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 Post subject: No Knead Bread in a Black Cast Iron Pot
New postPosted: October 20th, 2017, 4:43 pm 
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Joined: August 25th, 2008, 9:51 am
Posts: 2039
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.


• 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


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.

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