Wednesday, January 26, 2011

Hunt for the Best Loaf #3 - Jim Lahey's No-Knead Bread

 

This was a wonderful recipe to work with! I highly recommended this book as it really dives into the science behind good bread making. Lahey's story is quite inspiring. He studied in Italy, then back to New York, then back to Italy, and presently he has a store in New York, the Sullivan Bakery, where people line up a mile down the street to get their hands on a loaf of his famous bread or pastry. He was made famous by his recipe in the New York Times for no-knead bread, claiming that anyone can have Italian-style, crusty, artisanal bread with just 5 minutes of hands-on work. What a thought! No kneading at all! He says - let "time" do the work instead. With less manual labour, you give the yeast 12-16 hours of untouched time to "activate" the gluten rather than through the process of kneading. He says the flavour and texture are better, and I  tend to agree. There was very little work involved and the method of baking it within a dutch oven gave the bread a similar "crackle" to the kind loaf you would buy in a bakery. Again I used spelt flour instead of bread flour, so the 'rise' wasn't as much as I would have liked, but it was delicious nonetheless and the crust was magnifico!
http://www.nytimes.com/2006/11/08/dining/081mrex.html

1 comment:

  1. I'm glad you enjoyed the bread...it's a great recipe!

    ReplyDelete