This Little Miggy Stayed Home: New Post!

Thursday, February 08, 2007

New Post!

You're right Liz I haven't posted in a while. No reason really, just going through one of those low blog cycles. Thanks for the reminder. . . Let's get back on track.

I've actually been meaning to post this for a while, but haven't. Then today I saw Liz's post on her favorite bread recipe and I figured this would be a good day to post our favorite bread recipe.

So, B saw this recipe featured in the New York Times. It's a no-knead bread, it's pretty much fool proof AND out of all the breads we've made (or attempted) it's the most fancy looking restaurant type bread we've ever made. It's very crusty on the outside and soft and chewy on the inside. So good for dipping in soup. Apparently this recipe has generated a lot of buzz at he Times . . . Last week they even had Jim Lahey himself on Martha Stewart to demonstrate how to make this bread.

Everyone should try this recipe just once, but before you do here are some things to know:

1. Yes the dough will rise for 12-18 hours the first time, so plan ahead (but it just sits there, so don't let that deter you).
2. Once you've mastered the recipe below it's easy to experiment with wheat flour or even ad-ins like olives, cheese, etc.
3. You don't NEED a cast iron pot--we use our a large Pyrex mixing bowl and place a baking sheet on top for the lid.
4. Don't use wheat germ for the outer coating--it burns. Just something we learned.
5. The dough will look really wet after rising for 18 hours--so don't worry, it's supposed to look that way.

Here you go! Good luck.

Recipe: No-Knead Bread

Article Tools Sponsored By
Published: November 8, 2006

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
¼ teaspoon instant yeast
1¼ 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.


  1. I can't wait to try this--I love new bread recipes.

  2. this looks complicated but so good. now, for rising, can you put it in a warm oven? where did you let it rise in your apt?

  3. Yeah it's good.

    Liz--there are a lot of steps at the end, but it's really not that complicated. You don't need to put it any place special to rise, we just keep it in the kitchen.

  4. The bread turned out fantastic! I am trying not to eat it all tonight.

    For Liz, I actually put mine on top of or near the dryer or water heater to rise. I accidentally forgot and left it to rise for 20 hours. It smelled a little too yeasty, so I added some more flour and that worked.

    As for the other steps, I even simplified those. I stirred in the other flour until the dough was more dough-like and then let it rise again. No corn meal etc. The bread is so delicious, thanks for the new recipe Miggy!

  5. Yay! I'm glad you like it. Yeah you can let it rise 24 hours and no biggie--it's pretty hard to mess up. There was a lot of follow up about this article and people talked about all the variations, etc. I'm so glad you liked it and that it worked out.

  6. So I know this is an old post, but I just wanted to say that I've been making this recipe for like a week straight. It's actually something that I can make that turns out like it's supposed to!!!