Saturday, December 28, 2013

No Knead Bread

  • 3 cups bread flour
  • 1/4 teaspoon  yeast
  • 1 1/2 teaspoon salt
  • 1 1/2 cups water
  • Parchment paper (not to eat, hopefully)

  1. Mix all ingredients together in a bowl. Cover with plastic wrap. 
  2. Let sit out for 12-24 hours. Dough will be very level and bubbly when ready.
  3. Preheat oven to 450˚ with enameled cast iron pot inside oven (or other pot you can cover that can handle the heat).
  4. Turn the dough out onto a well floured surface. The dough will be very sticky. With well floured hand, fold the dough a few times over onto itself, and then shape it into a ball. Preferably have the seam side of the dough facing down.
  5. Dust the parchment paper and lay the dough on top. Let the dough rest for an additional 30 minutes.
  6. About 20 minutes after you have shaped the dough, using a sharp knife, make cuts about 3/4″ deep into the top of the bread. Then let rest the final 10 minutes. Because the dough is so sticky it won't cut 'pretty' don't worry about it.
  7. Lift the parchment paper with the dough on it and carefully lay it into the preheated pot. There is no need to grease the pan. It will not stick.
  8. Cover pot and bake for 30 minutes. 
  9. Remove lid and bake for an additional 15 minutes until crust is golden brown. 
  10. Let cool completely on a wire rack.  


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