My Attempt at Easy No Knead Bread

Come along as I try to find the perfect no knead bread recipe.

no knead bread

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After my son pulled out a package of moldy bread this weekend, I started to think about making my own bread. Store bought bread is marginal at best. And expensive for what you get, especially when . you want artisan-type bread. The problem is, my schedule doesn’t have much room in it for bread making.  Except…

The no knead bread that’s has been making the rounds that last few years really is easy. I don’t know why I didn’t embrace it before, but now I’m on a mission.

No knead bread was introduced by Jim Lahey of Sullivan Street Bakery in New York City. It’s a simple a bread recipe as you can get, just flour, salt, yeast and water. It’s a very forgiving recipe, too. The hardest part of making this bread is the wait time. That’s probably what stopped me from making it before. I’m not that patient. That’s one of the reason I’m not calling this attempt a true success.

I set off my my mission by finding a recipe. While Jim’s recipes is super simple, I was still looking for something. My Internet research lead me to an article and video by Alice Currah on PBS.

Nice, huh? What I liked about Alice’s recipe is that you can use any type of pot (although I did use an enamel cast iron one). I also liked her idea of putting the bread and pot into a cold oven to start.

I followed the recipe almost word-for-word with a couple of exception. I didn’t have Kosher salt so I used regular table salt and reduced it as instructed and I didn’t proof it “overnight.” ( How long exactly is overnight, BTW).

I started my recipe at 6 a.m. on Monday morning and let her sit most of the day. Around 3:00 p.m. I pulled the dough out of the bowl and placed it in the pot. I then let that set and continue to proof/rise for another two ideas. And then I baked it. Also not for the whole 1 hour. I pulled it out 10 minutes early when it reached an internal temperature of 200 degrees F.

Did you know 200 degrees F is the magic number? That was one of the little tidbits I picked up in my research.

The bread smelled and looked beautiful.

©atmuseranch.com

©atmuseranch.com

And it didn’t taste too bad according to the hubby test. It tasted just a bit bland. It definitely needed a bit more salt and something else.  More of the research I found said additional proofing helps with the test. Ah… and I’m not that patient.

This is the type of recipe you can let sit up to 14 days in the fridge, with the additional time also helping with the taste. So, my testing is continuing until I refine my recipe.

Last night I made a batch of dough. I won’t get around to forming and baking it until late this afternoon. That overnight and then some, right? Then I’m going to try a double batch like in Alice’s video. I make one half and hold the rest of the dough for a few days and see if there’s a difference in taste. After that, I’ll experience with different flours. The hubby suggest rye (geeze, all this time and I didn’t know he liked rye bread).

Ultimately, I want a recipe that’s easy to throw together, hold, and bake up as I need. Stick around because I’ll be documenting it all right here on atmuseranch.com.

Best wishes,

Katherine