slightly behind

Yes I’m only at least two years behind AND in the heat of summer, but I finally got around to making THE most talked about bread from the genius Jim Lahey.  This recipe must have been on every blog out there and I can see why.  If you too get around to it, you will surely not be disappointed this is the bread to have and other than the length of time, it’s dead easy!

No knead Bread (Jim Lahey)

3 c bread flour

1 1/4 tsp table salt

1/4 tsp yeast (PLEASE make sure your yeast is fresh… my first try was with yeast dated 2009… of course it didn’t work)

1 1/3 c warm water.

Mix everything together, dough should be sticky. Cover and leave in warm place for 18 hours. Turn out onto floured board and shape into ball.  Using a clean tea towel, dust with flour and place dough ball inside, loosely wrap. Leave for 1-2 hours until your finger leaves an indentation when pressed in dough.

Heat cast iron or sturdy pot, with lid,  in 475F oven. CAREFULLY flip dough seam side up, into pot, cover with lid and bake 30 mins. remove lid and bake another 15-30 mins until dark chestnut brown. Let bread rest 1 hour before slicing.

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