Daily Bread
No knead bread is a growing fad that gives more people entree into the art of baking bread. There are a number of very good videos describing the process on youtube . I find this idea both interesting and at the same time far from compelling. I simply love to have my hands in the dough, to feel its sticky sloppiness transform into soft elasticity as all the ingredients meet one another and come together into a lively dough. Kahlil Gibran wrote that work is love made visible. So too is bread love made visible.
So, I choose to knead my bread dough (all except for sour rye which is happy with a vigorous stir). It is good exercise and meaningfilled and the results are more pleasing in terms of crust and crumb. Nevertheless, from these video clips I have learned to bake my slowly risen loaves in a well heated cast iron pot with lid. This simple technique produces crusts that rival those of my best bread ovens.
- shape mature dough into large loaf (18 to 36 hour preliminary and 2 to 3 hour final rise – depending on temperature of the house)
- place cast iron pot and lid in oven at 500 F.
- using well floured hands transfer loaf into pot
- cover and put in oven for 20 minutes
- uncover pot and lower oven temperature to 400 F.
- bake for 15 to 20 minutes
- let cool and admire remarkably beautiful crust