I'm a big believer (read: pusher) of everyone learning the overnight no-knead bread method. For a while I thought that most people already knew this secret and so I didn't promote it much. After all, doesn't everyone peruse Pinterest, the NY Times, and Google for effortless recipes? Apparently not.
Every time I post one of my twists on overnight bread I get multiple questions and emails congratulating me. Let me be humble, I did NOT create the standard recipe that I (and many other foodies) have adapted and changed to make multitudes of glorious in-home artisan bread. But. My twists are mine. (I am so twisted.)
This bread is truly crannied and super crusty like something you'd find on the streets of Paris wrapped in only paper--maybe tied with a string if you're lucky, and still warm. It scents your house for hours with the tears of (carb-loving) angels. Make it once for your family and/or friend and they will crown you a kitchen master whether or not you deserve it.
My Milk & Honey version is so good and comforting like nursery food. Of the gods.
"I spread a warm piece with butter, if anything, because when I am drunk with the smell of the bread taking two steps to the fridge to get jam is not happening. But I will say, a little douse of honey or schmear of preserves is quite special and will make the start of your day quite happy, just get them out while the bread is still baking."
Notes: Salt is fine sea salt. Milk is 2%.
MILK & HONEY MOON BREAD
Ingredients: 3 cups all-purpose flour, 1/2 tsp. active dry yeast, 1 tsp. salt, 1 1/2 cups warm milk, 1 tbsp. honey.
Makes 1 medium boule.
1. Before you go to bed: Combine flour, salt, and yeast in a large bowl. Stir honey into the warm milk, add to the bowl.
2. Mix the dough well, it will be shaggy and sticky- that's perfect.
3. Cover the entire bowl with plastic wrap and place in a warm spot, like in the oven.
4. When you wake up (10-12 hours later): Remove the bowl from the oven.
5. Place a Dutch oven with a lid into the oven and preheat at 450* for 30 min.
6. Unwrap dough- it will be expanded, wet, and bubbly. Flour your hands and a surface. Gather the dough to "fall" out of the bowl onto the floured surface or better, onto a piece of parchment paper. Shape the dough into a basic ball shape, it does not have to be perfect.
7. Open the oven and slide out the rack, remove the lid then place the dough into the Dutch oven, or lift it by the parchment paper and lower it (with the paper) into the Dutch oven. Cover and bake for 30 minutes.
8. Remove lid and bake another 15 minutes. Remove bread to a board or rack to cool.