Posted by J. Kenji Lopez-Alt, June 17, 2011
I'm telling you right off the bat here, that as far as personal innovation goes in this article, there's not all that much. All I'm doing here is taking someone else's brilliant idea and breaking it down for you a bit, offering a few suggestions and other applications.
That said, I've never seen what I consider to be a really satisfactory explanation of the science behind the No-Knead Bread recipe,* so I'm gonna try and fill that hole here. And what cool science it is.
*Addendum: In a completely inexcusable bout of absentmindedness, I completely forgot to mention the excellent chapter on No-Knead bread in Aki and Alex of Ideas In Food's book. Those guys have got science to spare, and if you haven't read it yet, it's worth more than a thumb through!
In 2006, Mark Bittman introduced the world to a recipe from Jim Lahey of Sullivan Street Bakery, which had a whole bunch of home cooks opening up their Dutch ovens and exclaiming oh my goodness—I can't believe I just did that! It certainly had me thinking that.
The No-Knead Bread recipe became an instant hit, and, I'd be willing to wager, started off an entire generation of home bakers on an entirely new journey.
Here's how the recipe works: combine flour, yeast, and salt in a bowl. Add water and stir with a spoon. Allow to sit overnight. Shape into loaf and allow to rise. Bake in a preheated Dutch oven.
That's it.
want to read more, click here:
http://www.seriouseats.com/2011/06/the-food-lab-the-science-of-no-knead-dough.html
Norma
Pizzas
Preferment for Lehmann Dough Pizzas
Crust of Pizza
Rim of Preferment Lehmann Formula
Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough
At my mom's home getting ready to bake in her gas oven
click on picture to go to post
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