Quicker No Knead Bread
I love baking bread specifically the artisan kind of bread where the crust is perfectly caramelized, chewy having a beautiful soft crumb and that fermented flavor. I used to be pretty bad at baking meaning I had to hand over my dentists number along with my bread or anyone could use it as a weapon and do some serious damage, until I came across Mark Bittman’s New York Times video on the No Knead Bread technique.Original New York Time No Knead Bread Recipe
You Tube Video of Mark Bittman and Jim Lahey using the above recipe
My first attempt of this method, created the best bread that I had ever baked. The thing with this technique is the wait time was long, but definitely worth it if time is not an issue because, time is giving the opportunity for the fermentation process to develop those amazing flavors. On the other hand, there are times that you need it quicker, so I began to look around and tried different recipes that created the same crust, crumb and as close flavor as possible to the original method.
The Original recipe developed by Jim Lahey used very little yeast and lots of fermentation time (12-18 hours). Mark Bittman reviewed a new recipe with Jim Lahey and called it the Faster No Knead Bread. I took Jim’s suggestions towards the end of this video and came up with this recipe (makes a smaller loaf) and it turned out fantastic but the flavor not as much as the original. Give it a try and would love to hear how it turned out.
1 1/2 cups warm water (not hot as Jim suggests it killed my yeast)
1 1/2 teaspoons Active Dry Yeast
1 1/2 teaspoons Sugar (Adding sugar to feed the yeast)
1 1/2 teaspoons Red Wine Vinegar (Helps Yeast and Gluten development)
2 3/4 cups All Purpose Flour
1 1/2 teaspoons Salt
- In a large mixing bowl add the warm water, yeast and sugar and let stand until you see the yeast bubbling.
- Add Red Wine Vinegar
- Add salt to the All Purpose flower, lightly stir and add this mixture to the water and and stir. Note: the dough will be wet and stringy
- Now cover with a kitchen towel and let rise in your oven for 1 to 2 hours or until the dough had doubled. Turn on the oven light or just warm the oven and turn it off before putting the dough into the oven.
- Once the dough has doubled in size take it out of the oven and preheat to 425 F. Also in the bottom most part of your oven keep a pan of water (to create steam in the oven)
- In the meantime lightly grease a loaf pan and just spoon the dough into the pan
- You can make incisions, I did not but still had the fissures
- Once the oven is at 425 F introduce the loaf pan and let it bake for an 50 to 60 minutes or until you see a nice caramelized crust.
- Let it cool and enjoy