18 Hour - No Knead - Bread
  Re: (...)
Oh my, let me tell you this is a wonderful bread - Jan has talked about it in another post (note to Jean: add her notes to the recipe! ). Time-wise it may look a little daunting, but you don't do anything - maybe 5 minutes work total!

This is a take off of the original 18 hour bread recipe from the NY Times -

* Exported from MasterCook *

18 HOUR BREAD - No Knead Bread
(sorry - I've got to go back to the referenced website and find out who's recipe this is)

3 cups all-purpose flour
2 1/2 tsp. kosher salt (Do not use regular table salt -- or your bread may become too salty.)
1/4 tsp. active dry yeast
1 1/2 cups warm (not hot) water

Combine the dry ingredients together in a large plastic or glass bowl. Pour in the water and stir just until mixed. A shaggy dough should form. Cover the bowl loosely (I use a very large Tupperware bowl) and allow it to sit on the counter for about 18 hours. The dough is ready when it becomes covered in bubbles and when you can see the strands of gluten forming when you tip the bowl. Your dough will be very wet and sticky. That is how it should be.

Sprinkle the work surface (I like to use my Silpat so that the dough doesn't stick) with a mixture of about 1/4 cup all-purpose flour and 1/4 cup cornmeal. Scrape dough out onto the floured surface and fold it four times like you would a letter-once from 3 and 9 towards the middle and once from 6 and 12. Place dough back into the bowl seam-side down and cover again, allowing it to rest for another 2 hours.

(I actually just left mine on my Silpat mat and covered it with plastic wrap, but allowed enough space for it to rise. The Silpat made it easy to turn out the dough into the pan after the final rise. If you are using a plastic bowl, be sure not to touch your plastic bowl onto the hot pan or you will melt it.)

Midway through the final rise, preheat your oven as well as the 3 to 4-quart pot and lid to 450 degrees for 1 hour. After the dough has risen for about 2 hours, remove the hot pan and lid from the oven and quickly dump the dough into it. It should now be seam-side up. Replace the lid on the pot and bake the dough covered, for 30 minutes. Remove the lid and continue to bake it for 15 to 20 minutes longer. Be sure to check it after 15 minutes to ensure it isn't burning.

Notes from author:
Now comes the most difficult part. Remove the bread from the oven and turn it out onto a cooling rack. It will be smelling divine and beckoning you with its golden brown colour and crackling crust as it cools. You MUST allow it to cool fully! Do not give into temptation and cut into it early. It is best to give it at least an hour before stealing your first slice.

The biggest thing to keep in mind is that you need to plan ahead. The dough needs to be able to sit for 18 hours. It then gets folded and allowed to rest and rise for another 2 hours, with baking and cooling taking another couple of hours. I usually stir my ingredients together around supper time the day before I need it so that by the following afternoon the dough is ready for me to finish off and bake, providing us with a home filled with the wonderful aroma of fresh-baked bread just in time for supper.

The other important key to this recipe is the pot. You will need a heavy bottomed 3 to 4 quart pot that is heat resistant up to 450 degrees. Be sure to remove any plastic knobs from lids that may not be able to withstand temperatures this high. Most people find success with pots from Le Creuset (removing the knob before baking) or a cast iron dutch oven. The pot should be deep enough that the bread will not rise up to touch the lid when it is baking.

The following amounts and method are what I have found work for me. I encourage you to read through some of the links above if you are interested in reading what has worked for other people including substituting whole wheat flour and the lengths of times they let the dough rest, etc. Overall, it is a very forgiving recipe and one that I hope you will find success with as much as I have.

Jan's notes on this recipe:
I love the NY Times No-Knead 'Mark Bittman' bread and have made it at least once a week since the recipe started making the rounds.

Each time I make it, I try to make it even easier:

1) After the 18 hr rising period, I don't turn it out onto anything. The towel process is horrible and if I had to do that, I wouldn't bother with the bread.
2) Now I just sprinkle the dough (in the same bowl) with a little flour and use a spatula to fold it over a few times.
3) I let it rise for the 2 hrs in that bowl.
4) Sometimes, before I put the bread into the hot pot, I sprinkle the bottom with some cornmeal but I really don't notice it enough to bother with this step anymore.

I LOVE this bread and Mr HB laughs and calls his office The Bakery. When we start getting low on bread, I just stir up another batch and his office is the warmest room in the house.

It's kinda sour dough-ish. It's wonderful for sandwiches, garlic bread, toast....I love it.

Don't worry if you take the batter out earlier or later. The first time, I almost stood there with a timer waiting for the 18 hrs to be up. I have used it from as little as 15 hrs and as long as 22 hrs and I've found out it tastes better after longer hours. This recipe is very forgiving. I don't think it could be messed up.

The height of the bread depends on the pot you cook it in. My pot is about 10", so The bread is about 2"-3" high
(me-even tho she's talking about Bittman's recipe, I'm sure the same would apply to this one also.)


I started the bread ~5:30 p.m. Thursday nite and finished it up ~11 a.m. Friday morning. We had eaten at least a third of it by dinner time - it was so good. But, I did let it rest the hour before cutting into it!

And all of this wonderful tasting bread with just 1/4 tsp. yeast!!! Not being a baker, I just find this hard to believe, 'cause I don't know all the ins and outs of baking.
It's just a flavorful, chewy, peasant bread.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: 18 Hour - No Knead - Bread by cjs (Oh my, let me tell y...)
Do you realize how many pages back I had to go to find this recipe?
Don't wait too long to tell someone you love them.

  Re: Re: 18 Hour - No Knead - Bread by bjcotton (Do you realize how m...)
Don't worry about all those fancy directions, BJ.

Just add everything to a bowl and mix.
Cover with saran wrap.
Wait 18 or so hrs.
Flop dough on floured cutting board.
Add a bit more flour to flip/flop it over a few times
and cover it w/ Pam'd saran wrap and then a towel.
Total resting/rising time - 2 hrs.
After about 1 1/2 hrs, preheat oven and pot and lid.
After another 1/2 hr, take pot out of oven and flop dough in.
Cover pot and bake.

I've been baking it about 45 minutes with the lid on and taking the lid off for another 15 minutes to brown.
The dough is dryer after this. Sometimes I have cooked it per the instructions and the dough just doesn't seem done enough.

Please spay and neuter your pets.
  Re: Re: 18 Hour - No Knead - Bread by Half_Baked (Don't worry about al...)
Sorry, I edited this so much...Mr HB was 'bothering' me.

Please spay and neuter your pets.
  Re: Re: 18 Hour - No Knead - Bread by Half_Baked (Don't worry about al...)
Jan, you certainly simplified this recipe. And it seems like if you don't do something exact, it doesn't matter. Today, I used dough that sat for 24 hours and it was just fine.

I got a good suggestion from a baker. He told me to stick an instant read thermometer into the middle of the bread and if it reads 200 degrees, it's done. I've found this to be sound advice.

Today, I tried something new. I preheated my baking stone, then slid the bread onto it, put it in the oven, and poured a cup of water into a pan on the bottom rack, which created steam. The bread came out beautiful, nice and brown with a really crispy crust, in a nice oval shape. This is such an easy to dough to learn with!


"Drink your tea slowly and reverently..."
  Re: Re: 18 Hour - No Knead - Bread by Mare749 (Jan, you certainly s...)
Thanks MaryAnne, that's a great suggestion.

Please spay and neuter your pets.
  Re: Re: 18 Hour - No Knead - Bread by bjcotton (Do you realize how m...)
You are such a sweetheart---thanks for bringing up again!! I was not looking forward to hunting for it myself---BUT I WOULD'VE!!! I'm printing it this time!!! And will try in the next week or so----if I find the time---24 HOURS!!!
"Never eat more than you can lift" Miss Piggy
  Re: Re: 18 Hour - No Knead - Bread by Roxanne 21 (You are such a sweet...)
Roxanne, just import it into MC, then you can print it in your own format.
Don't wait too long to tell someone you love them.

  Re: Re: 18 Hour - No Knead - Bread by bjcotton (Roxanne, just import...)
OK y'all! I just put together my first batch of 18 hour bread and covered it with plastic wrap...3:15 PM Pacific Standard Time, February tooth!
Don't wait too long to tell someone you love them.

  Re: Re: 18 Hour - No Knead - Bread by bjcotton (OK y'all! I just pu...)
Billy, I had to quit making it. I could eat a loaf each day. *oink oink*

I've gained 10# since Jan tooth.

Please spay and neuter your pets.

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