Josey Baker's No Knead Bread for Beginners Recipe

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I bought Mr. Baker's book "Josey Baker Bread," as I was looking for a gift for relative who wants to learn how to make bread. The book is well-written, albeit a little too hip for my taste, but it was written for young people, not old ladies. That being said, following is the first recipe, which is similar to Lahey's, except the bulk fermentation is 3 hours, instead of 18, then it goes in the fridge for several days for flavor enhancement. Also, it's baked in a loaf pan, instead of a Dutch oven.

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Ingredients

Cost per recipe $1.46 view details

Directions

  1. Mix well in a medium bowl, cover and let rise 3 hours.
  2. Place in fridge. (I suggest you use a bowl with its own cover and just place it on top without sealing it, or cover it in plastic.)
  3. Let it work its magic for 2-3 days.
  4. Remove and prepare to shape the dough by sprinkling some flour on your work area and on top of the dough. it will be slightly sticky.
  5. Gently de-gas it and form it into an oval that you roll up.
  6. Prepare your 9x5 loaf pan by greasing and flouring it. Place the pan near the dough so you can see how you need to roll up the dough to fit in the pan properly (8 1/2 inches or so).
  7. Place the rolled dough in the pan.
  8. Cover and let rise 4 hours.
  9. The last half hour, heat the oven to 475 degrees and place a foil tent on top of the dough, giving the dough room to rise. This will help the dough with oven spring, as the steam trapped under the foil will help the dough rise.
  10. Put the pan in the oven and let it bake for 20 minutes.
  11. Open the oven door and quickly remove the foil and let the bread bake another 20 minutes, or until the crust is medium dark brown.
  12. Remove the bread from the pan and place on a cooling rack.
  13. Resist trying the bread, as it's not done completely.
  14. Let it cool for 2 hours or so, then get out the butter!
  15. Note: You'll need a bread knife, which costs anywhere from a few bucks, or so, to hundreds. Many bread knives cannot be sharpened when they get dull, so I just buy 10 dollar ones, and discard them when they get dull. Store your bread in a paper bag or wrapped in wax paper.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 893g
Calories 1752  
Calories from Fat 69 4%
Total Fat 8.28g 10%
Saturated Fat 1.19g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 4680mg 195%
Potassium 620mg 18%
Total Carbs 350.46g 93%
Dietary Fiber 13.0g 43%
Sugars 1.49g 1%
Protein 60.13g 96%
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