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    Simple Crusty Bread Recipe - NYT Cooking

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    efvko
    This recipe provides instructions for making a simple crusty bread using a minimal number of ingredients and steps. The ingredients are yeast, salt, water and flour. The dough is mixed and left to rise for 2 hours, then pieces are shaped, left to rise again for 40 minutes and baked in a hot oven until browned. The easy no-knead method results in a crusty, full-flavored loaf using a very straightforward process.

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    Simple Crusty Bread Recipe - NYT Cooking

    Uploaded by

    efvko
    915 views1 page
    This recipe provides instructions for making a simple crusty bread using a minimal number of ingredients and steps. The ingredients are yeast, salt, water and flour. The dough is mixed and left to rise for 2 hours, then pieces are shaped, left to rise again for 40 minutes and baked in a hot oven until browned. The easy no-knead method results in a crusty, full-flavored loaf using a very straightforward process.

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    This recipe provides instructions for making a simple crusty bread using a minimal number of ingredients and steps. The ingredients are yeast, salt, water and flour. The dough is mixed and left to rise for 2 hours, then pieces are shaped, left to rise again for 40 minutes and baked in a hot oven until browned. The easy no-knead method results in a crusty, full-flavored loaf using a very straightforward process.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    915 views1 page

    Simple Crusty Bread Recipe - NYT Cooking

    Uploaded by

    efvko
    This recipe provides instructions for making a simple crusty bread using a minimal number of ingredients and steps. The ingredients are yeast, salt, water and flour. The dough is mixed and left to rise for 2 hours, then pieces are shaped, left to rise again for 40 minutes and baked in a hot oven until browned. The easy no-knead method results in a crusty, full-flavored loaf using a very straightforward process.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    20/03/2020 Simple Crusty Bread Recipe - NYT Cooking

    Simple Crusty Bread


    By Nick Fox

    Y I E L D 4 loaves

    TIME About 45 minutes plus about 3 hours' resting and rising

    We thought we’d landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-
    knead approach ( https://cooking.nytimes.com/recipes/11376-no-knead-bread) of Jim Lahey, owner of Sullivan
    Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality
    bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis,
    who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit,
    refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the
    world’s easiest yeast bread.

    INGREDIENTS PREPARATION

    1 ½ tablespoons yeast Step 1


    1 ½ tablespoons kosher salt In a large bowl or plastic container, mix yeast and salt into 3 cups
    lukewarm water (about 100 degrees). Stir in flour, mixing until there
    6 ½ cups unbleached, all-purpose
    are no dry patches. Dough will be quite loose. Cover, but not with an
    flour, more for dusting dough
    airtight lid. Let dough rise at room temperature 2 hours (or up to 5
    Cornmeal hours).

    Step 2
    Bake at this point or refrigerate, covered, for as long as two weeks.
    When ready to bake, sprinkle a little flour on dough and cut off a
    grapefruit-size piece with serrated knife. Turn dough in hands to
    lightly stretch surface, creating a rounded top and a lumpy bottom.
    Put dough on pizza peel sprinkled with cornmeal; let rest 40
    minutes. Repeat with remaining dough or refrigerate it.

    Step 3
    Place broiler pan on bottom of oven. Place baking stone on middle
    rack and turn oven to 450 degrees; heat stone at that temperature
    for 20 minutes.

    Step 4
    Dust dough with flour, slash top with serrated or very sharp knife
    three times. Slide onto stone. Pour one cup hot water into broiler
    pan and shut oven quickly to trap steam. Bake until well browned,
    about 30 minutes. Cool completely.

    Tip
    Variation: If not using stone, stretch rounded dough into oval and
    place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh,
    an extra hour if refrigerated. Heat oven to 450 degrees for 5
    minutes. Place pan on middle rack.
    https://cooking.nytimes.com/recipes/1018203-simple-crusty-bread 1/2

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