1/18 Photos of Zurie's Overnight No-Knead Bread
1 hr 10 mins
After posting this recipe, and making the bread at least 3 times a week, I have simplified the rising process, and eliminated the messy parts. The original recipe comes from baker Jim Lahey of the Sullivan Street Bakery, and has been discussed on Zaar. I have tweaked it a bit, and this is the closest I can come to those French "boules". It is real BREAD bread, not chemical cottonwool. All you need is time. The instructions are terribly long, but once you've read through it, you will see it's only to make the already-easy process still easier. Now you only need hunt up a suitably heavy pot with lid ... This is the best bread I've eaten in years. UPDATE, 13-8-07: Decided to try and use 4 cups flour to get a fatter loaf. It worked, and with the same smallish pot I got a lovely loaf. This 2nd recipe is tacked on to the instruction list. Good luck! By the way, if you want wholewheat bread, don't use this recipe. Rather use your bread machine or your normal way of bread-making. This very French-style loaf should be made from white bread flour, and you can add in a little fine rye flour. Sometimes I add 1 cup of "brown bread grain flour" which is very finely stone-milled, and has no large bran flakes. But basically, this is a white bread. Go on, indulge! Slice a piece for yourself when you can handle it and the crust is still crunchy-hard ... Heaven!
My Private Note
Units: US | Metric
- 1*** Since first making this bread according to the original instructions (which caused a lot of mess), I've simplified the process. I have now bought a fairly deep plastic bowl with sloping edges, so it has a smallish bottom. The plastic seems almost -- not quite -- non-stick, and this is the method I use now:.
- 2In such a lightly greased plastic bowl, put the flour, and add the yeast, sugar and salt. You may want to add less salt, but we found the original amount (1 1/4 teaspoon) not enough. Mix through.
- 3Add the water and stir the lot through until well mixed to a nice, smooth, quite sloppy dough.
- 4Cover bowl with plastic wrap and put a kitchen terry towel or two over the top as well. Stand in a draught-free place for 18 hours.
- 5For me it works best to mix this up at 3pm. This means the dough is ready at 9am the next morning and I don't even have to get up early like my grandmother did to bake those huge farm loaves in the old days.
- 6After 18 hours the dough should be puffy and have little bubble holes on top and have more or less doubled in size, but don't worry too much about that.
- 7Instead of -- as the original recipe said -- turning out the dough on to a towel, do the following: From the sides of the bowl, scrape the dough away with light movements and fold it over on itself with floury fingers. Turn the bowl round and round, flattening the dough by repeating this "folding over". LIGHTLY press a little flatter.
- 8Cover bowl with same (now messy) plastic used before, and same terry towels.
- 9Leave to rise again -- 2 hours long.
- 10Half an hour before the 2 hours are up, put your oven on 450 deg F/220 deg Celsius. (I find that in my convection - fan - oven I can use a slightly lower heat: 215 - 210C, but the difference is not important).
- 11At the same time you need a heavy pot WITH a fitting lid, and this will go into the cold, heating-up oven, empty. The lid is to keep in the steam and cause that wonderful crust to form.
- 12Nothing beats an iron pot. Le Creuset will do too, and ceramic has been mentioned.
- 13I use a non-stick oval-shaped iron pot with a domed lid. You do NOT need a "6 - 8 quart pot" (sounds crazy to me) as stated in the original recipe. It's a small bread. My iron pot is a 2 1/2 quart pot, which translates to roughly 2 1/2 litres as well.
- 14I grease the pot and lid with REAL butter, and sometimes I slosh in some olive oil. I don't know why, but I feel I should do it. Now PUT THE POT IN THE OVEN, lid on.
- 15After the 2 hours of the 2nd rising, and when the oven and pot has reached its correct heat, take out that piping hot pot very carefully (I put it on one of my oven grids on a granite surface next to the oven).
- 16Have the covered dough nearby, and a silicone or other spatula. Tilt the plastic bowl over the smoking pot (don't let it touch the very hot pot) and with spatula or fingers scrape the dough lightly and evenly into the hot pot. It will sizzle as it falls into the pot; don't worry about that.
- 17Shake the pot slightly to distribute the dough, put on the lid, and carefully shove the whole shebang into the hot oven.
- 18Bake 30 minutes with lid, then open oven and take off lid. Bake 15 - 30 minutes more, until your bread has a golden crust. I find that about 15 - 20 minutes after taking off the lid the bread is ready. Baking times will differ because ovens differ.
- 19Turn out, and swallow that saliva until it's just cooled enough so you can saw off the end part to eat with real butter. On your own.
- 20When cold, do not put in plastic bag. Use a paper bag at most. I simply turn it on to the cut side on the breadboard, and cover it with a kitchen towel. It lasts until it's been eaten, which doesn't take long. Do not refrigerate, which would be silly.
- 21***A few points: 1. Z-mail me for questions 2. Your experience might be "messier" than mine; it depends on the consistency of the dough and the bowl you use. But greasing the bowl right at the start does help. 3. Keep to the hours mentioned. It's meant to be a sloooow rising process. 4. Be careful not to burn yourself! 5.I have just found, praise the angels, a wonderful, very fine stone-milled 100% organic flour, and have just put a loaf of that, for the first time, in the oven! I think this robust, Frenchified loaf just cries out for stone-milled flour, fine and creamy or almost white. 6. You could use 2 1/2 cups white bread flour + 1/2 cup fine rye flour. DO NOT USE wholewheat flour for this bread, except for maybe a handful: it does not have enough gluten for this bread.
- 22Good luck!
- 23And a warning, added months later: that pot you use MUST go into the oven empty, and must heat to the heat of the oven. I tried putting the dough in a cold pot yesterday, and the bread wasn't as successful. It didn't rise nearly as much, and didn't have that lovely artisanal cracked round top. So HEAT THE POT as instructed.
- 24MAKING A LARGER LOAF: The warning here is that I use my metric cups and spoons for this, which are very accurate! Fortunately I have a Pyrex measuring cup with both metric millilitres and Imperial fluid ounces, so I could measure the water absolutely equally.
- 254 x 250 ml flour, or 1 litre or 4 cups (1 quart).
- 263/4 teaspoon yeast, and stir into flour.
- 273/4 teaspoon sugar, stir into flour.
- 2815 ml or 3 teaspoons salt.
- 29600 ml or 19 fluid oz water (JUST under 2 1/2 American cups -- maybe 2 teaspoons less than 2 1/2 cups).
- 30(EDITED June 2008): My husband actually calculated -- I'm bad with maths! -- that the water should be 666 ml -- so add a dash more than 600 ml if you feel it's necessary. Just remember to bake this 2nd, larger recipe for the full hour. Also, he said the bread needed more salt. We don't eat a lot of salt and I'm not worried about the issue, so I now use 4 teaspoons, i.e. 1 tablespoon + 1 teaspoon).
- 31Best results are still with white bread flour, stone-milled, or all-purpose, and a little rye flour can be used too.
- 32Carry on as usual, grease the pot really well or pour some melted butter or olive oil into the hot pot and tilt it to grease bottom. By the way, a silicone spatula works a treat when you tilt the dough into the super-hot pot!
- 33YET ANOTHER NOTE: the 3-cup-flour bread is ready at plus-minus 45 minutes. I have found that the 4-cup-bread needs a full hour.
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Nutritional Facts for Zurie's Overnight No-Knead Bread
Serving Size: 1 (746 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1379.6
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 4670.1 mg
- Total Carbohydrate 289.0 g
- Dietary Fiber 10.6 g
- Sugars 3.1 g
- Protein 39.5 g