Fans of Mother Earth News and the New York Times' Food and Wine section have been inundated with new methods of making no-knead breads. Although many have been tailoring the idea, it is Lahey's techniques that have set the pace for this popular way of making bread.
What to Expect in My Bread
While the title of his book may make it seem that Lahey is a bit bitter about his recipes being "outed" in major news outlets, the tone of the book is friendly and conversational. His opening chapters detail his bread baking biography. From his first foray into bread making as a love-sick boy to the Sullivan Street Bakery, Lahey is eminently likable. His genuine passion for his craft and his willingness to share make him feel like an instant friend.
Followed by a detailed discussion of ingredients and utensils, it becomes clear immediately that Lahey is guaranteeing success by encouraging a full knowledge of the process and not just a slapdash approach with whatever is available in the kitchen. Instead of appearing snobby, his insistence on quality ingredients, the right temperature and the right pot are encouraging to the first time baker who will not instinctively know these things.
With the whys covered, the how-tos come into play. The Basic No-Knead Bread Recipe is not only written concisely but is accompanied by a three-page step-by-step photo spread. Lahey makes it very difficult for any baker to mess this up. His reach extends to rolls, pizza doughs, sweet breads and even reaches to far as to provide entire sandwich recipes for using the bread. All of the recipes in his book are clear and provide both cup standard measurements and weight measurements.
The No-Knead Technique
Lahey's technique may not require kneading but it does require time. The trade off for not kneading the dough appears to be allowing it to rise for a long time. After mixing the ingredients, the dough must rest, covered and in a warm spot, for 12 to 18 hours. After that time, it is wrapped in a floured dishtowel, allowed to rise for another 2 hours or so and then baked in a pre-heated cast iron (or ceramic) covered pot at 475 degrees. The baking time runs 30 minutes with the lid on and another 15 with the lid off.
My Bread is loaded with incredible recipes and they inspire adaptation, like the following recipe for a No-Knead bread - inspired by Lahey's recipe for Walnut Bread or Pan co'Santi.
No-Knead Bread with Dried Figs and Almonds
Makes 1 loaf
- 3 cups bread flour
- 1/2 cup chopped dried figs
- 1/2 cup chopped almonds
- 1 1/4 teaspoons salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon yeast
- 1 1/2 cups cool water
Combine flour, figs, almonds, salt, cinnamon and yeast. Add water and mix thoroughly until the dough is wet and sticky. Follow Jim Lahey's basic no-knead bread technique.
Jessica Ferguson - Jess-of-all-trades! You name it, I'm probably interested in it. 15+ years experience as a gardener and naturalist and all that comes ...
