No-knead Bread
Adapted from http://www.seriouseats.com/recipes/2011/06/better-no-knead-bread-recipe.html
100 parts flour
1.5 parts salt
1 part instant dry yeast
70 parts water
Mix dry ingredients. Add water, and mix just enough to fully incorporate. Cover and let sit in a cool place at least overnight (up to 5 days - longer will produce a stronger flavor).
~2 hours before baking, turn oven on to 450 ºF, and place empty dutch oven with lid (a pyrex baking dish with a glass lid works in a pinch) on the 2nd-from-bottom rack. Scrape dough out of bowl onto a well-floured surface and shape into a loaf. Allow to rise 1-2 more hours.
Working quickly, remove the hot dutch oven from the oven, drop the dough in, cover, and put back in oven. Bake 15 minutes covered, then 15-45 minutes uncovered (depending on size and shape of the loaf) until center reaches ~209 ºF. Remove from dutch oven and allow to cool on a rack for at least 15 minutes before cutting.
We usually make this with 800g of flour for a 10 inch dutch oven.
100 parts flour
1.5 parts salt
1 part instant dry yeast
70 parts water
Mix dry ingredients. Add water, and mix just enough to fully incorporate. Cover and let sit in a cool place at least overnight (up to 5 days - longer will produce a stronger flavor).
~2 hours before baking, turn oven on to 450 ºF, and place empty dutch oven with lid (a pyrex baking dish with a glass lid works in a pinch) on the 2nd-from-bottom rack. Scrape dough out of bowl onto a well-floured surface and shape into a loaf. Allow to rise 1-2 more hours.
Working quickly, remove the hot dutch oven from the oven, drop the dough in, cover, and put back in oven. Bake 15 minutes covered, then 15-45 minutes uncovered (depending on size and shape of the loaf) until center reaches ~209 ºF. Remove from dutch oven and allow to cool on a rack for at least 15 minutes before cutting.
We usually make this with 800g of flour for a 10 inch dutch oven.
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