real bread

we all know about my ups and downs with bread, but this is actually going to be a bread success story. i first saw this recipe on Chef at Home with Chef Michael Smith. i didn't catch the first part of the show, but i saw him baking a loaf of bread in a covered pot that he had pre-heated in the oven. i was intrigued. weeks later when i was searching for bread recipes online, i remembered the unusual baking method that Michael Smith had used and decided to look up his recipe. i found it on his website, and as i read through it, i was transported to a world that i never knew existed - the world of kneadless bread baking.

the no-knead method of bread baking has been building momentum slowly and steadily over the past few years. the recipe is founded on the principles of time and gentle patience, not the typical rules of precision and good old fashioned elbow grease that plague most bread recipes. using 4 simple ingredients, barely any physical effort and absolutely no babysitting, anyone, even a child, can create a rich, complex, airy and flavourful loaf of bread - all you really need is time.

to be honest, i like the process of kneading bread. that's actually one of the best parts about making bread in my opinion. whether you use it to get rid of the days frustrations or to give your arms a work-out, there is something very enjoyable, purposeful even, about kneading dough. this recipe is touted because it requires no kneading. i mean, look it up on the internet and you will find dozens upon dozens of comments from people ecstatic because they no longer have to spend time kneading. others rejoice bcause they no longer have to worry about buying an expensive KitchenAid mixer or bread machine which would knead the dough for them. after trying this recipe twice, i have to admit that i am a huge fan, but not because of the lack of kneading. this recipe is fool proof. not only is it simple, its results are pure perfection. letting this dough rise twice, first for 12-18 hours, then for another 2-3, really allows the yeast to develop and grow which results in a very distinct and deep flavour. baking the bread in a pre-heated, covered pot creates a thick, crunchy yet chewy crust that is a joy to eat, especially right out of the oven. i encourage you to read Michael Smith's own musings on this bread recipe so that you can really learn the theory behind it. Mark Bittman of the New York Times also provides a good summary of no-kneading in this article.

in the end, this recipe is a very basic one but it is one worth trying, even for those of you who take pleasure in the traditional method of bread-baking, like me. i guarantee that your loaf of bread will look and taste beautiful; also, this recipe is very forgiving, so you can easily make additions/alterations as you please (i added sunflower seeds and flax seeds). seriously. try this recipe. you will impress yourself, and your friends and family will heap praises upon you.

Real Bread (recipe adapted from Chef Michael Smith)

2 cups of all-purpose or bread flour

1 cup of whole wheat flour
1/2 cup of any creative addition of your choice (i added 1 tablespoon of sunflower seeds, 2 tablespoons of flax seeds and 5 tablespoons of rye flakes)
1/4 teaspoon of dry yeast
1 1/4 teaspoons of salt
1 1/2 cups of warm water

whisk the dry ingredients together thoroughly. add the water and stir until a wet dough forms. continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total. cover the bowl with a towel and rest in a warm place for 12 to 18 hours. it will double in size, bubble and long gluten strands will form. lightly flour your hands and the work surface then remove the dough from the bowl. quickly form it into a ball. thoroughly (VERY thoroughly) flour a cotton towel and rest the dough on it. cover it with another floured cotton towel. you may also rest the dough on a non-stick ‘Silpat’ mat and cover it with just one towel. rest the dough a second time. in 2 to 3 hours it will rise again and double in size once more.

a half an hour or so before the dough is ready preheat your oven to 450 degree with a heavy covered pot in it. you may use cast-iron, steel, enamel or ceramic. when the dough has fully risen slide your hand under the towel and quickly invert the delicate dough into the hot pot. shake the pot a bit to settle it then place the lid on the pot and start baking. bake for 30 minutes with the lid then remove it and bake for 15 minutes more.

when you start to get creative and add heavier ingredients like whole wheat flour and different seeds and nuts, you need to help the dough along a little by giving it a bit more time in the oven. you certainly don't want to dry the dough out, but when i baked this particular loaf, i noticed that it was still a bit dense in the middle and could have benefitted from a few more minutes of baking time. it was still amazing, but don't be afraid to stray from the cooking times that recipes often provide. so many factors, the size of your oven, the humidity, play a role in the exact amount of time it takes for something to cook. you can also make this recipe in a traditional loaf pan. this will yield a thinner, crisper crust but it will still taste great. to get the thick crust without baking it in a covered pot, place a shallow baking dish on the oven rack below the one you are baking the loaf on. throw 3 or 4 ice cubes into the dish. this will create the same steaming effect that occurs in the covered pot.