No-Knead Extra Virgin Olive Oil and Honey White Bread
by Gemma Seymour-Amper (after Jim Lahey of Sullivan Street Bakery, New York, NY)
Makes 1 loaf
9 December 2011
This bread is close to perfection. The honey imparts a touch of sweetness, and the EVOO gives it a pastry-like crumb, flaky and tender, because the oil reduces the formation of gluten somewhat. The crust remains crispy, but not as thick as the standard no-knead recipe.
400 g King Arthur unbleached white bread flour
300 g water
1/2 t. Red Star instant yeast
2 T. EVOO
2 T. honey (substitute agave nectar, golden syrup, maple syrup, or other acceptable liquid sweetener for #vegan)*
rounded 1/2 Tbsp. La Baleine sea salt
white wheat semolina (Farina) and/or additional flour for dusting
Combine all dry ingredients, and in a separate bowl, combine all wet ingredients. Add wet ingredients to dry ingredients, stirring until well-incorporated. Cover, and allow to ferment at room temperature for 12-16 hours.
Remove dough to generously floured work surface, and dust top of dough generously with flour. Gently press flat, and fold in thirds in both directions. Dust a cotton or linen pastry cloth with Farina (you may substitute durum semolina or corn meal), and place dough seam side down on towel. Dust top of dough with Farina, fold towel over dough, and allow to rest for 1/2 hour.
Place cast iron Dutch Oven in cold oven, and preheat to 450 deg F. Allow to heat for at least 1/2 hour. Remove pot from oven, and invert dough into pot so that seam side faces up. Cover, and return to oven. Reduce oven heat to 450 deg F, and bake for 35 minutes, or until loaf sounds hollow when rapped on bottom and crust is deep golden brown. Remove from oven, and cool on rack for at least 1 hour before slicing.
*NB: The hashtag “#possibly_vegan” is what I use to denote recipes which are not vegan, but can be easily made vegan without compromise by omitting or substituting certain ingredients. In this case, I prefer honey, but honey isn’t vegan, according to pretty much everyone who responded to my question on the topic, so I suggest substituting agave nectar, golden syrup, or even maple syrup. There are other possible substitutes.