NO KNEAD BREAD- not my going on "bread baking challenge"
"Sullivan Street" Bakery:
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Add 1 and 5/8 cups of water
Later found another recipe, that I like much better (the method is the same)
White Flour Recipe:
3 cups (15 ounces) all-purpose or bread flour=425gm
1/4 tsp. instant or rapid-rise yeast=2gm
1 1/2 tsp. salt=25gm
3/4 cup plus 2 Tbs. (7 ounces) water at room temp= 210ml
1/4 cup plus 2 Tbs. (3 ounces) mild-flavored lager=90ml
1 Tbs. white vinegar=15ml
Wheat /rye Recipe:
2 cups (10 ounces) all-purpose or bread flour
1 cup (5 ounces) whole wheat flour/or rye flour
1/4 tsp. instant or rapid-rise yeast
1 1/2 tsp. salt
2 Tbs. honey (I used 2 Tbs. raw sugar)
3/4 cup plus 2 Tbs. (7 ounces) water at room temp
1/4 cup plus 2 Tbs. (3 ounces) mild-flavored beer
1 Tbs. white vinegar
And we are going to wait 18 hours.... a long time!
This reminds me that my grandmother used to tell stories before going to bed, she always find a herd of sheep, traveling a long bridge, so we had to wait the next day for the cheeps passed the other side of the long bridge.
The original recipe from the "Sullivan Street Bakery (Jim Lahey) is to put the dough directly in a very hot casserole and bake. I find out that for home cooking is more rewarding to put the dough on parchment paper and live to raise, it at room temp for about 2 hours more.
We are going to prepare the oven, for bake.
We set up the temperature to 485F and we put the casserole and the cap in the oven, for 30 minutes.
The recipe is asking for french Creuset casserole, covered, but from my experience and what I read on the Internet from other, any ceramic, glass-covered casserole is good, as long as is designed to be resistant to such high temp.
When the oven is 485F and the casserole is very well heated we can take the parchment paper from the corners and slide it in the casserole, back in the oven, COVERED, for about 30 minutes.
There is a video that may be is going to look easier to follow....but all my discussion on this site is from my experience, baking this bread, many times. after I follow the video.