Hey S,,,cooking Rockville Centre?? Thanks for the tip..is the recipe on line?

I tried the basic "New" recipe from CI about a week and a half ago and I did think the beer and vinegar added to the flavor. CI has you doing minimal kneading - I still did the one bowl, fold the dough in the bowl method with no kneading. I have plans to try their WW and rye variations too.

Hmm, I got the recipe online and now I can't access it.

Lee

Thanks, Lee! I will try to get it. I was thinking of subscribing..I let Taste of Home expire and wanted to try something else.

I found this when I did a search. I couldn't get on to the CI's site.
Clare
Cook's Illustrated this month has an article on No-Knead Bread. Instead of 1 1/2 c. water, they used 3/4 c. plus 2 T. water. Then they added white vinegar (1 T.) and a little beer (1/4 c. plus 2 T.) to add a little more taste.

It was great, probably the best I've made. I used Bud Light, since that was the only mild-flavored lager I had. CI suggested mild lager and we usually have ales or porters on hand.

A great suggestion from Cook's Ilustrated is to let the dough do it's second rising after shaping on a 12 X 18 piece of parchment paper sprayed with Pam and placed inside a 10" skillet. Let it rise there for 2 hours lightly covered with plastic wrap. The skillet keeps it from spreading out too much. Then when your cooking pot is hot (this time I used a 5qt. Mario Batali Dutch Oven) lift up the parchment paper and set the whole thing, dough and parchment, in the pot. Cover and bake, 30 minutes covered, and 20-30 uncovered. When the loaf is done, just lift out the parchment and the bread comes out easily."

Hey....if you don't keep reworking...no one pays attention and you are not news.
How many years is it now that people have been making bread????

Yes Kathleen and only someone who knows the island would know that! I take it from your user name that you're from LI as well...where abouts?

The original recipe is as follows. Cook's added beer, vinegar, and a quick knead before the final rise.

Sue

No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1.5 hours plus 14 to 20 hours rising

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 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 1.5 pound loaf.

The CI variation looks like it will eliminate many of the problems with NK bread and I'm going to try it out tomorrow!

I am excited!!!!

Michelle

My CI magazine just came today, I checked out their recipe right away. I'll give it a try just as soon as I can. Guess I need to go buy some 'Bud'.

Nancy

Looks good. Here's a link to the recipe.

Here is a link that might be useful: Almost no-knead bread

Hey Nancy, this Bud's for you! Remember that one?
Mom, thanks for the link!
Sue, I am from Southampton now, but grew up in Huntington. Have lots of friends from your area though!

Thanks for the the PDF MomJ. Here are variations that CI mentioned:

Olive, Rosemary and Parm

Add 4 ounces (about 2 cups) grated Parm to the flour mixture in step 1
Add 1/2 c chopped green olives with the water.

Seeded Rye

replace 1 3/8 cups (7 ounces) AP flour with rye flour and add 2 T caraway seeds in step 1.

WW Bread

Replace 1 cup (5 ounces) AP flour with WW flour. Stir 2T honey into the water in step 1.

Cranberry Pecan Bread

Add 1/2 cup dried cranberries and 1/2 c toasted pecan halves to the flour in step !.

Because of my dry climate I used 4 ounces of beer (Samuel Adams Boston Lager here) and a little more water. My loaf got a quite dark crust (tasted great but not so photogenic) so I didn't take a photo, but it was good.

I'm looking forward to trying the WW and the Rosemary Olive variations.

Lee

I have a loaf on it's second rise..Curiously I need to add more liquid when I make no kneads..
I think this one will be good..Thanks for the real link..I was piecing info together.....
While vacationing..I was able to have good bread everyday:) I love this method.

Just this past weekend I made a No Knead bread (link below). I was in a time crunch, if I had waited the 12 hrs for the first rise, then allow 2 more hrs. for the 2nd rise, I would have had to bake it off @ 2am. I didn't schedule it correctly, for sure.

Here's what I did & it worked for me. In a 2 cup glass measuring cup with 1 1/4 cups of water & placed in the microwave to boil, then placed the hot cup in the corner of the microwave. The "NKD" was in a plastic bowl w/it's cover, I then placed the bowl as far away to the opposite corner of the MW as possible, there was approx 6" between the two. I did not open the "MV" door until I saw that it had risen.

An additional factor was, the oven was on for a good part of the afternoon. With the "MW" sitting above the stove, it may have been getting radiant heat to some extent, as well. If the oven wasn't on, then I probably would have reheated the water after 1.5 hrs., of course removing the bowl of dough.

In approx. 3 hrs. it was doubled, then placed the dough in the pot for the second rise. It all worked just fine for me. Saving a lot of time, that I didn't have that particular day.

Lucy

Here is a link that might be useful: Chocolate Cherry-Pecan NK Bread

lsr2002, I'm assuming the rosemary goes into the mix along with the parm? Any amount given? Thanks
Di

Oops, sorry Di, guess the decaf espresso I was sipping while I typed didn't keep me alert enough last night! Here's how it should read:

Olive, Rosemary and Parm

Add 4 ounces (about 2 cups) grated Parm and 1 tablespoon minced fresh rosemary leaves to the flour mixture in step 1
Add 1/2 c chopped green olives with the water.