Update: The Cook’s Illustrated recipe (which I used) is online (for now). I recommend saving a copy if you like it, as CI is known for taking its recipes down after a month or two.
The basic almost-no-knead bread recipe is here. The author of that blog has added rye flour, but I’ve used straight unbleached AP with great success. You can also download a podcast with the recipe — if you don’t want to listen to the blah-de-blah about why they did what they did, the recipe starts about 4 minutes in. Additional commentary about the original no-knead recipe can be found here.
So, two loaves later, here are my discoveries.
You need to have an enameled cast-iron Dutch or French oven (6 1/2 to 8 quart capacity) with a lid for this to work. If you don’t have one, and the $200 La Creuset ovens make you cringe, then check out Wal-Mart (yes, I just said that) for a relatively cheap version at $40.
You might be able to use a regular cast iron Dutch oven (such as the Lodge version), but the enameled types have a range of uses and are much easier to clean.
For my oven, the 500 degree initial blast is too much. The first loaf had a burnt bottom, and the second one nearly so. Next time I make it I’ll heat the oven to 475 and scale it down to 400. Oven temps vary, of course, and I have noticed that mine seems to burn hotter, so it may just be that.
Do not use a super-flavorful beer. No Guinness. This is a rare case where Budweiser is preferred. In my household, it’s Blue Moon Belgian ale. I’ve had marvelous results with it.
I knead the bread directly in the bowl I let it rise in. I dust the top and my hands, flip it over, dust the bottom, and then give it fifteen vigorous kneads.
The basic ingredients are as follows:
- 3 cups flour (15 ounces by weight), plus extra for dusting
- 1/4 tsp instant or rapid rise yeast
- 1 1/2 tsp table salt
- 3/4 cups plus 2 T water (7 ounces by weight), room temperature
- 1/4 cup mild pilsner beer (3 ounces by weight)
- 1 Tablespoon vinegar
But the devil is in the details, so be sure you follow the instructions (as seen on the podcast, or in the blog entry elsewhere).
10 responses so far ↓
Ikea also has a really cheap French oven. I got mine for about $50.
Where’s the part about shipping said loaf of perfection to sis-o?
Gee, that does sound fab. I happen to have everything except pilsner (which I usually loathe)…but is it really a hardship to stop at the store to buy beer? I think not.
Barb, even you could totally make this one. It’ll make a good bonding project for you and your cherub!
Listen to your sister! It really is easy, Babs!
There are no Ikeas in Missouri, Kim….
Thank you for the recipe and extra information. I hope to try it this weekend..unless we have so many people through our house that I can’t use my kitchen. That would be OK, too.
Love,
Aunt Cathy
The only awful thing about baking bread is having to clean up thereafter. Said cherub would be more interested in a flour-tossing tournament than baking an actual loaf of anything.
You need to provide gentle guidance, Barb.
It’s all in the wrist!
I bought the beer and if I don’t drink it all first (it’s Alaskan Amber, which is my second favorite type), then I hope to give the bread a go this weekend.
Ooooh. Send me some!
No
It’s time you baked alone on your own two feet!
Bake, my little pretty…BAKE!
See how much she hates me, sis-o?
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