There has been some talk about 'no knead bread baking' here at S-M.
So, I had to give it a go. Pull up a chair and grab a beverage of your choice and follow along.
This is about the easiest thing I have ever made and it turned out very well. Seriously anyone, even you Rich, can make bread with this method.
Here we go; first get all your mess in place
3 Cups of flour (I used a cup of whole wheat and 2 cups of white bread flour)
1/4 tsp active yeast or 1/4 cup active sourdough starter
1/1/2 tsp Kosher salt
1 1/2 cups Water
Mix it all up
Cover the bowl and walk away for 12 to 18 hours
Almost zero mess and I think it took me about 2 minutes to mix the dough and clean up.
I did this last night around 5:30pm. Around 7am this morning this is what the dough looked like.
Morning Sunshine
Now heavily flour an area and dump the contents of the bowl on the floured area. Flour the top of the bread because it is sticky.
Fold the dough into 1/3, like a letter
Then fold it in 1/3 again, like so
Some recipes have you stop here, put the folded dough on a towel with cornmeal or flour and some recipes have you leave the folded dough for 15 minutes and then form it into a ball.
That's what I did.
Simple so far right? I maybe have 4 minutes hands on time in this.
Now, put the ball on a floured towel so it won't stick cover the ball with plastic and leave it for 1/1/2 to 2 hours.
About a half our before you want to bake put a cast iron pot that will hold the dough in a 500F oven to preheat
The broken pizza stone is not mandatory.
OK, when your dough has risen for 1/1/2 to 2 hours and your oven and pot are hot, hot, hot take the cast iron pot out of the oven and pick up your dough with your hand underneath the towel thusly
This is really hard to do one handed, taking a picture and fretting about burning myself on that hot pot!
Now, just dump the dough, smooth side down in the pot
Phew, that was the hardest part.
Set your timer for 30 minutes turn the oven down to 425F, cover the pot and put it back in the oven.
After the 30 minutes are up, uncover the pot and finish baking.
This is what it looked like when I took the lid off after 30 minutes
Set your timer for 10 more minutes (my bread needed a bit longer but you should check it at 10 minutes and see how yours is doing.
So, here it is
Not too open of a crumb. I think because I left the dough overnight in a pretty cold area of the house and also I was closer to 12 hours than 18.
Nice even crust though. Taste very good too.
Thanks for looking at my first try at no-knead bread. I really hope you try it.
It's very very easy.
So, I had to give it a go. Pull up a chair and grab a beverage of your choice and follow along.
This is about the easiest thing I have ever made and it turned out very well. Seriously anyone, even you Rich, can make bread with this method.
Here we go; first get all your mess in place
3 Cups of flour (I used a cup of whole wheat and 2 cups of white bread flour)
1/4 tsp active yeast or 1/4 cup active sourdough starter
1/1/2 tsp Kosher salt
1 1/2 cups Water
Mix it all up
Cover the bowl and walk away for 12 to 18 hours
Almost zero mess and I think it took me about 2 minutes to mix the dough and clean up.
I did this last night around 5:30pm. Around 7am this morning this is what the dough looked like.
Morning Sunshine
Now heavily flour an area and dump the contents of the bowl on the floured area. Flour the top of the bread because it is sticky.
Fold the dough into 1/3, like a letter
Then fold it in 1/3 again, like so
Some recipes have you stop here, put the folded dough on a towel with cornmeal or flour and some recipes have you leave the folded dough for 15 minutes and then form it into a ball.
That's what I did.
Simple so far right? I maybe have 4 minutes hands on time in this.
Now, put the ball on a floured towel so it won't stick cover the ball with plastic and leave it for 1/1/2 to 2 hours.
About a half our before you want to bake put a cast iron pot that will hold the dough in a 500F oven to preheat
The broken pizza stone is not mandatory.
OK, when your dough has risen for 1/1/2 to 2 hours and your oven and pot are hot, hot, hot take the cast iron pot out of the oven and pick up your dough with your hand underneath the towel thusly
This is really hard to do one handed, taking a picture and fretting about burning myself on that hot pot!
Now, just dump the dough, smooth side down in the pot
Phew, that was the hardest part.
Set your timer for 30 minutes turn the oven down to 425F, cover the pot and put it back in the oven.
After the 30 minutes are up, uncover the pot and finish baking.
This is what it looked like when I took the lid off after 30 minutes
Set your timer for 10 more minutes (my bread needed a bit longer but you should check it at 10 minutes and see how yours is doing.
So, here it is
Not too open of a crumb. I think because I left the dough overnight in a pretty cold area of the house and also I was closer to 12 hours than 18.
Nice even crust though. Taste very good too.
Thanks for looking at my first try at no-knead bread. I really hope you try it.
It's very very easy.
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