I was never successful at baking bread. With the start of quarantine, I figured I needed to bake my own bread rather than go to a store to get it. Thus, I started researching bread recipes. There are many cookbooks available from our KCKPL library in print and electronic format. From Hoopla, you can download the following ebooks:
Baking Artisan Bread by Ciril Hitz
Baking Artisan Bread with Natural Starters by Mark Friend
Searching online, I ran across a very simple recipe of no-knead bread that originated in New York’s Sullivan Street bakery. Its owner, Jim Lahey, invented this fool-proof no-knead bread recipe that became famous all over the world.
After making this recipe several times, I have adapted it to suit my needs. And I want to share it with you.
All you need is a bowl, cloth napkin or kitchen towel, measuring spoons and cups, parchment paper, and a baking sheet.
No Knead Bread
Equipment
- 1 bowl
- 1 cloth napkin or towel
- measuring spoons
- parchment paper
- a baking sheet
Ingredients
- 3 cups bread flour
- 1 5/8 cups water
- 1 tsp salt
- 1/4 tsp active dry yeast
Instructions
- Mix flour, salt, and yeast in a bowl. Add water and mix with your hand well.
- Cover with a kitchen towel and put away. You can put it out of the way in a cold oven. In several hours it will look like this due to a process of slow fermentation:
- In 12-18 hours, take your dough out. It will double in size and will look like that:
- Sprinkle with flour, fold the dough once or twice to make it round, and transfer to a baking sheet lined with parchment paper.
- Let it rise for 1-2 hours and double in size again.
- Bake at 450 ° F for about 40 min until golden brown. The bread will look like this:
- You will need to let the bread cool down before slicing. The texture will be amazing!Happy baking! And please contact me if you have any questions at ebonjour@kckpl.org