Friday, February 21, 2014

Start to finish: 14 hours (20 minutes active)
Makes 1 loaf (10 servings)
This recipe is from the famous Sullivan Street Bakery in 
New York City.  It requires all ingredients to be weighed.  
The no knead factor of this recipe is created by the slow 
rise of 3/4 teaspoon yeast.  A ordinary recipe calls for 1 
packet or 2 teaspoons yeast.

1/2 cup (50 grams) coarsely chopped walnuts
2 cups (266 grams) bread flour
1 cup (133 grams) whole-wheat flour
1 1/4 teaspoons (8 grams) table salt
3/4 teaspoon (2 grams) instant or rapid-rise yeast
2 tablespoons (6 grams) chopped rosemary
1 1/3 cups (350 grams) cool water (55 F to 65 F)
Additional flour, wheat bran or cornmeal, for dusting
Heat the oven to 350 F.
Place the walnuts in a shallow baking dish, then 
place in the oven on the middle shelf to toast 10 to 
12 minutes. Set aside to cool.
Once the nuts are cooled, in a medium bowl stir 
them together with both flours, the salt, yeast and 
rosemary. Add the water and stir briefly with a 
wooden spoon or your hands, just until the dough 
is barely mixed, about 30 seconds. The dough 
should be quite wet and tacky. If it is not, add 1 to 
2 tablespoons more water. Cover the bowl and let 
it rise at room temperature for 12 to 18 hours, or 
until it is more than double in bulk.
After the dough has risen, generously sprinkle a 
work surface with flour and gently, with the help of 
a plastic bench scraper, scoop out the dough onto 
the counter.
Working very quickly, with floured hands, fold the 
dough inward to the center on all sides to form a 
seam. Turn the dough over to form a round with 
the seam on the bottom. Generously sprinkle a 
clean kitchen towel towel with flour. Lay the towel 
flat on the counter and set the dough on top, seam 
down. Sprinkle the top of the dough lightly with 
flour and loosely fold the ends of towel over the 
Let the dough rise in a warm place for 1 to 2 hours, 
or until almost doubled in bulk. You will know it is 
ready when you poke the dough and it holds your 
imprint. If the dough bounces back, it is not ready.
About 30 minutes before you think the dough is 
ready, heat the oven to 475 F. Put a rack in the 
lower third of the oven, and place a covered 4 1/2- 
to 5 1/2-quart casserole dish in the oven to heat.
When the dough has risen, carefully remove the 
casserole dish from the oven and remove the lid. 
With the aid of the tea towel, flip the dough gently, 
seam side up, into the casserole, put the lid on the 
casserole and return it to the oven. Bake for 30 
minutes. Carefully remove the lid and bake until 
the bread has browned nicely, another 15 to 30 
Remove the casserole dish from the oven and use 
a spatula or dish towel to carefully transfer the 
bread to a rack to cool completely before slicing.

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