No Knead Bread
Summary
| Yield | |
|---|---|
| Source | A. W. |
| Prep Time | 1 1⁄2 hours |
| Recipes | Vegetarian |
Description
A simple, quick loaf of bread.
Ingredients
- 3 c bread flour
- 1⁄4 t instant yeast
- 1 1⁄4 t salt
- 1 5⁄8 c water
- cornmeal
Instructions
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. 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 rest about 15 minutes.
3. 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 cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 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. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. 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. Yield: One 1 1/2-pound loaf.
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Your Comments
cwb
No-Knead bread 2.0
No-Knead Bread 2.0
From Cook's Illustrated Jan/Feb 2008
3 cups (15 ounces) unbleached all-purpose flour, plus additional for dusting work surface
¼ tsp instant yeast
1 ½ tsp table salt
¾ cup plus 2 tbsp water (7 ounces), at room temperature
¼ cup plus 2 tbsp (3oz) mild-flavored lager
1 tbsp white vinegar
Whisk flour, yeast, and salt in a large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
Lay a 12-by 18 inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into a ball by pulling edges into middle. Transfer dough seam side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy bottomed Dutch oven (with lid) on rack , and heat oven to 500 degrees. Lightly flour top of dough and using a razor blade or sharp knife, make one 6-inch-long, ½-inch deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
CWB suggests:
1. Skip water and add 12 ounces of Ballantine Ale instead
2. Don't put oven rack at lowest position because bottom of loaf can burn
3. Don't skimp on the salt