Samuel Plummer mixes the flour
It has never come to my mind to bake bread since there are so many bakeries still open in Paris but two of you have sent me bread recipes from London and California, so I figure this should be of interest to you. The no-knead bred takes a little time but no expertise… It is a child’s play.
The loaf should be cooked in a Le Creuset pot
The first one is a recipe by Jim Lahey.
Mix in a medium size bowl: 400 gr / 3 cups of flour, 1 gr /1⁄4 teaspoon of yeast, 8 gr /1 1⁄4 teaspoons of salt. Add 300 gr /1/3 cup of water and mix it well. Cover the bowl with a plastic film and store it in a safe place for 18 hours at room temperature out of direct sun light. (22° Celsius or 72° Fahrenheit). After 18 hours the dough will look like that.
The dough after 18 hours
Sprinkle flour on a work board. Transfer the dough on it, fold the dough, sprinkle flour on a towel, and transfer the dough on the towel. Lightly fold the towel over the dough and let it sit for 2 hours. And 1⁄2 hour before the dough is ready, heat the oven and a cast iron (Le Creuset) or an enamel pot to 245° Celsius /475° Fahrenheit. The pot will be very hot so be very careful when handling the pot. Transfer the dough into the pot, cover and bake it for 30 minutes. Remove the top and cook it for another 15 to 30 minutes until the bread has a dark brown color. Remove the bread from the pot, let it cool for at least one hour on a rack.
I have not tried it but I trust the informer… Let me know what you think of this?
Susie Hamilton from London also recommended the Nigel Slater recipe which is very similar except that it does not bake in a pot but directly on the grill. She uses Kamut flour. Many thanks for all your tips!
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