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Showing posts from September, 2013

HELL'S KITCHEN "NO KNEAD" BREAD

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This method for bread came to me via my friend and regular supper guest Nick, who declared, on recently leaving his job, that he was going to "learn how to make bread". The description "no knead" (AKA "minimalist bread") is absolutely apt - the dough requires almost no kneading and relies simply on a long proving time (up to 24 hours), a super hot oven, and a Le Creuset-style cast iron casserole dish. It goes against all the received wisdom of traditional bread-making - the kneading (by hand or in a mixer), proving, knocking back and the second proving. I suspect Paul Hollywood, baking god and co-judge of The Great British Bake Off, would be horrified. I admit I am am rather late to this method: a quick internet search revealed that this simple formula has been doing the rounds for some years now.

The recipe/method was developed by Jim Lahey of Sullivan Street Bakery in the Hell's Kitchen district of New York City . The resulting loaf could easily pas…