Send Your Recipes!

September 8th, 2008

Maybe it doesn't look like Fall, but it's here – in some places at least. Looking for some oven meals. How about crock-pot specials? Please send to:

No Knead Bread
Submitted by Joseph E. Valencic

Important note: Before making this bread you should watch the video link below to see how easy it is to make this bread. It is very delicious and will disappear quickly, so I encourage you to make two loaves at a time.

Adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery. Video at: youtubevideo.

Yield: one 1-1/2 lb loaf


    3 cups bread flour or all purpose flour

    1/4 teaspoon instant yeast

    3/4 tablespoon kosher salt (or 1-1/2 teaspoons table salt)

    1 1/2 cups warm water

    Covered pot (3 1/2-quart or larger cast iron, Pyrex, ceramic, enameled cast iron, Corningware© casserole… something that can go into a 450F oven.)

    1. Mix dough: The night before, combine all ingredients in a big bowl with a silicone spatula until the dough just comes together. It will be a shaggy, doughy mess. Cover with oiled plastic wrap and let sit 12-20 hours on countertop.

    2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour (I like to use parchment paper sprayed with cooking spray). Set dough seam side down on top of towel (or parchment paper). Flour and fold towel over the dough. Let it nap for 1 to 1-1/2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.

    3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot (or, pick up parchment paper and set it right into the pot). Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter.

    *Alternate Recipe by weight:

      1 pound Unbleached all-purpose flour

      ¼ Teaspoon Instant Yeast

      1- ½ Teaspoon Salt

      13 oz. Lukewarm water

    Here's the finished bread in a Corningware© 5 qt. Dutch Oven, which a lot of people already have. ~ Joe (the doughgod)


Do you have a favorite recipe? Or neat cooking method? Share them with us here! Send to
Previous What's Cookin' Columns

If you would like to comment on this or any other article please feel free to post your views on the FAOL Bulletin Board!

[ HOME ]

[ Search ] [ Contact FAOL ] [ Media Kit ] © Notice