As soon as I saw the "no-knead bread" recipe I knew I was going to try it. It was easy, it seemed like a science experiment and required a dutch oven - all my favourite things. Plus there was a video showing how to do it.
So far two food blogs I read had tried it. The Wednesday Chef has a very good article on it. My mother, who is living the high life and gets a paper version of the New York Times, also mentioned it to me. I won't repeat the recipe here: you can download it from one of the above links. Instead I am going to list the ingredients and tell you about my experiences.
1 5/8 cups water
3 cups all-purpose flour
¼ teaspoon instant yeast
1¼ teaspoons salt
Nothing too fancy
I made the dough last night. The recipe calls for 1 5/8 cups (5/8 is a little more than 1/2 a cup). The Wednesday Chef said her dough was too sticky, so I started by using 1 1/2 cups water and my dough was too dry and wouldn't come together. So I added some more water, not quite 1/4 cup. I think if you are making this, you should start with 1 1/2 cups and then add more water as needed.
Below is a photo of my dough, you can see it's ugly mess. But I didn't worry, it looked like that in the video too.
I let the dough rise overnight and all day while I was at school. When I came home it was dotted with bubbles, just as the recipe said it would be. It was very difficult to get it out of the bowl, it was sticky and I had to pour and pry it out - but again, I did not worry, it looked like that in the video too.
Next I folded it up like a dough envelope and let it sit. In the photo below you can see the fold at the bottom, and the dough dusted with cornmeal.
The bread is baked in a preheated pot, with the cover on for the first 30mins. I was worried that it would be stuck to the bottom of my dutch oven. But it popped right out. And it looked awesome.
And the taste was also excellent. Paul threatened to eat nothing but bread for dinner.