Polly Motzkos Easy 20-hour Bread
From pollymotzko 16 years ago
- 60 minutes to make
- Serves 12
Adapted BY PAULETTE LEPORE MOTZKO PollyLePore@gmail.com from Jim Lahey, Sullivan Street Bakery Time: About 1½ hours plus 20 hours’ rising Paulette Le Pore Motzko found this on The Los Angeles Times website on March 15th, 2009. Read more It was mentioned on "A Baker in Knead" by Ms. Waddle on: http://www.finecooking.com/item/8861/a-baker-in-knead Email me with variations on this recipe and pointers you have found in making it. I'll make it available for others on the main recipe! PollyLePore@gmail.com THERE HAVE BEEN SOME MAJOR EDITS TO THIS RECIPE BY ME THANKS TO ROB MY NEWFOUND COOKING BUDDY. HE'S BEEN MAKING THIS RECIPE FOR 4 MONTHS NOW AND SAYS IT COMES OUT LIKE SOMETHING OUT OF AN ITALIAN BAKERY!! I WAS RIGHT. I AM SO HAPPY HE ALTERED THE YEAST AMOUNT AND HE SWEARS BY USING SPRING WATER. I adapted and simplified the original recipe and this is the edited results. The final pictures are mine with exception to 2 of them. The bread on the blue plate is mine also. Just made it this evening on March 16th, 2009 ****************************************** I know the regular recipe didn't say to do this but after a few hours-3 I think it was I took a wooden spoon and mixed some of the flour that didn't quite get all mixed up the first time around. I then picked the blob of dough up and worked out the particles of flour that hadn't mixed properly. I just pinched them between my fingers. Then I returned the dough in the bowl and covered it for the rest of the slow rise. I let the lump of dough rise for 20 hours in a large bowl with a lint-free cotton cloth on top. Then I baked it with the lid on a large cast iron skillet or "chicken cooker" as it was called by Lodge. I greased the interier of the pan with canola oil drizzled in the pan and then swirled to coat with a paper towel. The bread then baked for 30 minutes with the lid on and then another 30 minutes with the lid off. My picture of my finished bread is upcoming. The one that is on the site will be replaced by my picture which I happen to think looks better than the picture! ******************************************************** This was taken out of the book, "The Minimalist: The Secret of Great Bread: Let Time Do the Work". CHECK OUT THIS LINK. IT HAS STEP BY STEP PICTURES AND GREAT DESCRIPTIONS: http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited See less
Ingredients
- 3 cups all-purpose or bread flour, more for dusting shopping list
- 1/2 teaspoon active dry yeast-Fleischmann's Active Dry Yeast in a jar shopping list
- 1¼ teaspoons salt shopping list
- 1-1/2 cups bottled spring water that has been microwaved in a bowl for 1 minute shopping list
- (The original recipe called for 1/4 teaspoon yeast but my friend Rob has been making this for 4 months now and swears by these measurements and I ABSOLUTELY LOVE THE RESULTS!) shopping list
- I WOULD ALSO ADVISE LOOKING AT THIS WEBSITE. IT TAKES YOU THROUGH THE STEP BY STEP PROCESS WITH GREAT PICTURES. shopping list
- http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited shopping list
How to make it
- 1. In a large bowl combine flour, yeast and salt. Add 1-1/2 cups bottled spring water, and stir until blended; dough will be shaggy and sticky. Cover bowl with lint-free cloth and keep in a draft free place for 20 hours. 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. Grab the dough with scrupilously clean hands and shape it into a ball.
- Grease a cast iron skillet with oil using a paper towel to coat lightly with oil.
- 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.
- Put dough ball on greased cast iron skillet and let rise for 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.Cover with lid and bake 30 minutes, then remove lid and bake another 30 minutes, until loaf is beautifully browned.
- Cool on a rack.
- Yield: One really gorgeous large round 1½-pound loaf.
This what the dough will look like. Hard to believe it bakes into anything!
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The dough with towel-slow 20 hour rise
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After baking
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After first baking with lid off
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dump on floured surface
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Perfect pot for no knead bread
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before baking bread
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The Rating
Reviewed by 6 people-
sounds good will print and save thanks high5
momo_55grandma
in Mountianview loved it
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I have to say that its an interesting recipe. I love that you can bake it in a cast iron pot. I will try this for sure.
bluewaterandsand
in GAFFNEY loved it
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Sounds delicious, Polly --- a MUST-bake!
HIGH FIVE, and flagged as beautiful.
Elaine :+D
chefelaine
in Muskoka loved it
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