Amazing No-Knead Sourdough Bread (page 40)
This recipe really needs no tutorial - it is so simple! But because yeast breads intimidate some, we are hoping these photos will help you visualize just how easy - and how BEAUTIFUL - this bread is. More importantly, it is HANDS-DOWN the most delicious bread to come out of our kitchens! You needn't set foot in a bakery again for crusty, artisanal sourdough bread. Your family and friends will never believe it came out of your oven!
Stir together ingredients until no more flour remains in bowl. Cover.
18 hours later, it looks like this.
I let it "sour" for 25 hours the last time I made it and the flavor was even MORE amazing! However, if you are short on time, you can double the yeast and only let it stand for 8 hours. This will yield less of a sourdough flavor obviously, but is still beautiful and delicious.
A few stirs to bring dough together.
Scoop out onto floured surface, using spatula to roll dough until lightly covered in flour.
Form into ball with hands.
Place on cornmeal covered towel, sprinkle dough with cornmeal and fold towel over dough to cover.
2-3 hours later, dough has puffed and risen slightly.
Dump dough into preheated pot and replace lid.
Bake as directed.
The result! Amazing!
Writing this cookbook has put our kitchens into overdrive these past few months. Since Grace and I don't live anywhere near each other, we tried to capture the fruits of our recipe-testing on film (or more correctly, on our iphones). Of the dozens and dozens of camera-phone pictures, here are a few of our favorites:
blueberry cream cheese muffins
herb focaccia
shauna lake's chinese chicken salad
amazing no-knead sourdough bread
chicken marbella
herb-brined pork loin, toasted orzo with peas & parmesan and a ginger julep
luscious lemonade layer cake
sherry cake
german chocolate cake
