popplers

Saturday night food blogging

Nothing like the smell of fresh bread
Originally uploaded by popplers.

Ever since I read The Minimalist column in last week's New York Times, I've been itching to try this recipe. According to The Secret of Great Bread: Let Time Do the Work, you can have an awesome crust without kneading, as long as you are willing to wait. I was intrigued, and when I came home from work on Friday night, I took a look at the recipe and set out.

The ingredients were: 3 cups all-purpose or bread flour, ¼ teaspoon instant yeast, 1¼ teaspoons salt. Add 1½ cups of water, and stir into a "shaggy and sticky" dough. Let rest for 18 hours.

After 18 hours, turn the dough out onto a lightly floured work surface. Fold it over on itself once or twice, then cover loosely with plastic wrap and let it rest briefly. Shape the dough into a ball. Dust a towel with cornmeal, and put the doughball onto the towel, seam side down. More cornmeal on top, cover with a towel, and let it rest for 2 hours. Bake for 30 minutes at 450°, in a heavy pot with the lid on. Remove the lid, and bake for 15-30 more. You're supposed to wait until it cools before you tear into it, but we couldn't resist. It smelled so good, and with a little olive oil, salt, and pepper, it was amazing.