i have to see (make, taste) for myself!

there is a hype going on in the foodblog world right now about this super-easy no-knead bread.

i think many other foodbloggers where shaking their heads in disbelief like i did, but by now i saw so many posts regarding the gorgeous results of this no-effort-recipe and i am convinced: i have to try this now. i have to pass the torch!

according to jim lahey of the sullivan street bakery in new york you only need water, flour, instant yeast, salt - and no tricks!

3 cups of all-purpose flour
1/4 teaspoon of instant yeast
1 1/4 teaspoons of salt
1 1/2 cups of water

... are the exact measurements. i always have that in my kitchen cupboard, so lets get to work. actually, i will let the yeast do the work over night. it should take me only a few seconds to throw the ingredients together.

check out the video of mark bittman (nyt) right here. and stay tuned. i will post the results in about 20 hours. maybe i will be one of the many people fascinated by the simplicity of the recipe and the lovely result.


all i have to do now is figure out how many °Celsius 515 °Fahrenheit are ... i can hardly wait until i come home from work tomorrow and finally bake this baby ... and join the hype of the blogosphere.

technorati tags: no-knead bread, bread

update:

this recipe seems to be really foolproof. when i came home from work today the dough had rested for about 20 hours and doubled its size. i was pretty impressed! yes i know, yeast does that to flour and water :) the smell of the dough when i lifted the cloth was a bit weird. it reminded me a lot of beer, actually. i was afraid that the bread might end up tasting like this too ... but it didn't.

one challenge i had to face was the baking itself. since my oven is not working propperly i had to stick the bread into my mini grill/oven-type of thing (which actually is half broken too ...). and since the capacity of this thing is very very limited i could not use a pot and a lid.


i placed the dough in my casserole and tinkered an aluminium foil "hat / lid / cover". that is very lame, i know. but look how perfect the bread came out after one hour on 235 °C (again, this damn mini grill /oven is not able to produce more heat)


perfect, don't you think?

it certainly tasted wonderful, a lot like ciabatta. and despite i am a big big fan of dark bread i really like this one and i will definitely make my own white bread from now on.

let me sum this up: you need flour, instant yeast, salt and water and it does not even seem to matter if you don't stick to the instructions religiously.

instead of a pot and a lid i used my casserole and some aluminium foil.
instead of 268 °C i baked it on 235 °C.

don't be scared to improvise!
be creative!
how much easier can it get?

... now let me get back to my light evening meal with my lovely bread ...