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Tasty Tuesday Home Edition: Paul Gross shares secret no-knead bread recipe

DETROIT – This week’s Tasty Tuesday Home Edition takes us to the kitchen of Paul Gross!

Here’s how to make it at home:

Ingredients

  • 1 ½ cups of bread flour, plus more for dusting
  • 1 ½ cups of whole wheat flour, plus more for dusting (your choice which to dust with)
  • ¾ teaspoon instant yeast
  • A little less than 2 cups warm (not hot) water
  • 1 package unflavored gelatin
  • Cornmeal or wheat bran
  • 1 1/4 teaspoons of salt

Day 1

  • In a large bowl combine flour, yeast and salt.
  • Dissolve gelatin in water – you may need to heat the water but let cool somewhat if you do.
  • Add gelatin / water and stir until blended – dough will be “shaggy” and very sticky. If it’s too loose, then add a little flour to stiffen it up; if it’s too firm, then add a bit of water. Cover bowl with plastic wrap.
  • Let dough rest for preferably 18 hours at room temperature (no less than 12 hours).

Day 2

  • Dough is ready after it roughly doubles in size, and surface is dotted with bubbles or little holes.
  • Lightly flour a work surface and place dough on it.
  • Sprinkle it with a little more flour and fold it over on itself once or twice.
  • Cover loosely with plastic wrap and let rest about 15 minutes.
  • Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
  • Generously coat a cotton towel (not terry cloth) with flour, wheat bran or corn meal.
  • Put dough seam side down on towel and dust with more flour, wheat bran or cornmeal.
  • Cover with another cotton towel and let sit for about two hours.
  • When it is ready, dough will not readily spring back when poked with a finger.
  • At least a half-hour before dough is ready, heat oven to 450°.
  • Put a 2-to-3 quart, heavy, covered pot (cast iron, enamel, Pyrex, or ceramic) in oven as it heats.
  • When dough is ready, remove pot from oven. Be careful…it’s hot.
  • Slide your hand under towel and turn dough over into pot, seam side up. It may look like a mess, but that is okay. Shake pan once or twice if dough is unevenly distributed…it will straighten out as it bakes.
  • Cover with lid and bake 30 minutes, then remove lid and bake another 15 minutes, or until loaf is beautifully browned.
  • Turn out and cool on a rack. Note: if you try to slice when it’s hot, crust will be difficult to cut.
  • You’ve now baked a wonderful bread…enjoy!