Bread without kneading from Jim Lahey

1k 5 / 5 - -

HISTORY. A few years ago, gastronomical Explorer "new York times" mark Bittman created a furor by publishing an article on the revolutionary, in his words, the method for baking great bread at home. Minimalist technology invented by Baker Jim Lahey (Jim Lahey), the owner of a thriving bakery. "This method is surprisingly simple, - says Jim, - and gives fantastic results". Bittman who visited the master-class on baking, hosted by the Baker-revolutionary, was struck: no special ingredients, equipment, machinery, low effort, and the output of bread with a great crispy crust and porous crumb. Would you believe that the dough for this wonderful loaf of whole wheat flour and I'm not churned? I almost didn't formed, well unless slightly? And what cared he's not on the sheet not on a form, and in a heavy ceramic saucepan with the lid? About the secret of this bread with a light hand Mark Bittman called the Great Bread, - under the cut. Many letters, photos and even one movie - for clarity. Those who are baking homemade bread is not interested in, you can sleep peacefully and scroll the tape forward. The rest go under the cut.

Ingredients for Bread without kneading from Jim Lahey

Step by step instruction of cooking Bread without kneading from Jim Lahey

Шаг 1

The method Lahey a lot of fans all over the world. There are some in Israel - and even among the pros. ADI SAFRAN, for example, conducts master classes on baking this bread. She offers suggestions with the addition of sunflower seeds, sun-dried tomatoes, spicy greens, cheese, Flaxseed, etc. But the basis - the recipe new York bakers.

Шаг 2

In a large bowl, mix flour (can be of different types - white, whole, rye), yeast, and salt. Add water and mix until the flour is completely absorbed all the water. The mass will be very sticky and looks unpresentable. Cover the bowl with cling film and leave at least 12 hours, but preferably 18, at room temperature.

Шаг 3

The dough is ready when its surface is covered with dashes-bubbles.
To put it from the bowl to a floured work surface, sprinkle with flour and fold once or twice. Cover with plastic wrap and let rest for 15 minutes.

Шаг 4

Cook the flour for future work - it should be enough to hold the dough in his hands and molded him the ball. Sprinkle a cotton (not Terry) towel with flour, wheat bran and corn flour; lay the ball "seam" down on a towel and propylite bran and corn flour (to avoid sticking to the towel). Cover with another towel and leave to rise for about 2 hours. The dough should increase in volume.

Шаг 5

About half an hour before the end of the proofing is put in the oven a heavy pot with lid (cast iron, ceramic, Pyrex) and heat the oven to 450 degrees F (230*C).
When the dough is ready, pull from the oven pan and put the dough into it seam side up. (It will not look very attractive, but not to worry: baking will do the trick.) If the dough is distributed unevenly, gently shake the pan several times so the dough sat as follows.
Cover and bake for 30 minutes; then remove cover and bake another 15 to 30 minutes, until the bread will not get the desired glow. Cool on a wire rack.

Шаг 6

Girls, what do you say? I went home with this bread.
He is... with a crispy crust as in Ukraine.

Шаг 7

And this is my form.

Bon appetit!