4/16/08

Talking To A Clinton...

Bad pictures happen when you try to take a picture and at the same time are discussing (arguing) on the phone with the ex about why your teenage daughter isn't talking to you. Talking with the ex is like talking to a Clinton, and no, not the charming part. I'll leave it at that.

Rosemary-Lemon No-Knead Bread: (Willams and Sonoma by the way of Sullivan Street Bakery and Mark Bittman The Secret of Bread Bread: Let Time Do The Work The New York Times, Nov. 8, 2006)

3 cups all-purpose flour

1/4 tsp. active dry yeast

1 3/4 salt

2 tsp. chopped rosemary

2 tsp. chopped lemon zest

cornmeal as needed

In large bowl, combine flour, yeast, salt, rosemary, and zest. Add 1 5/8 cups water: stir until blended (dough will be shaggy and sticky). Cover with plastic wrap. Let dough rest at warm room temperature, until surface is dotted with bubbles. About 12-18 hours. Place dough on lightly floured surface. Sprinkle dough with flour; fold dough over onto itself once or twice. Cover loosely with plastic wrap; let rest for 15 minutes.

Using very little flour, gently and quickly shape dough into a ball. Generously coat smooth cotton towel with cornmeal. Put dough, seam side down, on towel; dust with more flour or cornmeal. Cover with another towel; let rise until dough is more than double in size and does not readily spring back when poked with a finger, about 2 hours.

At least 30 minutes before dough is ready, put 2 3/4 qt. cast iron pot into the oven; preheat oven to 450 degrees. Remove pot from oven. Slide hand under towel; turn over, seam side up into pot; it's okay if it looks messy. Cover with lid, bake for 30 minutes. Uncover; bake until loaf is browned, 15-30 minutes more. Set pot on wire rack and let cool for 10 minutes. Using oven mitts, turn pot on side; gently turn bread. It will release easily.

Okay... first of all Williams and Sonoma uses too many damn semi-colons. Other than that, this was a good bread. I was worried that I would taste too much of the lemon and rosemary, but that wasn't the case. It was, I guess for lack of a better word or a thesaurus, gently and pleasantly flavored with lemon. Because I live in an igloo, I didn't get that great of a rise and I also didn't have a 2 3/4 qt cast iron pot. I have a 5 1/2 quart pot, so the bread did more spreading than rising up on the walls of the pot while baking. If you understood what I meant, we must be friends or I'm getting better at this writing thing they call blogging. Anyways, I like this bread and I am going to make it again tonight to see if I can get a better result and a better picture.



7 comments:

cook eat FRET said...

too bad it was no-knead bread
you coulda kneaded away some anxiety from the phone call...

Undomestic Diva said...

You make bread? Without a bread maker?

The only kind of kneading I do is "needing" to buy bread.

Sandy said...

Ha! Very funny ...

I can smell your bread!

Asthmagirl said...

It looks really good... what do you suppose it would do in a loaf pan?
I love rustic breads!

noble pig said...

Wow, these seem like good flavors that would meld well together. Yum-o. Stuff some of this bread into your Clinton's mouth, maybe it will help.

Shinie said...

I was blog surfing and came across yours. This recipe fits in exactly with what I'm experimenting with at the moment. I'm trying recipes from Artisan Bread in Five Minutes a Day. You can store the dough in the fridge for two weeks and it requires no knead AND no rising. It's brillant!

freefun0616 said...

酒店經紀人,
菲梵酒店經紀,
酒店經紀,
禮服酒店上班,
酒店小姐兼職,
便服酒店經紀,
酒店打工經紀,
制服酒店工作,
專業酒店經紀,
合法酒店經紀,
酒店暑假打工,
酒店寒假打工,
酒店經紀人,
菲梵酒店經紀,
酒店經紀,
禮服酒店上班,
酒店經紀人,
菲梵酒店經紀,
酒店經紀,
禮服酒店上班,
酒店小姐兼職,
便服酒店工作,
酒店打工經紀,
制服酒店經紀,
專業酒店經紀,
合法酒店經紀,
酒店暑假打工,
酒店寒假打工,
酒店經紀人,
菲梵酒店經紀,
酒店經紀,
禮服酒店上班,
酒店小姐兼職,
便服酒店工作,
酒店打工經紀,
制服酒店經紀,
酒店經紀,

,酒店,