This recipe is from the New York Times "The Minimalist" column by Mark Bittman Oct 08, 2008. It is a faster, simpler adaptation of his original article/recipe of 2006 adapted from Jim Lahey of Sullivan Street Bakery. The original recipe required 14-18 hrs rising time; this adaptation uses more yeast and requires only 4 hours rise time.
Category: Bread
Cuisine: America
3 cups Flour
1 packet instant yeast (1/4 ounce or 1tbsp)
1 1/2 teaspoon Salt
as needed Oil
I must have done something wrong considering the other reviews. The dough was very wet, and hard to fold, and would not get into a ball on my work surface for the second resting but rather just oozed into a flat layer. Also, I am assuming now that maybe I was supposed to grease the pot before putting the bread in? It completely stuck to the bottom and burned. Recipe didn't say to grease pan and I assumed as wet as the bread was maybe that was why, but I guess that step was missing. Anyways, I gave it three stars because what I was able to dig out of the pan tasted really quite good, its just unfortunate I was unable to get it out as a loaf that could be sliced for sandwiches, etc and instead was in lots of tiny chunks. Maybe I will try again by spraying the pan after it heats up, or by just splitting it into a few loaf pans like traditional bread and seeing how that turns out.
FOODLAMAIts true!!! You can make a bread with only flour, salt and yeast and water. Beats store bought breads with all those other ingredients! I make my french baquettes with these ingredients. Thanks for posting this great recipe.
aphilbeck8loved it, and its so darn easy to make
Tamara1971Absolutely loved this one. Making it again.
eddieandkimbrahGreat texture, and so easy to make. I let it rise about an hour longer than the recipe recommends, and I think it made for a little more flavor. I made a half recipe and baked it in a 3qt dutch oven. This worked great, with the uncovered baking coming in at 15 minutes.
Dgdahl
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