Baking No-Knead Country Bread

Judy Mayberry

This is from an online bread-baking forum:

"1. In the January 2011 issue of Martha Stewart Living magazine is a
story and associated recipe for something called Tartine Bread - made
solely without baker's yeast and through a long and somewhat time
consuming process.

I made the bread! It is fantastic - probably the best Country Bread I
have ever eaten anywhere. The recipe and process is too long for me
to reproduce here but, believe me, in terms of the crust, the crumb
and the sheer fantastic flavor, it is more than worth the 'journey'.

2. The actual baking part of the process is a take-off on the No
Knead principle. Has anyone found any receptacles for doing this in
different sizes and shapes that are not made of glass or pottery?

In one of the latest issues of Consumer Reports there is a 'horror'
story about what can happen with modern glass receptacles for oven
use. Basically, it warns of possible severe injuries that can happen
if these items are not handled really carefully. I have been doing
'No Knead" bread in a lovely oval Glass Baking Dish but probably
won't use it again!"

I tracked down the print version of the magazine recipe:

http://www.marthastewart.com/portal/site/mslo/menuitem.ada49ea3cabd70e593598e10d373a0a0/?vgnextoid=4fc8165d0ffec210VgnVCM1000003d370a0aRCRD&vgnextchannel=4c7fbf92edaec210VgnVCM1000003d370a0aRCRD&vgnextfmt=print&currentslide=1&page=1

Judy in San Diego

Hoss

Some folks cook bread on their Egg in a C.I. D.O.

DMurf

I have been making No Knead bread for several months, I do not use a baking dish on my BGE I just place it on the Pizza Stone and let it be rustic. The recipe I use is:

3 Cups Flour
1/4 tsp Active Yeast
1 1/2 tsp Salt (I use kosher salt)
1 1/2 Water

Mix into a wet dough, cover with plastic wrap and place on the counter and let rest for 18 hours.

Remove from bowl onto a floured surface, flatten and fold in thirds on top of its' self cover with a tea towel and rest for two hours. Prep the BGE for 450 indirect with the pizza stone. Dust the stone with corn meal place the dough on stone and cover with a bowl (I use a metal mixing bowl).

Bake for 30 minutes at 450, remove bowl and continue to bake for 10 more minutes, longer if you want a crustier bread.

This bread is delicious, the only thing is to remember to start the dough.

DMurf

The original recipe I used for No Knead bread used a D.O. for the baking to trap the moisture in the bread. Have not had a need for it on BGE.

ResQue

The link you gave shows them baking a boule. What shape are you looking to do? For loaves, I use a CI loaf pan. Boules and batards, I just proof them and place right on the stone.

Tarpon65

I'm gonna try this recipe tomorrow. Thanks for posting.

Judy Mayberry

I posted this because it's different than the usual slow rise dough. It uses a "natural yeast" that takes up to 3 weeks to culture before you make the bread! No commercial yeast. Most Eggers aren't that patient, but there are a few of you...

The rave review made me think it was worth tossing in.

Judy

Hoss

I just started a Sourdough starter today.