RUSTIC NO KNEAD BREAD
Mar. 11th, 2021 09:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaRUSTIC NO KNEAD BREAD
(makes 1 loaf)
INGREDIENTS:
400g/14.10 oz All-purpose Flour (Plus extra on the side)
1&1/2 teaspoon dry Yeast
1&1/2 teaspoons salt
300g/1 & 1/4 cups Water (lukewarm water)
UTENSILS:
Dutch Oven or Heavy Pot with lid (no plastic)
Spatula OR Fork
Large mixing bowl
Counter top to shape dough
METHOD:
No Knead Bread is very easy to make. Start in the afternoon because this is going to rise on the counter for 6 hours, and then rest in the refrigerator for 1–12 hours.
– start by
1. add a handful of the pre-measured (400g) flour to a large mixing bowl along with all (1 & 1/4 cups) of the lukewarm water.
2. Mix the flour and water together using a fork or spatula, then add the yeast into the water and mix it through also.
3. Once the yeast has dissolved, allow the mixture to proof for 20 minutes, (bubble or foam up, indicating that the yeast is ALIVE),
then add another handful of flour and continue to mix.
4. Add salt and combine.
5. Continue to stir and add the flour, until all of the flour has mixed in. Your No Knead Bread dough should be wet and sticky.
6. Cover the bowl tightly with plastic wrap and leave it to rest and rise at room temperature for SIX HOURS. Then place in the fridge for overnight, from 10-12hrs.
Next morning-
7. Get the dough from the fridge; take it from the bowl, and place it onto a clean chopping board or kitchen bench top that you’ve dusted with flour.
8. Dust flour on top of the dough, then turn it over and add a bit more to the bottom, patting it in.
Allow the dough to rest for a while, and come to room temp. (15 minutes is fine)
Dough stretch-
9. Take one side edge of the dough in hand, lift it up and fold it 1/3 of the way back onto itself. Continue pulling it up slightly and folding the dough over, 2 more times.
10. Turn it 1/4 turn, and repeat the process, adding a little flour as you go if needed for handling.
Place the dough seam side down, and with both hands on its sides, and push your fingers under the dough, pushing the dough toward its bottom center. With seam side still down, turn the dough and repeat to form a ball of it.
All you're trying to do is to create a smooth top to the dough and stretch it a bit. (same methods as making buns and rolls.)
11. Get a clean bowl, place a large length of parchment paper inside it and smooth it into the bowl shape, dust it with flour and put the No Knead Bread dough inside, adding a light dusting of more flour on top.
Fold a damp tea towel over the top so the dough is covered and leave it to rest for TWO more HOURS, doubled in size.
12. After 1 hr and 15 minutes, pre-heat your oven to 450°F and place a cast iron/Dutch Oven pot inside, with the lid ON, so it heats up.
Once the 2nd hour has passed OR your dough has risen to DOUBLE in size, carefully remove the pot and lid, using the parchment paper to lift, place your dough inside the Dutch Oven.
13. Make a few cuts with a very sharp knife or razor and just over 1/4” deep on the surface of the dough, creating a cross or other pattern. (This lets the steam out of the dough as it bakes.) Put the lid on and the Dutch Oven back in the oven.
Bake the bread at 450°F for 25 minutes.
14. Now, remove the lid from the dutch oven and leave the bread in oven to cook for another 15 minutes or until it is golden and crispy.
Internal temperature should reach 190° to 195° to insure doneness.
(makes 1 loaf)
INGREDIENTS:
400g/14.10 oz All-purpose Flour (Plus extra on the side)
1&1/2 teaspoon dry Yeast
1&1/2 teaspoons salt
300g/1 & 1/4 cups Water (lukewarm water)
UTENSILS:
Dutch Oven or Heavy Pot with lid (no plastic)
Spatula OR Fork
Large mixing bowl
Counter top to shape dough
METHOD:
No Knead Bread is very easy to make. Start in the afternoon because this is going to rise on the counter for 6 hours, and then rest in the refrigerator for 1–12 hours.
– start by
1. add a handful of the pre-measured (400g) flour to a large mixing bowl along with all (1 & 1/4 cups) of the lukewarm water.
2. Mix the flour and water together using a fork or spatula, then add the yeast into the water and mix it through also.
3. Once the yeast has dissolved, allow the mixture to proof for 20 minutes, (bubble or foam up, indicating that the yeast is ALIVE),
then add another handful of flour and continue to mix.
4. Add salt and combine.
5. Continue to stir and add the flour, until all of the flour has mixed in. Your No Knead Bread dough should be wet and sticky.
6. Cover the bowl tightly with plastic wrap and leave it to rest and rise at room temperature for SIX HOURS. Then place in the fridge for overnight, from 10-12hrs.
Next morning-
7. Get the dough from the fridge; take it from the bowl, and place it onto a clean chopping board or kitchen bench top that you’ve dusted with flour.
8. Dust flour on top of the dough, then turn it over and add a bit more to the bottom, patting it in.
Allow the dough to rest for a while, and come to room temp. (15 minutes is fine)
Dough stretch-
9. Take one side edge of the dough in hand, lift it up and fold it 1/3 of the way back onto itself. Continue pulling it up slightly and folding the dough over, 2 more times.
10. Turn it 1/4 turn, and repeat the process, adding a little flour as you go if needed for handling.
Place the dough seam side down, and with both hands on its sides, and push your fingers under the dough, pushing the dough toward its bottom center. With seam side still down, turn the dough and repeat to form a ball of it.
All you're trying to do is to create a smooth top to the dough and stretch it a bit. (same methods as making buns and rolls.)
11. Get a clean bowl, place a large length of parchment paper inside it and smooth it into the bowl shape, dust it with flour and put the No Knead Bread dough inside, adding a light dusting of more flour on top.
Fold a damp tea towel over the top so the dough is covered and leave it to rest for TWO more HOURS, doubled in size.
12. After 1 hr and 15 minutes, pre-heat your oven to 450°F and place a cast iron/Dutch Oven pot inside, with the lid ON, so it heats up.
Once the 2nd hour has passed OR your dough has risen to DOUBLE in size, carefully remove the pot and lid, using the parchment paper to lift, place your dough inside the Dutch Oven.
13. Make a few cuts with a very sharp knife or razor and just over 1/4” deep on the surface of the dough, creating a cross or other pattern. (This lets the steam out of the dough as it bakes.) Put the lid on and the Dutch Oven back in the oven.
Bake the bread at 450°F for 25 minutes.
14. Now, remove the lid from the dutch oven and leave the bread in oven to cook for another 15 minutes or until it is golden and crispy.
Internal temperature should reach 190° to 195° to insure doneness.
