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Are you baking anything lately?
Surely there’s a place in heaven for bakers who have worked out the kinks of no-knead bread baking and share their secrets. No-knead recipes are yeasty home-baked goodness — but take a fraction of the usual time and effort.
Bread genius and angel to home bakers that Jim Lahey, with his book, “My Bread” is, he does the other no-knead cookbooks one better. Forget any need for pizza stones and steam via his simple solution: baking in covered pots.
Recipes are starting points to be fiddled with after my first try, not instructions to be rigorously followed. Lahey encourages experimentation. All his recipes are all easy and all of them accommodate deviations.
These two loaves are loose interpretations of his “Pane Integrale/Whole Wheat Bread,” that I baked for last Sunday’s brunch. The smaller was a whole recipe. The larger, a double recipe that needed a few extra minutes to bake thoroughly.
Lahey recommends two hours minimum for the dough to rise. Longer produces more patience fermentation, which all the tastier. I’ve let my dough sit for 24 hours. Longer-rise loaves steam…
