No Knead Bread Preparation and Science

Vocabulary and key concepts from the No Knead Bread lecture notes, covering historical origins, scientific principles, ingredients, and baking techniques.

The Minimalist

The NY Times column by Mark Bittman where the no-knead bread recipe made its debut in 2006.

Jim Lahey

The baker from NYC’s Sullivan Street Bakery who originally developed the no-knead bread recipe.

Poolish

A shaggy, wet fermentation stage that contributes to a chewy texture in the bread.

Gluten alignment

The process where molecules of gluten organize into long strands naturally due to a wet dough and a long, slow rising time.

Dutch oven

A heavy pot used for baking that creates a steamy environment, resulting in a crunchy crust; recommended size is at least $6\,qts$.

Parchment paper

An addition to the original recipe used to lower delicate dough into the hot pot with ease.

Scoring

The act of cutting \frac{3}{4}\" deep slits into the top of the dough before baking to give the bread bounce.

Classic Loaf Ingredients

$3\,cups$ flour, $\frac{1}{4}\,teaspoon$ instant yeast, $1\frac{1}{2}\,teaspoons$ salt, and $1\frac{1}{2}\,cups$ cool water.

Shaggy dough

The rough, sticky initial state of the dough after mixing all-purpose flour, yeast, salt, and water for about one minute.

Rising Duration

The dough rests on the counter for at least $12\,hours$; if it exceeds $18\,hours$, it should be moved to the fridge.

Baking Temperature

The oven and Dutch oven should be preheated to $450\,^{\circ}F$ for $30\,minutes$ before adding the dough.

Baking Stages

The bread is baked for $30\,minutes$ with the lid on, and then an additional $15\,minutes$ with the lid removed.

Cooling Technique

The bread should cool for $10-15\,minutes$ on a wire rack, during which it may make a crackling sound.

Whole Wheat Adjustment

A mix of half white and half wheat flour requires an additional $\frac{1}{4}\,cup$ of water.

Rye Bread Variation

A recipe consisting of $1\,cup$ dark rye flour, $2\,cups$ white flour, and $2\,Tablespoons$ caraway seeds.

Bakers Authority

A wholesale resource for purchasing flour in bulk (such as $25lb$ bags), yeast, and parchment paper liners.

Bobs Red Mill

An ingredient resource for various types of flours, yeast, and seeds in both small and large sizes.

Crunchy crust alternative

If not using a Dutch oven, misting the bottom of the oven a few times during baking on a baking sheet to create steam.