Thank you Ravenlynne, I have found the recipe , but I haven't seen the
video. There was only the video of a dog
BtW I want to ask you a thing: at point 4 is written we must put the pot in
the oven in order to heat it. For how long it should be in the oven? Shall
I put also the lid in the oven?
Thank you
Pandora
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"Ravenlynne" > ha scritto nel messaggio
...
> Pandora wrote:
>> Sorry, I forgot to ask you:
>> Where did you write the recipe?
>> I would like to see it please!
>>
>
> This is it, cut & Pasted from the website. The url is:
> http://tinyurl.com/y5cg5h you'll have to sign in but they don't seem to
> spam. There is also a video of the guy doing it which helps. Wish I had
> watched it before I started! LOL!
>
>
> Recipe: No-Knead Bread
>
> Adapted from Jim Lahey, Sullivan Street Bakery
> Time: About 1½ hours plus 14 to 20 hours’ rising
>
> 3 cups all-purpose or bread flour, more for dusting
> 1/4 teaspoon instant yeast
> 1 1/4 teaspoons salt
> Cornmeal or wheat bran as needed.
>
> 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water,
> and stir until blended; dough will be shaggy and sticky. Cover bowl with
> plastic wrap. Let dough rest at least 12 hours, preferably about 18, at
> warm room temperature, about 70 degrees.
>
> 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a
> work surface and place dough on it; sprinkle it 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.
>
> 3. 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
> coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal;
> put dough seam side down on towel and dust with more flour, bran or
> cornmeal. Cover with another cotton towel and let rise for about 2 hours.
> When it is ready, dough will be more than double in size and will not
> readily spring back when poked with a finger.
>
> 4. At least a half-hour before dough is ready, heat oven to 450 degrees.
> Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or
> ceramic) 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 is O.K. 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 beautifully browned. Cool on a rack.
>
> Yield: One 1½-pound loaf.
>
>
>
>
>
> --
> "Life is a journey, Time is a river, The door is ajar."
> - The Dresden Files