The Basic No-Knead Bread Recipe Adapted From Sullivan Street Bakery
You don’t need a brick oven to make an incredible rustic bread. Nobody will believe that it’s home made. If it’s your first time I’d recommend to use a mix of bread flour and whole wheat flour. Bread flour (similarly to white flour) has a higher gluten content than regular whole wheat flour and that helps the proofing process. photos Coco Zordan
1+1/2 c. whole wheat flour
1 + 1/2 c. bread flour (or unbleached flour)
extra flour to keep dough from sticking to work surface
dry yeast 1/4 tsp
water about 1 3/4 cup
1 tsp. salt
sesame seeds 2 tbs
oats 1/2 cup
sun flower seeds 2 tbs
opt. ground nuts 2 tbs
In a large bowl combine flour(s), (seeds,oats,nuts) yeast and salt. Add 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.
Dough is ready when its surface is dotted with bubbles.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball with the help of a spatula. Generously coat a cotton towel (or a silpat as shown in the pic) with flour, wheat bran or cornmeal; put dough seam side down on towel/silpat and dust the top of the ball with more flour, bran, or oats. Cover with an upside-down bowl or with a cotton towel and let rise for 1 or 2 hours.
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/silplat and turn dough over into the hot 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. (pic on the left: 2 c. bread flour + 1 c. whole wheat flour, on the right: multigrain whole wheat flour)
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