Another and probably final update on my version of the no-knead bread. I wanted the bread to fill my 10” X 4 1/2” cast-iron pot. This final version did it beautifully: 6 cup flour (4 whole wheat and 2 bread flour); 2 1/2 tsp kosher salt; 1 packet (1/4 oz.) active dry yeast; 3 1/4 cups cold (city tap) water; 1 Tbsp plain yellow cornmeal (not self-rising)for the pot. The procedure remains the same as in the original recipe published in the Journal. The bread came out beautifully and rose almost to the top of the pot, which was my goal. However the next time I will probably lower the oven temperature to 425� and bake a little longer because the bottom crust is very well done while I think the center could be dryer. We’ll see.
Anne-Marie Miller on 03/15/2009 (10:54 am)
Update on my version of no knead bread: As mentioned in Michael’s article, my goal is to increase the proportion of whole wheat for a healthier all purpose bread. I also decided to increase the total quantity of flour to have a larger (i.e. higher) loaf, using same pot. I just took out of the oven a loaf that looks great (too hot to taste at the moment). This is what I did:
5 cups of flour (3 whole wheat and 2 regular bread flour); 1 heaping tsp kosher salt; 1 envelope active dry yeast (1/4 oz); 2 3/4 cups water. Followed the procedure originally published.
Anne-Marie
Anne-Marie on 03/01/2009 (8:07 pm)
To Miriam:
Fleischmann’s Rapid Rise yeast IS instant. Instant yeast is called different things by different manufacturers—basically, anytime you see a word like quick, fast or rapid in the name you can be pretty sure it’s instant yeast.
Re Mark Bittman: Maybe you missed my Jan. 21 story in the Journal about no-knead. That story explains how Mark Bittman helped popularize this method. I gave him full credit. I also give credit to Jim Lahey of the Sullivan Street Bakery in Manhattan who first shared the recipe with Bittman.
This link will take you to my Jan. 21 story:
http://www2.journalnow.com/content/2009/jan/21/experimentation-leads-to-no-knead-bread-variations/living-food/
Thanks, Michael
Michael Hastings on 02/08/2009 (9:19 am)
Sorry, but I still think we need to give credit to Mark Bittman, the Minimalist, for introducing this recipe in the NY Times two years ago. I’ve been making it nearly as long. It’s very adaptable, and I’m looking forward to trying both Miller’s and Upchurch’s variations. But let’s give credit where credit is due- to Bittman, whose weekly column and video continue to inspire experienced and inexperienced foodies and eaters alike.
Incidentally, does anyone know where I can find Fleischman’s Instant Yeast in Winston-Salem? I finally found a giant vacuum sealed bag of Saf Instant Yeast at the Chef’s Market next to total wine, but I’m told the bread is better with Fleishman’s. I’ve seen Fleishman’s “rapid rise” and “bread machine” yeasts in Teeter, but never “Instant.”
Thanks for a great blog!
Miriam on 02/07/2009 (9:11 pm)
In my recipe that Michael posted, I have found that it makes little difference to let the dough rest again for two hours before baking. I usually just fold the dough after starting the oven and cast iron pan preheating for 30 minutes. I am now working with the dough directly on an oiled countertop, as Donna Upchurch does. Much easier to work with!! I just baked a loaf with fennel seeds and cracked black pepper, added in at the original mixing of the dough. Try this one, it is very good! Barb Ford
Barb Ford on 01/29/2009 (1:15 pm)
In Anne Marie Miller’s No Knead Bread, how much yeast is a quarter of an ounce? Could someone let me know that measurement in teaspoons? I’d love to try the recipe, but would like to get the measurements right before getting started.
Jenny, 1/4 ounce is the standard size of a packet of yeast. Check any packet you have, and if it’s 1/4 ounce (0.25 ounces), use the whole packet.
If you have bulk yeast but no scale, measure 2 1/4 teaspoons.
—Michael Hastings
Jenny Puckett on 01/28/2009 (6:08 pm)
