Wednesday, October 31, 2012

My first loaf

Growing up in Germany gave me an acquired taste for homemade, European bread. The bread I love is crusty on the outside and soft in the inside. Bread that does not come in a plastic bag that lasts for weeks.Thankfully, Seattle is a city in the US, that this kind of bread can be bought, even at the grocery store...but at a price. I hate to even admit it but $3.69 is the cheapest I have found a loaf of this good bread, and it can go upwards to $5.00 a loaf.
I have thought of for a long time making my own, but I have not had the time, energy, etc. to pull it off. Till today! I am going to attribute my success for Luca's preschool (bus pick up at 8:45am and drop off at 12:15 pm- M-Th) and then this super easy "No-knead bread" recipe.
Well, here it first loaf. I haven't tasted it yet so hopefully it is a good as it looks. I hope this is the first of many. (it is a bread you let sit overnight, so I just think, ya, every other day I will just make the dough) I am sure I won't make it every other day but hopefully more than I have in the past. The recipe is below in case you want to try it!

Recipe: No-Knead Bread

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. Good for you! I have a loaf pinned on Pinterest that I hope to try someday.

  2. awesome katie! totally looks like it turned out. I made one yesterday too ;)

  3. We made this about brought it to Thanksgiving at the Bauerfeld's. It was a huge hit!