Saturday, August 28, 2010

Jim Lahey's No-Knead Bread Recipe

















This post is not about bread, really.

I was in Switzerland last month, teaching. My ex-husband is from Switzerland. I did not want to return to his home country for fear of dredging up both wonderful and miserable memories of our time together there. I dreaded this trip. And I dreaded writing this post, obviously, or it wouldn’t have taken me more than six weeks to get to it. My one-week Swiss challenge was to take Switzerland back for myself, to separate the place from the person, and to enjoy, alone, the aspects of Switzerland that I once loved.

I only taught one morning class on Monday, and so in the afternoon, with Bern as my starting point, I took off for Montreux, and the Montreux Jazz Festival. Montreux, yeah, to hear a little free jazz, and have a beer, with the Lac Léman and the rising Alps and the setting sun as the music’s backdrop. My Swiss demi-tarif train pass is still valid, a pass which allows me to purchase half price train tickets anywhere in the country, and so off I went. Dig it.

In the middle of the week, I spent the afternoons sunbathing by the Aare river in Bern’s crowded public park, and partook of the Bernese summertime ritual of walking far upstream, near naked and barefoot, to jump in the river and float quickly down. I tried swimming upstream to hold my spot, and, unsuccessful, wondered how Olympic swimmers would fare as I edged slowly further and further toward the red final exit signs, and the poles that I wanted to neglect to grab onto, in part rebellion, and partly in the interest of continuing this relaxing float in the Aare, around Bern, through some Swiss lakes, to the Rhine, and a little tour of Germany, and out to the North Sea. I was thinking, then, in that split second, that that’d be true freedom, really, missing that pole.

On Friday, I took the train, again, this time to medieval Murten, and not establishing an instant connection with this small town, spontaneously, and with one minute to spare, I boarded the last boat of the day to Neuchâtel. This two hour picturesque voyage took me from Lake Murten, through the Broye Canal, to larger Lake Neuchâtel, and during the voyage I alternated sides on the deck of the boat to catch the farms on the port side, and then the hundreds of birds alighting on the tip tops of trees on the starboard side, their wings in silhouette as the sun set behind them. I ate my bread with gruyère and tomato and sipped the Fendent that I had brought on board, and from time to time the captain would warn me before he sounded the horn to signal a stop, and then sometimes when it was quiet, he’d turn around and ask me, “Ça va? C’est bien?” Oui, c’est bien.

Saturday, I pulled on my hiking gear and set out for the Swiss Alps and Grindelwald. From Grindelwald, I hiked for four and a half hours and 900 vertical meters to the foot of a glacier, which I just glimpsed, before it clouded over and began to rain. On the way up, I asked a local Swiss man if my planned route was a difficult one. Not at all, he said; it’s like this, and indicating the topography of the trail, fish-tailed his hand when he should have been roller coastering it. But, as I learned from my ex-husband, I saved my calves while hiking straight up by turning the path into veers to the right, and veers to the left, and then right again, and so on, and veering slowly about like this, I passed grazing cows, and alpine huts selling cheese made from those cows’ milk, and, sometimes, I’d stop to drink from pure, Alpine streams to slake my thirst. And I talked to myself on this trek. I talked out loud about appreciating the moment. About forgiveness. About trying to be easy on myself and others. And I sang (badly), and I even yoddled a little (worse).

And later in the day, I took the train to Lauterbrunnen where I walked under one of Europe’s largest waterfalls (and met the international jumpers who fly off the top of it), had a respectable Swiss fondue (though not as good as the fondue I ate in Gruyères), and at dusk, I peacefully rode the train back to Bern through the two lakes of lovely Interlaken. It was raining lightly, then, and there was just enough light to illuminate the mountains behind the train. I stood up, pulled the window down, and stuck my head out to catch the last glimpse of those gorgeous and imposing mountains, Alpine mist on my face.

I don’t like everything about Switzerland. But hiking this verdant landscape, and swimming in its pure lakes, and eating its fresh, mostly organic, sustainable foods, and riding its comfortable, reliable trains, are all delights that I now know I will continue to enjoy. Yes, it took a love affair to expose me to Switzerland’s charms, but this week showed me that I can make them mine now, and mine alone, and that, it turns out, may have more to do with bread than I thought.

Jim Lahey's No-Knead Bread Recipe

Note from Banu: My father makes this bread regularly, and now I know why. For my birthday, he generously sent me Jim Lahey’s book containing this simple no-knead bread recipe and a cast-iron pot in which to cook it, and ever since I’ve been experimenting with different permutations of the original recipe.

This is Mark Bittman’s New York Times adaptation of Jim Lahey’s bread recipe, but it is not that far from the original. I usually make a whole wheat loaf, and have determined that 2 cups whole wheat bread flour to 1 cup white bread flour is a pretty good ratio. I also like to add one to two handfuls each of sunflower seeds and pumpkin seeds, for a heartier, healthier loaf. My loaves haven’t risen so much as the pictures in Lahey’s book, but the crust is incredible, and though, when sliced, is the shape of a biscotti, and not so great for sandwiches, in the morning with a little flax oil or slice of cheese? Heaven.

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 and 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.

24 comments:

Chef Dennis said...

that is a great bread, the pot helps it build so much flavor! I use the no knead recipe that uses a bread stone, thats the one I taught my girls, just cause I didn't want to ruin one of my le creuset pots!

Banu said...

Yes, Chef Dennis, the pot and the fermentation process develop so much flavor! I've never tried making it on a bread stone, but I'm sure it tastes just as good. Thanks for reading.

Michelle J said...

Yay, you're back!!! :)

I just knew that you must have been off on some wonderful globe-trotting adventure. Switzerland sounds amazing! Now you've got me pining for some gruyere fondue!

The bread looks great, alas yeast and I do not play well together, with the exception of wine making. Seriously, my bread could be used as a weapon - or a doorstop. :(

Banu said...

Oh, Michelle J: Yes, I think I needed a little break for the summer, but I'm happy to be back, and I'm glad you're still reading!

I am also not so good with yeasty baking, but this bread is really easy and quite delicious. It really is worth a try!

natural selection said...

Namaste!
Beautifully written, my impression is that I was going on a journey with a really great person. You are divine and special!

Balance of emotion
Balance of the mind
Balance of the body
Now its time to break bread!

Banu said...

natural selection: thank you so much for the kind comment; I'm glad you're here!

Anonymous said...

I had the same problem with the dough not rising and found that I needed to give the yeast a 'nudge' by using lukewarm rather than cool water. It made no difference with the flavor of the bread but now I get gloriously full and domed loaves. IN addition to the wonderful crust!

ed said...

Jim Lahey did a follow up with Bittman about that recipe on ways to speed it up - it works in 4-6 hours and has the same texture as the 18 hour rise. When you make the dough add a 1/4 teaspoon of redwine vinegar to almost hot water and then make as usual. The heat and the vinegar make the yeast go nuts. I've tried both many times now and I may even like the quick bread better. I thought it would be denser but its the same! And so fast! you can make the dough at lunch and bake it at dinner. If you let it rise for 6-8 hours its really nice and fluffy!!!

Pekin Ogan said...

Many Thanks ED!! Your comment came at the right time as I am experimenting with spelt flour mixed with unbleached bread flour. I mixed 2 cups of bread flour with 1 cup of spelt. I also melted the yeast in a cup of warm water. The mixture took only 2 cups of water and it was still watery after the 24 hour rise. It is still in the oven so I don't know how it will turn out. But my next batch will be 25% spelt and 75% bread flour with your suggestions.

Richard said...

Banuuuuuuuuuuuu come back!

Chef E said...

This sounds so great! The story is wonderful too...you have such a way with food and words! Wish I was up to making bread...

natural selection said...

Where or What? is Banu doing?

Executing Pointe Work and drinking ayran without spilling a drop.

Receiving her tenth encore.

Getting massaged by Prince on Lake Como "doves cry" is playing in background.

Processing weapons grade plutonium.

Slapping David Chang of Momofuku with a white glove in his face and saying "you cook much too vell!"

Or she is in "love" with?? we will never know..but I'm sure she is ironing her tutu on his "abs"

In all seriousness! I hope your doing very well!

Cheers come back soon!

maggie said...

ac aya oynamaz! long a favorite expression, now a favorite blog. i ran into your blog looking for a purslane recipe and got stuck reading everything else. rare to find a voice online that reads... i don't know, like a friend.

brava.

Ina said...

looks delicious

greets from germany

Sophiko said...

Banu, please come back... we miss you!

commoncents said...

VERY NICE! I'm very glad I found your blog!!

Steve
Common Cents
http://www.commoncts.blogspot.com

Tink said...

Looks great. I like bread :)

Espana said...

I have look through your some other blog post and I like to thanks for the worthwhile information you have shared. Great job
It’s actually a great and useful piece of info.

*^_^* said...

Awesome!
Thanks, Banu!

Mary said...

It is good to have you back. I don't often comment but I thought this would be a good time to let you know I'm here and really enjoy your blog. I hope you'll post often.I really enjoy the time I spend here. I hope you have a great day. Blessings...Mary

Velva said...

Switzerland is a beautiful country. I am glad that you took it back for yourself. Thanks for sharing this journey with us.

Velva

Taylor Barrett said...

that bread looks amazing. it is a gorgeous color too.


http://www.onewonderfulthing.com

Anonymous said...

Lutfen
Please come back..
Please..
Geri don..

Daniel said...

You are - for me - a new discovery, and an absolute delight to read! I am an American living in Germany, where, I am told, I speak German with a Swiss accent (by both Germans and Swiss!) Does this give us some point of connection? Anyway, I'm a complete non-cook/Unkoch(?) and I do not do fondue (like you do.) Thank you for the fun read, and the smile it brought to an otherwise grim face.
Viele Grüße aus Kiel.
Daniel

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