Today is my gorgeous pal Pip Lincolne's middle child's birthday!
How did our kids get to be so grown up already?!
It's really totally awesome to see our babies grow into rad young adults actually.
Totes worth celebrating.
And that is what Pip is organising.
A celebratory 'YAY- you are 17 and AWESOME birthday dinner"
So of course there was going to be delicious bread.....but Pippy forgot to organise for the L O N G wait of the No Knead.
Here's how she fixed that problem.
She was worried about stealing my #ggbreadrevolution bready thunder but I totes love to share and I certainly LOVE to share speedy solutions! And I love having my mates over at my place AND at my blog so here she is with her speedy fix recipe to share with you here- really it was a win win! (phew that was a really LONG sentence and I'm all out of breath!)
Over to Pip (thanks Pippy!) & HAPPY BIRTHDAY MAX!!!!!!:
I first made no knead bread when the original NY Times article came out and lots of great bloggers were excitedly posting about how great it was. I already have my own recipe for sloppy, bubbly bread (http://mikesrecipejournal.blogspot.com.au/2008/11/pips-famous-pane-toscano.html) but it's not as special as The NY Times version and it hasn't got the great crust that the cast-iron baked ones have.
I am SO glad to be reminded to make these delish loaves by Miss Ruth.
Today it's my son's birthday and I forgot to make my long-rise dough before I went to bed. Gazooks!
I decided to try a speedier way, to boost the yeast and go for a shorter rise and see what happens. The news is it totally worked! This means you don't have to think quite as far ahead, when you get bready.
I thought the crust might be squishy and the texture might be cakey with this speedier take... NOPE! The crust is still delicious and it's got the same fabulous bubbly crumb. To tell you the truth, I can't notice much of a difference between the 16 hour rise and the 3-4 hour rise… So it's good to know that you can make a version of this bread in a (lengthy!) rush, if you're not in the slow food mood.
We're having it tonight with Julia Child's Boeuf Bourgignon (it's the birthday kid's choice!) and some pommes dauphinoise! YUM!
Here's how I sped up the recipe (and made it gooey-hands-free too!) :
Pippy's Speedier No Knead No Hands (kind of!) Bread:
- 3 1/2 cups of bread flour
- 1 sachet dried yeast
- 1 teaspoon of salt
- 1 1/2 cups of water
Put all ingredients into a mixer and mix until combined. I use a dough hook for this.
Oil a largish bowl and using a spatula, scrape the soggy dough into the bowl.
Cover with plastic wrap and let it rise for 3 or 4 hours in a warm room.
It needs to be bubbly all over. (My loaves today took 3 hours in a heated room.)
Punch the dough down through the plastic wrap. It'll stick to the wrap. Yank the wrap off and cover with fresh plastic wrap.
Let it rise and recover in a warm spot for another half an hour or so.
Meanwhile, preheat your oven to 450F (230C) .
Grease a cast iron pot with a lid well and put that in the oven (empty!) - the dough will almost double in size as it cooks, if that helps you go choose which pot to use! I use the spray oil stuff for this job.
When your dough is ready (after a half hour second rise!) use a spatula to scrape it into a bit of ball in the bowl it has risen in.
Now get your cast iron pot out of the oven and plonk the ball into it (again, scrape it in gently with the spatula, keeping it a bit ball shaped)
Put the lid on.
Bake for 30 minutes at 450F (230C).
Remove the lid and bake for an extra 15 minutes until golden brown.
Remove and marvel at your amazingness!