No Need to Knead: Handmade Artisan Breads in 90 Minutes

Published in 2012 by

Grub Street

4 Rainham Close

London

SW11 6SS

Email: [email protected]

Web: www.grubstreet.co.uk

Twitter @grub_steeet

Text and illustrations copyright © Suzanne Dunaway 1999, 2012

Copyright this edition © Grub Street 2012

Book and jacket design Sarah Driver

First published in the United States by Hyperion

A CIP catalogue record for this book is available from The British Library

ISBN 978-1-908117-21-2

EPUB ISBN: 978-1-909808-73-7

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any

means, electronic or mechanical, including photocopying, recording or any information storage and

retrieval system, without permission in writing from the publisher.

Printed and bound in Slovenia

Contents

INTRODUCTION

Why Bake Bread?

Breaking The Rules (Myth And Mystique vs Reality)

Tools Of The Trade

Hands, Hunches And How To Use Them

Flour, Water, Yeast And Salt – Down To Basics

Just For Starters

DAILY BREADS

Focaccia: Basic Dough for Loaves or Flatbreads

Fougasse de Collioure

Rosemary Filoncino

Ciabatta (Slipper Bread)

Kalamata Olive Filoncino

Hazelnut/Sage Filoncino

Filoncino Integrale

Sourdough Caraway Rye

Shimek Dill Pickles

Pane Casereccio (Housewife’s Bread)

Whole-Wheat Bread

Pane Rustico

French Baguette

TRADITIONAL BREADS

Anadama Bread

My Mother’s Cream Bread (Pan de Mie)

My Mother’s Sourdough Biscuits

Buttermilk Bread

Fresh Fruit Purée

My Grandmother’s Beaten Biscuits

Skillet Corn Bread

Cornmeal Spoon Bread

Sourdough Flapjacks

Buckwheat Blini

Boston Brown Bread

Suzanne’s Version of Boston Baked Beans

English Muffins

PIZZA

Basic Pizza Crust

Pizza Bianca alla Romana

Pizza Margherita

Pizza Napoletana

Pizza with Potatoes and Rosemary

Pizza con Carciofi

Pizza Quattro Stagione

Pizza alla Griglia

Very Thin Pizza with Rocket Paste

Simply Perfect Tomato Sauce

SWEET LOAVES AND OTHERS

Classic Brioche

Bigmama’s Kolaches

Poppy Seed Filling

Apricot Filling

Prune Filling

Cottage Cheese Filling

Apricot Focaccia

Prune and Walnut Bread

Schiacciata with Roasted Grapes

Suzanne’s Roasted Grapes

Sourdough Lemon Cake

Golden Cornmeal Torta della Nonna

Gabriella’s Ricotta Cake

Fresh Ricotta

Brownie Scout Chocolate Cake

Foolproof Chocolate Icing

Another Foolproof Chocolate Icing

Gingerbread Cake

Lemon Curd

Chocolate Tozzetti (Roman Dipping Cookies)

Wild Turkey Chocolate Ice Cream

SPECIAL BREADS AND BREADSTICKS

Apricot-Plum Pudding

Hard Sauce

Panettone

Candied Orange and Lemon Zest

Russian Kulich with Pashka

Pink Sugar Icing

Pashka

Quick Chappati for Curry

Ye-Wolo Ambasha (African Spiced Bread)

Nit’ r K’Ibe

Berberé

Truffle Rolls

Rosemary-Pepper Breadsticks

LEFTOVERS

Panzanella (Bread Salad)

Tuna Panzanella

Fresh Scallop Panzanella

Bruschette

Bruschetta with Tomato and Basil

Bruschetta with Rocket and Prosciutto

Bruschetta with Sweet Peppers and Tuna

Bruschetta with Caponata

Bruschetta with Olive Paste

Bruschetta with Wild Mushrooms

Bruschetta with Roasted Garlic and Parmesan

Bruschetta with Shellfish

Bruschettine

Bread Soufflés

Bread and Cheese Soufflé

Bread Soufflé with Salmon and Capers

Bread in Pasta and Rice

Penne with Broccoli and Anchovies

Rotelle alla Romana

Orecchiette with Broccoli Rape and Hot Peppers

Supplí

Pasta con le Sarde

Bread Soups

Tuscan Bread Soup

Carrot, Celeriac, Onion, and Parmesan Soup

Pappa di Pomodoro

White Bean and Balsamic Vinegar Soup

Suzanne’s Rich Chicken Stock

Bread for Dessert

Classic Bread and Butter Pudding

Chocolate Bread Pudding

Sautéed Apples and Cream on Toast

Pears in Caramel with Cheese on Toast

Exotic Croutons and Breadcrumbs

Croutons and Breadcrumbs

BREAD FOR CHILDREN

Pie Crust Pinwheels

Your Very Own Bread

Egyptian Eggs

Log Cabin Scrambles

Alphabet Breadsticks (Basic Recipe)

Pain Perdú (Lost Bread)

Campfire Rolly Polys

Adam and Eve on a Raft

Acknowledgements

Index

Introduction

WHY BAKE BREAD?

I spent my childhood in the company of women who made bread daily, not just for special occasions. My mother, an avid collector of Gourmet magazine, began training me when I was five years old, giving me a little oak work table and a miniature red-handled rolling pin to make cinnamon pinwheels from scraps of her extraordinary, feather-light pie dough. One of my grandmothers, Bessie, taught me how to make beaten biscuits and spoon bread while the other, my Czech grandmother called Bigmama (although she was very little), showed me how to wrap kolache dough around the buttery poppy seed and farmer’s cheese fillings, which she kept on hand as other people keep salt on the table. By spending as much time as possible in the kitchens of these exceptional and encouraging women, I learned how pleasurable it was to create bread in one’s own kitchen.

In my family, bread did not come in packages, just as butter did not come in boxes. Our butter came from the thick layer of cream skimmed off the milk from Bessie, the cow (named after my grandmother?). My grandfather brought the morning’s milking to the back porch, and with a giant silver spoon, pulled the heavy top cream aside (into a blue pottery bowl I still own and use for making bread), churned it into butter and sculpted it into a half moon mound, using a cold fork to decorate the butter with cross-hatching. All this just for my grandmother’s daily biscuits and country loaves. He knew where his bread was buttered.

Our world was filled with beautiful food on large family tables. Eating was an art and eating alone, unthinkable. The summer’s apples, peaches, apricots, and berries were made into jams and gleaming, translucent jellies, ready for English muffins, airy biscuits, and country breads. I do not remember any bread that was not made in our kitchen: rye breads, white breads, sourdough biscuits (page 66), Boston brown bread, and cream bread (page 65), made in a round cake tin/baking pan and which, to my delight, yielded perfect little round sandwiches for my doll’s tea parties. My mother’s French toast, Pain Perdú, the recipe derived from an old New Orleans favourite (page 192) was made with thick slices of her country white bread dipped in fresh farm eggs, beaten to an amber liquid with cream and cinnamon.

The baking at Thanksgiving and Christmas for the gathering of our extensive clan began at least two weeks before any event. Swedish cookie presses, cornbread and plum pudding moulds, and fancy bread pans were taken out of storage along with vintage tree decorations, all collected over many years. My mother often gave Christmas gifts from her kitchen and the most famous was her chilli pepper cornbread dressing for the turkey. Not only our turkey, but many friends’ holiday turkeys as well! Along with large quantities of dressing, she would make fruitcakes, sugar cookies, butter cookies, rich little tidbits called sand toks and of course, fresh biscuits, rolls and bread. With memories like these, it’s no wonder that I ended up with a bakery.

My new career began one summer afternoon when my friend, Myra Cohn Livingston, having returned from a long trip and finding nothing to eat but a frozen Suzanne focaccia, left a message on my phone machine in so many words that if I did not get my breads on the market, I was crazy – and then she hung up. Sell my bread? She had to be joking. Would anyone buy it? There was so much competition. I was a novice. I knew very little about running a bread business and even less about making bread for the masses, but when our local market started buying my focaccia and several other markets fell in step, I was suddenly making a thousand loaves a week in my kitchen, and everyone in the household including the cat was covered in flour from early morning to the next day’s bake!

And mornings were very, very early! Fortunately, my husband joined in, just to help out on a day when I literally could not rise from the bed, and soon I found myself with an able partner. He left a successful screen-writing career of twenty-five years and never looked back. He tells everyone that he had to prove himself for six months before I would succumb to having a partner, but it was really fear on my part that a few focacce would not generate the riches and perks that Hollywood offers. With this in mind, we began to organize the finances (what there were of them), and we both started having daily story meetings about the future of our endeavour.

I remember that one late night, I was sitting alone, thinking to myself, Can I do this? Alone? It’s a huge decision. And then, too curious not to, and with no net, I leapt. I’ve always been very thankful for that – that the unknown called me and I followed, come hell or high water.

It was only after my thumbs and my husband’s middle finger gave out from stirring dough so often that it dawned on us to buy a small commercial mixer and to hire our first baker, Leonel Ramos, who was still, after five years, the very able chief of bakers. The thousand loaves, exhaustion and an intractable cat forced us to move out of the house into 215 square metres/2,300 square feet in an industrial area. We bought the same mixer (only bigger), the same ovens (only bigger), and started Buona Forchetta Hand Made Breads which were made the same way they were made at home – by eye and by hand.

The recipes are all my own originals, developed over years of trial and error, and I think people respond to them precisely because they are not like other breads. The crusts are lighter, chewier, user-friendly; the crumb is moist and stays fresh longer than most breads; our ingredients are simple and to the point, no froufrou, as I call it. I left it to the customer to add whatever he or she liked to the bread, steering clear of heavily flavoured additions to the dough, such as mixed dried herbs, onions, garlic, cheeses or sun-dried vegetables. These additions often flavour the plainer breads, which bake in the same ovens, and can be the cause of rancidity when breads are not stored well. Cheese, in particular, will go bad in packaged breads or crackers made without preservatives, and I will never use preservatives.

I often think that the way we made our bread at Buona Forchetta must have looked crazy to other bakers (we used no proofers, temperature-controlled equipment, deck ovens or peels), and we regularly broke every rule in the book about baking, yet our clients were loyal year after year, and the process of making handmade breads gave us great pleasure.

No Need to Knead tells you how to make without tears, anxiety, or special equipment – the same country loaves, filoncini, focacce and other basic breads I sold at Buona Forchetta Hand Made Breads and other retail outlets and restaurants in the Los Angeles area. I have taught many students how to make these breads in my cooking classes and am tickled when I hear that they make their own daily breads at home. These basic breads are not the complicated, multi-ingredient loaves found in so many bread books. They are not bread-machine doughs. They often take less time to make and taste better. They require no lengthy kneading to develop the dough – on the contrary, kneading often destroys the texture and the beautiful big holes I want to achieve. They require no special thermometers or equipment. They do not demand days and days of waiting for starters to ferment in order to get a loaf on the table. I grant that long-process breads are delicious, too, (see Daily Breads) but they never have been my primary focus, especially knowing what I know now.

The majority of the recipes here evolved from going against the grain, so to speak, in order to achieve the moist, wonderfully textured breads I have eaten for years in Italy and France. Once you know the basic dough for a simple bread, you can let your imagination take over. There is very little you cannot put in bread, and I will mention these in individual recipes, but remember that it is best to keep things as simple as possible but no simpler, as Einstein said, and let the natural flavours of the bread emerge. By using your intuition, your own allotment of taste buds, and your skill, you will discover just what works for you and what does not.

For No Need to Knead, I selected the very recipes I like to have on hand to make bread a special part of any meal. Many of the recipes are for various basic breads and the rest illustrate how I make use of the basics. I hope that some of my more unusual recipes will inspire you to think creatively about combining flavours, such as a spoon of hot chilli powder added to Skillet Corn Bread (page 72) to add body, or oven-roasted red raisin grapes in the Sicilian Schiacciata with Roasted Grapes (page 110), to give this marvellous focaccia its tartness. My easy Roman pizza dough (page 83) is the basis for many savoury and exotic flatbreads. The Truffle Rolls (page 140) scented with white truffle oil (easily obtainable at supermarkets and delis) will make anyone long to travel to the wondrous truffle grounds of Italy’s Umbria and Piemonte. The Sourdough Caraway Rye, Housewife’s Bread and Focaccia are easy enough to become part of every meal, each bread very different from the next. Even classics such as Russian Kulich and Italian Panettone (page 130) are my own very different versions of these festive breads. Beautiful, tasty and memorable breads need not be difficult or daunting, but in order to have them taste different from all others, you must consider what you do that is unlike anyone else and then simply trust your instincts and your palate.

No fat, sugar or dairy products are used in the basic doughs. I believe something is wrong when you need more than a glance to read a food label or when you cannot pronounce most of the ingredients on it. A good baker can produce exquisite flavour without additives. A mediocre one cannot.

Many of my breads are made with what I call the cold dough method because it makes better bread with rich flavour. It is also a great time-saver for people with little to spare. You simply put the dough, covered tightly, in the refrigerator overnight to ripen and enhance its flavours. Almost any bread dough may be stored this way, mixed the day or a few hours before use, allowed to build its character in cold storage, then taken out and baked in short order. This is the quickest way to have bread on hand every day, whenever you want it, in very little time. Some doughs actually bake better when cold, because the steam created within the dough leaves the crumb of the loaf moist and chewy (my fougasse is a perfect example of this, page 38). You, the baker, entertainer, mother, father, laundry schlepper, gardener, car-pooler, manager of multi-million-dollar mutual funds, have nothing to do but stir up the dough, get on with the rest of your life, wait and then bake the bread when you choose. The simplest home-baked loaf will be far superior to any store-bought, commercial bread.

I bake bread because my soul needs bread, my senses need the smell, feel and sight of bread every day, and it is the one food that, without adornment, endures on its own. I like to wake up knowing I am about to bake beautiful breads and that my breads can be shared with so many. The timeless taste and feel of bread, as if bread has always been part of the universe, encourages me to create my own. Certainly my past has been filled with bread, and with the recipes in this book, you can make a little history yourself.

I bake bread because bread plays its part in how we communicate with others: we sit at table with total strangers in faraway lands and break bread; we offer bread to please friends, console children, and feed birds on a winter windowsill. Bread unites us with its simple, universal vocabulary, bringing new friends into our lives. In my travels, I sometimes come to a barren crossroads in the middle of nowhere which takes on new colour the moment I find the local bakery. There, as always, is the middle of the village and its life, and many long friendships have begun at such crossroads. Bread is my passport to unknown places and memorable characters. In my daily routine, I trade my bread for shoe repairs, quick consultations on everything from computer programs to organic gardening, fruit from my neighbour’s trees, art supplies or even emergency change for a parking meter. Bread and barter go together as perfectly as mozzarella and tomatoes.

I bake bread simply because it feels so very good to my body. Every one of my senses responds to a bowl of gently bubbling flour and yeast, looking like some primordial lava pool, to the cool silkiness of flour, to the sound of dough slapping hard against granite and wood, to the sweet nutty smells of flour, water, and yeast becoming bread – a magical metamorphosis that still holds mystery for me after all these years. I have never completely understood my lust for bread baking and I now am wondering if I ever will – or if it even matters. I know that I feel content baking bread and when I share it with a friend, we both feel a little more joy in our lives.

I bake bread not only because I love good bread from my own hands (no one else’s bread ever tastes like your own) but because I love surprises – and believe me, there are many when you bake bread. I like to be kept on my toes, I like the challenges of thinking up new recipes, or seeing what evolves from an old one.

Bread is alive. Changeable. It moves. It grows. It often takes it own course and you simply have to follow, but it is also very forgiving, springing right back when you make mistakes. Fortunately, during my years of trial and error, I have made most of the mistakes for you. I had great fun doing it, and you won’t have to work as hard. You’ll have more time to invent your own bag of tricks to make baking a pleasure instead of a chore. In the end, what you will put on your table, to share with lovers, family, friends, is a little piece of yourself, right out of the oven.

BREAKING THE RULES

(Myth and Mystique vs Reality)

Because of the intuitive way I cook, I rarely think to analyze what is happening at the time, joyful for me but sometimes maddening for others. My way of pinning things down precisely is a bit off-the-wall, but in writing this book, I identified three tenets that I follow religiously. These are quite simple, especially when you think of the time it took to formulate them:

MAXIMIZE SURFACE AREA IN RELATION TO VOLUME

My scientifically inclined partner put this into an understandable formula for me, and this formula has become the very backbone of my philosophy of cooking. I am adamant about teaching this in my classes for the simple reason that almost all food tastes better when this tenet is applied.

Basically, by maximizing the surface area of any given volume, you achieve better taste. It works like this: a sphere has the least possible surface area for its given volume and shape. If you begin flattening the sphere into an elongated oval shape (baguette), the surface area will increase. If the sphere were made into an extremely elongated and flattened oval (focaccia), the surface area would still be greater. As you flatten the sphere more and more, it spreads out thinner and thinner, becoming a thin flat shape, like a cracker, thin focaccia, or pizza with the maximum surface area possible relative to the given amount of dough. Elongated or flat breads have more crust than round balls of bread (which you may recognize as the word boule in French). I like crust and I know it provides flavour.

In keeping with this principle, I make elongated loaves called filoncini instead of boule or large round loaves. Some of my other loaves are actually cut down the middle and then pulled into a ladder shape (fougasse) in order to create even more surface area (in relation to volume) than a filoncino. Everyone loves crispy rolls because of their maximum surface area (crust) in relation to the volume contained (crumb). A boule divided in six equal pieces will have over 50% more surface area!

Now here is the paradox: A large round loaf of bread will keep fresh longer than a small, maximized-surface-area loaf because it has more moisture to draw upon from the larger area of