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:: Pip’s Speedier No-Knead Bread

 

faster no knead bread

pip’s no knead bread

This is not really my recipe. It’s Jim Lahey’s New York Times published recipe (recently revolutionised by Gourmet Girlfriend) with some speedy tweaks.  I am often a bit too busy to think ahead, so here’s a way to make these super famous loaves without the super long rise. I think the long rise might result in a deeper, more fermented flavour… but the short rise makes for a really great, airy, crusty loaf too. (Find Jim’s book here!)

Here’s how I do it. You should do it too.

Pip’s Speedier No-Knead Bread

3 1/2 cups of strong white flour
1 sachet of dried yeast
1 tsp of salt
1 1/2 cups of lukewarm water

Put all ingredients into a mixer and mix until combined. I use a dough hook for this.  Oil a largish bowl and using a spatula, scrape the soggy dough into the bowl.  Cover with plastic wrap and let it rise for 3 or 4 hours in a warm room. It needs to be bubbly all over.  (My loaves today took 3 hours in a heated room.)

Punch the dough down through the plastic wrap. It’ll stick to the wrap. Yank the wrap off and cover with fresh plastic wrap. (You can also punch it down with floury hands.) Let it rise and recover in a warm spot for another half an hour or so. Meanwhile, preheat your oven to 450F (230C).

Grease a cast iron pot with a lid well and put that in the oven (empty!) – the dough will almost double in size as it cooks, if that helps you go choose which pot to use! I use the spray oil stuff for this job. When your dough is ready (after a half hour second rise!) use a spatula to scrape it into a bit of ball in the bowl it has risen in.

Now get your cast iron pot out of the oven and plonk the ball into it (again, scrape it in gently with the spatula, keeping it a bit ball shaped) Put the lid on. Bake for 30 minutes at 450F (230C).

Remove the lid and bake for an extra 15 minutes until golden brown. Tip the loaf out of the pot onto a cooling rack and marvel at your amazingness!

Ta-dah!

3 Comments

  • Reply
    Michelr
    April 28, 2018 at 3:51 PM

    Any idea if works with gluten free flour

    • Reply
      Pip
      April 29, 2018 at 10:38 AM

      I am not sure, but it’s definitely worth a shot! Perhaps a smaller test batch to start with? x

  • Reply
    Heike Herrling
    April 13, 2015 at 12:05 PM

    After reading your fb post about Sheila Kitzinger – I googled your name plus bread and was totally not surprised to see this wonderful recipe. Answered all my hopes. I am printing this and sticking it on my fridge. I will be a bread-baking-mama! Just in time too *phew*

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