No-knead Bread

This Sunday a 7.2-magnitude earthquake hit eastern Turkey. At least 432 people have died, and more than 1,300 are injured according to the Turkish Disaster and Emergency Relief Agency. More than 2,000 buildings are in ruins and rescuers are still trying to reach people trapped. There are people rescued after 61 hours under rubble. Probably, one of the most dramatic moments was the rescue of a 2-week-old girl and her mother after 47 hours under rubble.

source CNN international

However, the worst days are not over. Eastern Turkey is known for harsh winters; snow and cold is on the way. When we are having our hot breads in our cozy homes, people are homeless, helpless. There is nothing I can do from 10000km. Just following the news, twitter etc. Everyone tries to help, what can I do I thought? So here if I can make even one of you to make a donation, I will be happy.

Please share your bread with them. Thank you!

Links for Donation:
1) To help with relief efforts, donations can be made from various countries to the Disaster Relief Emergency Fund on the International Federation of Red Cross and Red Crescent Societies’ website.
2) The American Jewish Joint Distribution Committee is collecting funds for relief efforts.
– To make a donation to the Turkey Earthquake Relief fund, go online
– or call (212) 687-6200 from the United States.
3) ShelterBox is working in conjunction with Turkish Red Crescent to provide shelter to victims of the quake.
– Donations can be made from various countries online.
– or you can call (941) 907-6036 or text “SHELTER” to 20222 from the United States to make a one-time $10 donation.

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No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1 1/2 hours plus 14 to 20 hours’ rising
Yield: One 1 1/2-pound loaf.

3 cups all-purpose or bread flour, more for dusting ( I used 2 cups bread and 1 cup AP flour)
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
1 5/8 cups water
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be so soft shaggy and sticky, do not worry. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. 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 rise for about 2 hours. When it is ready, dough will be more than double in size. It will be flat, very soft and sticky. It is OK.

3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 5-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. With your hands or with a dough scraper turn dough over into pot, seam side up; it may look like a mess, but that is OK. 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 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

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