On Jun 12, 2:04*pm, Serene Vannoy > wrote:
> wrote:
> > Serene Vannoy > writes:
>
> >> I went back to making NYT bread.....
>
> > So, what's the NYT bread recipe? *Don't bother posting a NYT link.
>
> I've posted the recipe here before, but here it is again, though I will
> tell you that I considered not posting it because your tone is rude.
> Note: I use 1.5 cups of water, as he does in his video tutorial, both
> because it's easier, and because the bread texture comes out right that way.
>
> Recipe: No-Knead Bread
>
> 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.

Well, I for one appreciate your posting it again. ( I can sort of
appreciate his attitude toward links.) Ya dun good.