Site Logo

Mr. Lake's New Orleans Forum

Discussion boards for all who enjoy sharing information about food, drink, restaurants, history...
 
Mr. Lake's New Orleans Forums
It is currently November 19th, 2017, 10:05 am

All times are UTC - 6 hours




Post new topic Reply to topic  [ 1 post ] 
 
Author Message
 Post subject: No Knead Bread in a Black Cast Iron Pot
New postPosted: October 20th, 2017, 4:43 pm 
Offline
Registered Users
User avatar

Joined: August 25th, 2008, 9:51 am
Posts: 1989
Location: Arlington, Texas
Bread in a Black Cast Iron Pot
________________________________________
Yield: 1 loaf

Adapted from Jim Lahey, Sullivan Street Bakery in Manhattan’s Hell's Kitchen.
________________________________________
Note: Plan ahead. The time required for the recipe is about 1½ hours plus 14 to 20 hours rising.
________________________________________

Ingredients:

• 3¼ cups bread flour, more for dusting
• 1½ teaspoons salt 

• 1 teaspoon sugar
• 1 envelope (¼ ounce) Fleischman RapidRise™ yeast
• 1½ cups warm water (120º to 130º F)
• - additional flour as needed
• - Baker's Joy® Baking Spray with flour
________________________________________

Method:

1. Combine the flour, salt, sugar and yeast in the bowl of an electric mixer fitted with a dough hook.
2. Turn mixer to speed 2 and mix about 1 minute or until well blended.
3. Gradually add water that has been heated to 120º to 130º F and continue to mix.
4. Stir until blended; dough will be shaggy and sticky.
5. Continue to mix until the dough begins to pull away from the sides of the bowl.
6. Cover bowl with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 3 hours.
________________________________________
Note: A closed unlit gas oven is an excellent draft-free place. The heat from the pilot provides adequate warmth for proper rising. With an electric oven, turn to 150° for about 3 minutes, then turn off the heat and open the door for 3 minutes. Place the bowl of dough in the oven and quickly close the door. This will give you an approximate temperature of 85°, just right for even and fairly quick rising.
________________________________________
Note: Dough is ready when its surface is dotted with bubbles.
________________________________________
7. Alternatively, cover with plastic wrap and let rise slowly in the refrigerator for 10 to 12 hours or overnight.
8. Lightly flour a work surface with cornmeal or flour and place dough on it; sprinkle it with a little more cornmeal or flour and fold it over on itself once or twice.
9. Cover loosely with plastic wrap and let rest about 15 minutes.
10. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
11. Generously coat a cotton towel (not terry cloth) with flour.
12. Put dough seam side down on towel and dust with more flour.
13. Cover with another cotton towel and let rise for about 2 hours.
_______________________________________
Note: When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
________________________________________
14. At least a half-hour before dough is ready, heat oven to 450° F.
15. Put a 6- to 8-quart heavy black cast iron covered pot in oven as it heats.
16. When dough is ready, carefully remove pot from the oven.
17. Lightly coat the bottom of the pot with Baker's Joy® Baking Spray with flour
18. Slide your hand under the towel and turn dough over into pot, seam side up.
________________________________________
Note: The dough may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
________________________________________
19. Cover with lid and bake 40 minutes.
20. Dump the bread from the black cast iron pot oven and let it cool on a rack for at least 1 hour before slicing.
________________________________________


Top
 Profile Send private message E-mail  
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 1 post ] 

All times are UTC - 6 hours


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


Mr. Lake's New Orleans


Discussion boards
for all who enjoy sharing information
about food, drink, history.....


Other Sites of Local Interest
New Orleans Food & Drink Calendar



Mr. Lake's New Orleans





Support our Forum Members:




Kid Creole
601 Metairie Road, Metairie





A classic family cookbook





RouxBDoo's Cajun and Creole Food Blog


New Orleans Past This collection of websites captures New Orleans history by presenting what was once taken for granted -- advertisements, photos & other ephemera.

Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL Flash Games