No Knead Sourdough Bread

Quoted from NY times: “Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf.”

*I modified this recipe to be used with a sourdough starter rather than instant yeast. To see the original measurements using yeast, scroll down to the bottom of the page. The directions don’t change.

Ingredients

  • 450 grams flour
  • 285 grams water (up to 1 3/4 cup)
  • 60 grams sourdough starter
  • 9 grams salt

Directions

  1. In a large bowl combine all ingredients and stir until blended; dough will be shaggy and sticky.
  2. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. The dough is ready when its surface is dotted with bubbles.
  3. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
  4. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Lay out a piece of parchment paper or generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on the parchment paper or towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, the dough will be more than double in size and will not readily spring back when poked with a finger.
  5. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from oven. Slide your hand under towel and turn dough over into the pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes.
  6. Cover with lid and bake 30 minutes, then remove the lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
If using instant yeast packets:
  • 3 cups all-purpose or bread flour, more for dusting
  • ¼ teaspoon instant yeast
  • 1 ¼ teaspoons salt
  •  Cornmeal or wheat bran as needed. 

The directions for making the bread are the same, whether using instant yeast or a sourdough starter.


Chocolate Pudding Cake (low-fat)

This recipes just happens to be low fat, although I don’t ‘think it was intended that way. It’s wonderful hot, served alongside ice cream, but it’s also delicious cold, served right from the fridge.

Recipe from Dinner at the Zoo.

Ingredients

  • 3/4 cup all purpose flour (spoon and leveled)
  • 3/4 cup granulated sugar (I use 1/2 cup)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup plus 1/4 cup unsweetened cocoa powder
  • 1/2 cup milk (I use 1%)
  • 3 tablespoons unsalted butter melted
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup firmly packed brown sugar
  • 1 3/4 cups boiling water

Directions

  1. Preheat oven to 350-F. Grease a 9-inch square baking dish or round souffle dish.
  2. Combine flour, granulated sugar, baking powder, baking soda, salt and 1/3 cup cocoa in medium bowl. Add milk, butter and vanilla, stir until just blended. Spoon the batter into the prepared dish.
  3. Combine brown sugar and remaining 1/4 cup cocoa in small bowl. Sprinkle evenly over the batter. Pour boiling water over entire mixture; do not stir.
  4. Bake 35 to 38 minutes, until a toothpick inserted into the top layer comes out clean. Cool at least 10 minutes.