LET DO THE TIME (dirty) WORK Something about it made bread "No dough".
I must say that this technique or new, if you prefer, I'd never heard of, until one day I enter powerfully into the house, passing directly from the screen of my Mac
collaborate with a site that collects blogs, recipes, forums ... and is a meeting point of many bloggers aggressive in every way.
To revive the forum to which they are responsible, I decided to put a topic on a subject much debated almost, that "problems with the bread." The intent was to discuss any small failures on the baking ingredient homemade Italian par excellence. In hindsight if I had to rename this topic I'd call it "Pandora" as I discovered later that has aroused considerable interest but also very messy, as only one conversation at a distance and diluted over time can do.
During the first several phrases of the type question answer emerges so consider the request for my opinion on a topic that depopulated the web "(ie electronic gossip) that is the manna from heaven for those who no dimistichezza and have much time to devote to mixtures, doses, multiple risings, and whatever concerns a classical bakery.
The mystery was set in a play on words, tongue-twisters, a mysterious magic word ... "Free bread dough." Beautiful is not it? The philosopher's stone of the bakery!
In practice, when I honestly told my "ignorance" about this type of bread, as I had never heard of, I've seen rain in many parts of the explicit advice on what to do. I said that I would have to have an informed opinion on it. And that's what I did, but fortunately not suffered as the work has captured leaving very little time for anything else. On my return to the forum, I could not help but notice that the lid of the jar had been opened pandora and did his job. I did not expect such a thing, but you know, when something "big success on the web" makes it big!
So I asked, I have read, heard and brooded, as long as the only serious answer to offer me the fateful question has offered his own "the web".
first to offer it, but I would point out that I personally spoke with two professional bakers of Milan and after a fat laugh and some "advice on where to go" at the inventor of the new technique without mixture, I said to them this thing) is new; B) is not bread but something that looks like.
I have at home by various pieces of bread and I have consulted and techniques while dealing with even simple, do not refer to anything that I was looking for news.
Last attempt; round of phone calls. But colleagues and friends to whom I asked have not been able to give me a clear answer on how we could make a paste so simple and so productive.
Since this is a topic that depopulated the web "I went looking for him right there and I found it.
Now I know what it is, I know what it is, I know how to do it and I know why.
I have not yet done so, but I intend to do so soon. They did so, I'm curious, do not give up and I always try, just do not have the habit of doing less cutting and pasting from the web.
But this time I will make an exception and therefore start with the copy and paste the full text of the recipe link and citing the source and above all listen, listen, I will provide a link to the article that made the NYTimes on the subject and its inventor ...
no knead bread (no-knead bread)
The idea 'by Jim Lahey of Sullivan Street Bakery in Manhattan, New York. It 'a bread that is made with very little yeast and not clog! According to Harold McGee's long fermentation of the dough so 'wet makes the gluten molecules align to form the gluten mesh, without the need to knead. The result is' a light bread, fragrant and large bubbles with a spectacular, all without any effort!
Preparation and cooking:
1 h more 'about 20 hours of rising
470 g flour
360 g water
10 g salt
3 g fresh yeast
Note: The original recipe calls for dry yeast and less salt
This method 'was the subject of a article The New York Times In a large bowl, dissolve yeast in water. Add flour and salt and mix just enough to combine ingredients. You will get a soggy, sticky dough.
Cover with plastic wrap and let rise for 12-18 hours at 20 degrees.
After this time, the volume will be 'about 3-4 times the initial and the surface is completely full of bubbles.
Turn the dough on a floured surface and with the help of a spatula to fold in on itself a couple of times.
Let stand for about 15 minutes covering the bowl upside down (or film).
With floured hands to quickly form a ball.
Flour thoroughly, preferably with meal or flour, a cotton cloth. Posarvi the ball of dough with the closure below. Flour a little 'and cover with another towel.
Let rise another 2 hours.
The dough and 'when ready and' more 'than doubled, and, pressing with a finger, the impression is hard to disappear.
Half an hour before it has finished rising, turn the oven to 230 degrees and put in a large pot (28-30 cm in diameter) with lid (cast iron, clay, pyrex or enameled) so that 'to get warm.
When the dough and 'ready, remove the pan from the oven, place hands under the towel and turn the batter into casserole is closed above. It seems strange, but the dough does not stick 'at the bottom.
Shake a little 'the casserole to place the mixture well.
Cover and put in oven immediately.
After about half an hour remove the cover and continue cook until 'the surface is golden brown (15-20 minutes more).
Cool on a wire rack.
Now that I'm aware, and I have done a review, I can express it.
here it is:
I find that this technique does not differ that much from the most ancient of thousands of years ago, when allowed to ferment the flour with a simple primer and then the donkey cooked (as now) in a closed container in order to strengthen the action of heat.
A technique which I think allows for further improvements and additions, so the motto is:
Let Time Do the Work .
A nice thing, if we turn the original for the present time, but since the news is dated 2006 and comes directly from the NYTimes I understand that he is just taking root in some areas and not those professional.
Surely one technique to try, and even make their own, if we want to do all the time is ...
Walter.
