Recept: Nemieseny Chlieb (No Knead Bread) – Pomala a Rychla verzia

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Nemieseny Chlieb (No Knead Bread) od Jima Lahey (Sullivanova Pekaren v New Yorku)

Priprava priblizne 5 minut + 20 hodin kysnutie

Ingrediencie:
3 salky univerzalnej bielej hladkej muky
¼ lyzicky instantneho drozdia (naozaj, staci malo)
1 ¼ cajovej lyzicky soli (velku polievkovu lyzicu ked robim z vacsich salok)
1  ½ poharu vlaznej vody

Postup:
1. Vo velkej mise skombinuj muku, drozdie a sol, zmiesat rukov. Pridaj 1  ½ salky vlaznej vody, a len zlahka varechou premiesaj ingrediencie kym sa nezmiesia dokopy; cesto by malo byt lepkave. Cez misku prehod utierku a nechaj cesto vykysnut na zhruba 18 hodin v teplej izbovej teplote.

2. Cesto je pripravene, ked je jeho povrch posiaty bublinkami. Potom uz len lahko vymuc pracovnu plochu a vyklop cesto, posyp trochu muky navrch a zloz cesto na seba zo styroch stran. Sformuj cesto do gule – nemies aby sa z neho nedostal von vzduch a nechaj kysnut dalsie 2 hodiny. Ked je pripravene, bude mat cesto viac nez zdvojnasobeny objem a lahko sa vrati spat, ked do neho strcis prstom.

3. Vloz hrniec z z liatiny, smaltu, pripadne pyrexu ci keramiky (dutch oven) do rury a spolu s prazdnym hrncom, vyhrej ruru na 260 stupnov (500F)

5. Vyber vyhriaty hrniec a cesto vyklop do hrnca. Poklep hniec zo stran aby sa cesto rozlozilo rovnomerne.

6. Zakry hrniec vekom a pec zhruba 35 minut, potom odstran veko a pec dalsich 5 minut, kym bochnik nie je krasne do cerveno-hneda opeceny. Nechaj vychladnut na stojane.

Video:

 

Nemieseny Chlieb – Rychla Verzia

Priprava priblizne 5 minut + 6 hodin kysnutie

Ingrediencie:
3 salky univerzalnej bielej hladkej muky
¼ lyzicky instantneho drozdia (naozaj, staci malo)
1 ¼ cajovej lyzicky soli (velku polievkovu lyzicu ked robim z vacsich salok)
½ cajovej lyzicky octu
1  ½ poharu skoro horucej vody

Postup:
1. Vo velkej mise skombinuj muku, drozdie a sol, zmiesaj rukov. Pridaj 1 a pol salky vlaznej vody a pol cajovej lyzicky octu a len zlahka varechou premiesaj ingrediencie kym sa nezmiesia dokopy; cesto by malo byt lepkave. Cez misku prehod utierku a nechaj cesto vykysnut na zhruba 5 hodin v teplej izbovej teplote.

2. Cesto je pripravene ked zdvojnasoby svoj objem – zhruba 5 hodin. Potom uz len lahko vymuc pracovnu plochu a vyklop cesto, posyp trochu muky navrch a zloz cesto na seba zo styroch stran. Sformuj cesto do gule – nemies aby sa z neho nedostal von vzduch a nechaj kysnut dalsiu hodinu. Ked je pripravene, bude mat cesto viac nez zdvojnasobeny objem a lahko sa vrati spat, ked do neho strcis prstom.

3. Vloz hrniec z z liatiny, smaltu, pripadne pyrexu ci keramiky (dutch oven) do rury a spolu s prazdnym hrncom, vyhrej ruru na 260 stupnov (500F)

5. Vyber vyhriaty hrniec a cesto vyklop do hrnca. Poklep hniec zo stran aby sa cesto rozlozilo rovnomerne.

6. Zakry hrniec vekom a pec zhruba 35 minut, potom odstran veko a pec dalsich 5 minut, kym bochnik nie je krasne do cerveno-hneda opeceny. Nechaj vychladnut na stojane.

 

Uprednostnujem pomalsiu verziu, ale zrychlenu verziu peciem tiez a takto vyzera vysledok:

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Pridavam aj video kde novy recept Jim Lahey predebatovaval s Markom Bittmanom:

2 Comments

  1. Greg Sparling

    Here are the two recipes from your post translated into English by Google then edited somewhat by me.

    (No Knead Bread) by Jim Lahey (Sullivan’s Bakery in New York)
    Edited for style, but as far as I can tell, not altered for content
    Preparation about 5 minutes + 20 hours rising
    3 cups universal white flour
    ¼ teaspoon instant yeast
    1 ¼ teaspoon salt
    1 ½ Cups lukewarm water

    1. In a large bowl combine the flour, yeast and salt. Add 1 ½ cups lukewarm water, and lightly mix. The dough should be sticky. Cover and let rise for about 18 hours in a warm room.

    2. The dough is ready when its surface is dotted with bubbles. Dust board with flour, lay out dough, fold at the four sides, form into a ball – do not mix or knead out the air. Sprinkle liberally with flour or meal. Place dough top side down into a Dutch oven or other pot with a lid. Cover. Let rise for 2 hours. When it is ready, dough will have more than doubled in volume and may collapse if poked.

    3. Warm the oven to 450 degrees (250C)

    4. Cover the pot with a lid and bake for about 30 minutes, remove lid and bake for another 15-30 minutes.

    No Knead Bread – Fast Version

    Preparation about 5 minutes + 6 hours rising
    Ingredients:
    same as above but with hot water and ½ teaspoon vinegar

    1.Same as above except let rise for about 5 hours in a warm room.

    2. Same as above except let rise for an hour.

    3 and 4. Same as above except it only says roast for about 40 minutes.

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