Recipe

Polly Motzkos Easy 20-hour Bread Recipe

Add Step-by-Step Photos	Pollymotzko / All my dishes 8 months, 4 weeks ago 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. It was mentione... More Prep:15m Cook:60m Servings:12	Pollymotzko
	longrising flavorful artisan bread europeanstyle

This what the dough

The dough with towel

After baking

After first baking w

dump on floured surf

Perfect pot for no k

before baking bread

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Ingredients

3 cups all-purpose or bread flour, more for dusting

1/2 teaspoon active dry yeast-Fleischmann's Active Dry Yeast in a jar

1¼ teaspoons salt

1-1/2 cups bottled spring water that has been microwaved in a bowl for 1 minute

(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!)

I WOULD ALSO ADVISE LOOKING AT THIS WEBSITE. IT TAKES YOU THROUGH THE STEP BY STEP PROCESS WITH GREAT PICTURES.

http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited

Directions

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.

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Comments

pollymotzko 8 months, 4 weeks ago said:
It is hard to believe that this tiny amount of yeast can do anything, but then again it has LONGER TO DO WHAT IT IS SUPPOSED TO DO WITH THIS RECIPE. In the article I read which is quoted in the recipe with the URL, supposedly this recipe duplicated the type of baking in large bakeries because of the steam that builds up in the covered cooker that the bread bakes in.

I'm going to give this a try. I will just mix up what few ingredients there are and then let time do the work, so to speak. Then the next day, after let's say, 15-18 hours later, begin shaping the loaf as directed.
I never thought to look on Los Angeles Times website for recipes...I've been occupied with other sites. There are some good ones on there.
I used to get The Orange County Register when I was married-I read the food section like a novel and made all kinds of local & regional things!

If anyone makes this recipe, let me know how it turns out!

Polly Motzko

bear 8 months, 4 weeks ago said:
Ok....what kind of texture does this bread have?,does it come out open like ciabatta?

pollymotzko 8 months, 4 weeks ago said:
I haven't made this bread YET. Rather than just keep it on a file in my computer, I thought I would share it with the world and whoever makes it first say what you thought of it.

Polly Motzko

barbiemensher 8 months, 4 weeks ago said:
Keep me posted please. The only thing preventing me from making more bread is the kneading - I hate that part. But I have no issue with waiting around for a recipe to run it's course, so long as the final product is good.

momo_55grandma 8 months, 4 weeks ago said:
Sounds good will print and save thanks high5

bluewaterandsand 8 months, 4 weeks ago said:
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.

rob430 8 months, 3 weeks ago said:
I've been making this bread for 4 mos now and it is great. I use AP Flour and 1/2 to 1 tsp of regular yeast. I bake it in a cast iron pot. It comes out like the Italian bread I use to eat when I was a kid that came from the Italian Bakery. Breadtopia.com has a lot on their site with videos. I also make the long bread with sesame seeds in the clay pot.

pollymotzko 8 months, 3 weeks ago said:
Hey Rob,
Thank you so much for writing this on here! You've not only told me some really important things to know about making this: it works!
It works as well as what I thought it would. The article that it came from was quite extensive.
I am glad you increased the yeast amount; that makes more sense to me.
All the comments on this bread, which came from a cookbook that is mentioned on the weblink I quote in the recipe. How nice that it comes out like what comes out of an Italian Bakery too. You make me want to go in the kitchen and whip up some!
There really isn't much to it...mix a little of this and that and let it set for 18 hours then shape it & bake.
I like how you baked the long baguette bread in a clay pot. I have one that I bake chicken in but that is a great idea too.
Thanks for your tips!
I will also check out the website Breadtopia.com as well.

Happy Cooking and Baking!

Polly Motzko

rob430 8 months, 3 weeks ago said:
Hi Polly,You are welcome. Note: The 1/4 tsp of yeast is for instant yeast. I mentioned I use regular active dry yeast which should be doubled and dissolved in some of the 1 1/2 cups of water. Instant yeast does not have to be dissolved. But that is what I had and used. Before shaping it for 2 hr rise, they recommend stretching it, and folding over in 3's, then 3's again, rest 15 min. I am making Ciabatta loaf now which is similar type dough. The pic is what I made, 2 loaves at once. CIAO

pollymotzko 8 months, 2 weeks ago said:
I used 3 cups all-purpose flour
1/2 teaspoon Fleishmann's active dry yeast
3 cups arrowhead spring water heated for a minute in the microwave
little over 1 teaspoon salt

It is hard to believe that the shaggy looking mess turns into anything but it does.
I will take more pictures to show what mine will look like baked. The baked bread pictures came off of:
http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited
Mine will be baked at about 5-6 p.m. tomorrow!
Amazing the rising time, isn't it.

Polly Motzko

sparow64 8 months, 2 weeks ago said:
Hey Polly...this looks good, I'm not much of a bread maker, but this seems pretty simple! Saw it in the I Made It Group, so someone else has made it and liked it, too, but not sure who...they forgot to leave their review...but I am saving this one to try!

chefelaine 8 months, 2 weeks ago said:
Sounds delicious, Polly --- a MUST-bake!

HIGH FIVE, and flagged as beautiful.

Elaine :+D

pollymotzko 8 months, 2 weeks ago said:
Hey Elaine,
Thanks for saying my bread is beautiful! I thought so and am pretty proud of the results of much love and tender loving care resulting in a bread that I know my parents will love...and me too!

Polly Motzko

pollymotzko 8 months, 2 weeks ago said:
My dad dubbed my bread: "It was the best bread I ever had in my life!" That was worth making it for and to see the big smile on his face!
I'll be surprising him with this one again and again!

I keep the bread under a glass cake cafe and it keeps the crust still very "crust-like" but keeps the bread crumb interior soft and fresh. I really love how this one turned out. I'll make it and play around with variations in the future.

Polly Motzko

brianna 8 months, 1 week ago said:
This is definately one I have to try. Sounds very good. Thanks & 5 forks

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