Recipes Page 9
No Knead Bread
This method creates a wonderful artisan loaf with tasty, chewy bread and crispy crust.
Best of all, this no-knead method does not require the use of a cast iron Dutch oven or long proofing time.
For best results it is highly recommended you have
You can find both the pizza stone and the peel for less than $20.00 total, even less if you are a clever shopper. (Hint: check out Target.)
The formed loaves can also be placed on a parchment lined sheet-pan and bake them directly on the sheet-pan. The bottom crust will not be quite as crispy.
No Knead Bread
- 3 cups water 100°F
- 1 tablespoon yeast
- 1/2 cup sour dough starter
- (or 1 additional tablespoon of yeast for a total of 2 tablespoons)
- 4 1/2 cups King Arthur AP or bread flour (use any brand you like)
- 2 cups whole wheat flour
- 2 tablespoons Kosher salt
Mix the starter and yeast with the water. Allow this to sit and bubble while you measure the remaining ingredients.
Measure the flours and salt into a large bowl, mix well.
Make a well in the center of the flour and pour in the yeast, starter and water mixture. Stir with a wooden spoon to mix it all together.
Cover the bowl with an oiled piece of plastic wrap and place in a warm place to rise for the next two hours. If your home is chilly, use the oven on a proof setting or set at 100°F. A gas oven with a pilot light is often enough warmth to proof the bread.
The dough should double in size. Depending on how warm your proofing area is, this may take longer or shorter than 2 hours.
This is where it gets tricky.
The dough is very wet and sticky. You do not want to handle it very much.
Heavily flour your working station and your hands.
Sprinkle flour over the surface of the dough in the bowl.
Using a bowl scraper, scrape the dough from the sides of the bowl, sprinkling the dough with flour as you go all around the bowl.
Remove 1/2 of the dough from the proofing bowl and place on the floured station.
Flour the work station
Cover any sticky spots with flour so the surface feels smooth and not sticky. Using a well-floured rolling-pin, work the dough into a rectangle about 1/2 inches thick.
Fold the left edge over 2/3's of the dough, fold the right edge over the folded left side. You should have three layers. Turn the bread 1/4 turn, roll and repeat 4 times.
Lastly, roll into a rectangle. Take the edge closest to you and begin rolling the dough into a cylinder.
Use flour on sticky spots as needed.
Peel with a good layer of cornmeal
Place a good layer of corn meal on the surface of the pizza peel; place the loaf on the peel, near the edge so the dough does not have a long way to slide when placing into the oven.
Shape and cover with towel to rise
Cover with a clean towel and allow rising for one hour.
In the meantime, while the oven is cold, place the pizza stone on the middle rack of the oven. Place the broiler pan on the bottom shelf and remove the top shelf. You want the bread to have plenty of room to rise.
Pre-heat the oven to 450°F. The oven needs to heat for 30 minutes at 450°F before baking. This ensures the temperature is good and hot which is necessary for great 'oven spring'.
Bring 4 cups of water to a boil in something it is easy to pour, like a kettle.
Once the oven has pre-heated for 30 minutes and the dough has been rising for an hour, and the water is boiling, it is time to bake the bread.
Now, you are going to look at it and say it is floppy and loose and not going to work. Trust the process, be patient.
You have to work quickly here. Decide what you are going to do and do it. No hesitation gives best results.
Take the peel with the bread on it; remove the towel.
Using a razor blade or bakers peel, or sharp serrated knife, cut 3-4 deep slashes across the top of the bread.
This prevents the bread from breaking while it expands in the oven and helps control the shape.
Open the oven door and with a quick firm motion slide the bread to the baking stone from the peel. A quick forward back movement is all it takes as long as you have enough corn meal on the peel.
Hint: Once the bread hits the stone, don't move it.
If using the baking sheet method, simply place the sheet pan in the oven.
Quickly close the door.
Put oven mitts on your hands to prevent steam burns.
Take the kettle of boiling water; open the oven door, pull the broiler pan out enough to easily pour the water into the pan.
CAREFUL, it steams!
Fill the bottom of the broiler pan by 1/2 inch.
Quickly close the oven door so as not to let all the steam escape.
Set your timer for 30 minutes. Do not open the oven door during this time.
The steam is what creates the crispy crust. Commercial bread ovens have "with steam" options, home ovens do not.
There are several theories as to how to add steam in the home kitchen.
- One will tell you to spray the bread with water while it is cooking.
If you spray cold or warm water on a 450°F light bulb in the oven, it will burst.
Same with your baking stone: CRACK! So this is not a good method.
- Another is to brush the loaves with water just before putting them into the oven.
This dough is already wet. Additional moisture would hinder a smooth slide from the peel to the stone or make it stick to the parchment if you are baking on the baking sheet.
Besides the dough is so tender that brushing it at all would collapse whatever has risen.
Slashing is all it can take.
- The broiler pan method is most useful.
It does not endanger the stone or bulb.
Just protect yourself from a nasty steam burn.
Note the color and the rise on the bread! The amount the bread raises once it hits the heat is referred to as "oven spring" and this bread formula has great oven spring.
After 30 minutes, remove the bread from the oven and take its temperature with a bimetallic stem thermometer.
When the bread reaches 190°F the bread is done.
Remove from the oven and cool on a rack until it is cool.
Slice and enjoy!
Loaves and Boules No Knead Bread
No Knead Loaf