No Knead Bread

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This is based off the no knead bread developed by Jim Leahy and published in The NY Times by Mark Bittman No-knead bread is a method of bread baking that uses a very long fermentation time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough. – courtesy Lorne Feldman

Prep

20 mins

Bake

20 to 25 mins

Total

40 to 45 mins

Servings

4 Persons

Yield

Makes 4 servings

Ingredients

  • 350g Bread flour
  • 80g Sunflower flour
  • 345g water
  • 1g yeast
  • 8g fine sea salt

Instructions

Mix all ingredients to form a shaggy dough. Cover and place in warm spot for 18 hours. Turn out on lightly floured board and fold once and rest 15 min. Form into a ball without overhandling and place on round parchment dusted with flour. Cover for 2 hours. Preheat cast iron pot in500 degree oven for one hour. When bread is ready, score top lightly and lift parchment into pot and cover. Bake for 30 minutes. Uncover and bake for 15-30 minutes more.

Submitted by Lorne Feldman

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Hudson Valley Cold Pressed Oils Ā© 2024

John Haight

Former IBMer, John is the Patriarch of the family. Loves to chat up a good story and listen to yours. But donā€™t turn your back, as he might be gone. He has been known to leave without notice. You can often find him driving around delivering our products throughout the Hudson Valley. His partner in crime, Cheryl works for the Wappingers Court system and can sometimes be found accompanying him on deliveries. He has much pride for his family and often refers to his 3 grandchildren, Claudia, Delaney and Colin as his legacy.

Allison Haight

Born and raised on Long Island. Graduated the Culinary Institute of America in 1994. Worked for 20 years in the food and beverage industry including over 10 years for renowned Chef, Bob Kinkead. Starting working for Hudson Valley Cold Pressed Oils in 2015. Along with her husband Jeff, a title is hard to come by. I am the organizer of the company. I plan on and off premise events as well as run the inside sales. Youā€™ll often find me baking our fresh baked breads. Iā€™m always thinking about whatā€™s next and enjoy coming up with fresh ideas for the company. The best part of my job is working in a Sunflower field with my best friend, the guy with the big black hat.

Jeffrey Haight

Born and raised in the Hudson Valley. Graduated the Culinary Institute of America in 1996. Worked in various notable restaurants and hotels in the Washington DC region, followed by a career in food sales with Chefs Warehouse. Started with Hudson Valley Cold Pressed Oils in 2017. I am a people person and love to talk to others about our products, their lives and the world around us. I prefer not to have a title. You can find me at the farm producing our products, in a restaurant or retail store talking shop with a Chef or Owner, and on the road delivering. I enjoy experimenting with new recipes and product development. Iā€™m the guy with the big black hat.

Traci Haight

- Co-Owner and Nutrition Consultant

Registered Dietitian working for 23 years in the Early Intervention Program optimizing nutrition status of medically fragile children with development delays. Owner of Nutrition Works, Inc., integrative private nutrition practice, serving infants, children and adults since 2004. Nutrition Consultant for Hudson Valley Cold Pressed Oil products.

Kevin Haight

- Founder and Co-Owner

Born and raised in the Hudson valley, small business owner for 30 plus years. Dedicated conservation volunteer and advocate for the Arlington Central School District community. Founder of Hudson Valley Cold Pressed Oils. In charge of farming and oil production. Often found playing on his tractor.