|No Knead Bread with Figs, Walnuts and Chocolate|
The bread I’m sharing with you today is Jim Lahey’s “No Knead” bread; to which I added figs, walnuts, and chocolate. This bread is versatile and delicious! I make it often, with many different additions. It's easy to throw together at night, and finish up in the morning. In 2006, Mark Bittman wrote about Jim Lahey’s revolutionary and quite unconventional No Knead bread technique, in the New York Times. In doing so, he enticed a whole new generation of home cooks to bake their own artisanal loaves. This bread is not my mothers bread but, I know she would approve. It makes a delightful breakfast bread, served toasted with some butter and homemade fig jam! That’s the way I like it!
Sullivan St. Bakery No Knead Bread with Figs, Walnuts and Chocolate
Adapted from Jim Lahey, owner of Sullivan St Bakery
3 cups (430g) flour
1½ cups (345g or 12oz) water
¼ teaspoon (1g) yeast
1¼ teaspoon (8g) salt
½ cup chopped figs
¼ cup chopped nuts (I used walnuts)
¼ cup dark chocolate chips
olive oil (for coating) extra flour, wheat bran, or cornmeal (for dusting)
Two medium mixing bowls
6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)
Wooden Spoon or spatula (optional)
Two or three cotton dish towels (not terrycloth)
Mix flour, yeast and salt together in a medium bowl. Add water, figs, nuts and chocolate chips, and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).
Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.
Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.
|I mixed all the dry ingredients with the water and then added the figs, nuts and chocolate|
|Mix the figs, nuts and chocolate into the shaggy batter and let rest covered with plastic wrap overnight|
|In the morning the batter will look like this…fold over itself to deflate…then let rest for about 15 minutes|
|Form a ball with the dough and place on a cotton towel sprinkled with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover and let rest for about 2 hours.|
|This was just out of the oven…the aroma was amazing|
|A perfect slice of bread…all it needs is some butter and jam|