logo of Anastasia's Table, LLC Great meals & the time to enjoy them!

Chef Patti Anastasia
Contact Me

Serving Southern New Hampshire since 2003
Map of Anastasia's Table, LLC's service area

  Home  |  Services  |  Menu  |  Testimonials  |  Meet Chef Patti  |  Articles  |  Links  |  Table Talk  |  Contact Me  

Table Talk » No Knead Bread - I finally made it

Last November, Mark Bittman wrote about no-knead bread. The recipe caught my attention, but at the time, my oven counldn't maintain the 450 degree temperature required to cook the bread and I didn't have a covered pot that was safe to 450 degrees. So I just read everyone's blogs and forum posts about their breadmaking and whimpered quietly because I wasn't able to make this wonderful bread. Last March, we replaced my clunker of a stove with a wonderful GE Profile and this June when a local cooking school was having a moving sale, I bought a gorgeous Mario Batali 6qt enameled cast iron dutch oven. But by then, the buzz about the bread had completely died down and I forgot about it. Until I read about it on Jaden's Steamy Kitchen. Heck, if her four year old can make this bread, I can too! We were having a cool spell, so I hauled out my new pan and got to work. I had read that some people had trouble with the dough sticking to the floured towel and I found someone who used parchment instead of a towel, so I decided to try that method. I used the adaptation of the recipe posted on Jaden's blog. It calls for slightly less water and a little more salt than the original recipe posted on the NY Times site.

Step 1 is to mix the dough. All you do is mix together flour, water, yeast, and salt. It went together in minutes and I left it to gurgle overnight. I let it ferment for about 16 hours.

Step 2 is to shape the dough and let it rise. Jaden's blog said that the dough would be really sticky and that you'd need to wet your hands to work with it, but mine wasn't that sticky. I worked on lightly floured parchment. It took about 1 minute to shape the dough. I covered it with parchment. The dough rises for 2 hours and after 1 1/2 hours, you put the dutch oven in the oven and preheat to 450.

Step 3 is to remove the pot from the oven. This was the hardest step of the day. That pot is HEAVY! You simply dump the dough into the pot and shake it a little to even out the dough. Put the cover on and it goes into the oven for 30 minutes. After 30 minutes, remove the cover from the pot and bake the bread for another 15-20 minutes, or until the crust is golden brown and the internal temperature is 210 degrees (Farenheit). My loaf looked great after baking for 15 minutes uncovered, but I decided to measure the temperature, something I've never done with bread. It was just 200, so I put the bread back in for 8 minutes.

The bread came right out of the pan with no sticking. It smelled like heaven!


We ate it with a pressure cooker adaptation of Pan-Roasted Pork Loin with Leeks, which I thought I took a picture of, but I can't find it right now. The bread was light with a beautiful crust. It was perfect for sopping up the leek sauce.

I have a feeling that this bread is going to make many appearances in my kitchen.

Posted September 23, 2007 6:06 PM in Test Kitchen

« Little Trees (this is not about broccoli) | Table Talk Main | Crispy Potato Cakes »


More Information

Search Table Talk

My Favorite Blogs

I Recommend


Monthly Archives


4 Comment(s)

MarcyK said… (on September 23, 2007 at 18:19 PM #)

GORGEOUS!! I can smell it now.........I must try this recipe soon!!!

Steamy Kitchen said… (on September 23, 2007 at 19:39 PM #)

Looks perfect!

Lisa said… (on September 24, 2007 at 21:01 PM #)

Oh, Patti. This looks FABulous! And the pork with leeks dish I *must* try! Thank you for the inspiration!

CocoNutz said… (on September 26, 2007 at 16:47 PM #)

OOohh .. hmmhmm I can smell it.. and it is ooh so beautiful and lucious looking. So now I'm going to have to give it a whirl! I can think of all kinds of sauces .. hmmhmmmm Thanks.


Home |  Services |  Menu |  Testimonials |  Meet Chef Patti |  Articles |  Links |  Table Talk |  Contact Me