h1. Jim Lahey No-knead Bread Baking

It has been several months, since I baked bread with this simple method that produces delicious bread. The no-knead method quickly assembles a bread dough, and the recipe uses a small amount of dry, instant yeast.

I prefer sourdough bread, and my starter turns five-years-old on Jan 30, 2015. But when incorporating some whole grains and/or some stout beer into a no-knead recipe, like I did back in the summer, the overall bread flavor masks any flavor given off by the instant yeast.

more.

This bread turned out really well. Surprisingly so. I figured the costs for the ingredients to total around 85 cents. Of course, I would need to factor in the cost for the natural gas used to heat the oven, but I didn't calc that item at this time. 


h2. Dec 18-19, 2014

On Thu evening, Dec 18, 2014, I assembled a bread dough:

* all purpose flour - 300 grams
* white whole wheat flour - 100 grams
* fine-grain sea salt - 8 grams
* instant dry yeast - 1/2 teaspooon
* refrig-temp water - 300 grams

+Procedure+

* mixed all dry ingredients together in a bowl.
* added water to dry ingredient mix
* mixed dough with whisk and hand to incorporate all ingredients
* once I had a shaggy, sticky blob of dough, I placed dough in a lightly-olive-oiled pyrex bowl, and I covered bowl with plastic
* dough fermented for 15 hours
* lightly-olive-oiled the counter, dumped dough, did a stretch-and-fold, and shaped dough into a log
* proofed dough seam-side down in an oval-shaped basket with a linen cloth for approx 2.5 hours. 
* preheated oven with stone at 500 degrees for 40 minutes with the metal bowl in the stove for the last 10 minutes of preheating
* dumped dough and rolled over onto parchment paper, so that seam-side remained down
* slashed dough down the middle, length-wise
* placed dough and paper onto stone, covered with bowl, and sprayed hot water on underside of bowl
* set timer for 35 minutes.
* after 20 minutes of baking, removed lid and lowed oven temp to 475 degrees.
* during the last 15 minutes of baking, rotated the bread a few times to ensure even baking.
* after 33 minutes of baking, turned off oven and let bread continue to warm.
* after 35 minutes, removed bread from oven and placed it onto cooling rack.

!http://photos-f.ak.instagram.com/hphotos-ak-xaf1/t51.2885-15/10848376_640733929369869_449480272_n.jpg 320x320!

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