different than mine? As I mentioned, it is sort of dense like sourdough, yet at the same time, it’s smooth and elastic and not all “bready” like supermarket bread.
The leftovers made killer french toast this morning.
Charlie, that does look a little denser (in the middle especially) than what I got. Was the white version the same? I’m going to try it again with fresher yeast to see what I get.
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