Slow Rise Fermentation
A few months ago we shared a recipe of no-knead bread, based on the recipe courtesy of Jim Lahey, owner of Sullivan Street Bakery, New York. It was published in the New York Times in 2006 and can also be found in his book My Bread. It takes a bit of planning but preparing no-knead bread is simple and straightforward with a great result. We truly love it.
The recipe is based on slow rise fermentation. With only one gram of yeast in combination with 18+2 hours of rest, the yeast will do a wonderful job. The dough will be perfect. And kneading, as you would expect, is not required.
UPDATE – Talmière
Recently when enjoying the luxury of having a classic French bakery around the corner of our holiday apartment, we explored a range of beautiful French bread. One of these was the Talmière. It is enriched with various seeds, such as poppy seed, linseed, sunflower seeds and sesame seeds. Sometimes honey is added. The Talmière came with a beautiful crust and a rich taste. The bread is a bit compact compared to the usual Baguette or Tradition, probably as a result of the seeds in the dough.
We combined our ingredients with blue poppy seed and brown linseed.
Our best bread ever?
What You Need
- 400 gram of Flour (we use 200 gram of Whole Grain Flour, 100 gram of Plain White Flour and 100 gram of French T65 Flour, but you will also have a great result when using 200 gram of Whole Grain Flour and 200 gram of Plain White Flour)
- 25 gram Blue Poppy Seed
- 25 gram Brown Linseed
- 1 gram Instant Yeast
- 4 gram Salt
- 310 gram Water
- Additional Flower
What You Do
The easiest way is to read and follow the recipe and video as provided by the New York Times.
Or if you feel confident: mix flour, seeds, yeast and salt. Add water and create one mixture. Let rest in a bowl covered with foil for 18 hours. Dust your worktop with a generous amount of additional flour. Remove dough from bowl and fold 4 times. Let rest on a towel also generously dusted with flour and bran for 2 hours. Heat your oven to 230˚ Celsius or 450˚ Fahrenheit. Make sure the pot is also hot. We used a 20 cm Le Creuset Cast Iron Round Casserole. Put the dough, seam side up, in the pot, close it and bake for 30 minutes. Remove the lid and bake for 15 minutes until it is nicely browned. Let cool on a wire rack for at least an hour before slicing you no-knead with blue poppy seeds and brown linseed.