27 July 2009

No Knead Bread

* 3 cups (15 oz) All-purpose Flour (modification, to make the bread heartier I have added reduced the flour to 11/2 cup of flour and instead added 1/2 cup of Flax seed powder or you could go all wheat flour only it will be a little dense)
* 1/4 tsp of Rapid Rise Yeast (I use Fleischman RapidRise Highly Active Yeast)
* 11/2 tsp Kosher Salt
* 7 oz Water
* 3 oz beer (yep helps with the fermenting and give the bread some rise, I used Budweiser)
* 1 tbsp vinegar (gives the bread that sourness)
* Fillings (olives w/o pits, rosemary, nuts etc whatever you like in a bread. I have done rosemary, olives, rosemary & olives, the current loaf at home is a plain wheat bread)

1. First mix all of the dry ingredients
2. Add all of the wet ingredients
3. Mix lightly with spatula until it forms a dough
4. Cover with plastic wrap and let the mixture sit for 8-18 hours
5. After 18 hours, hand knead the loaf (2-3 times) on a lightly flour dusted work area
6. Shape dough into loaf, and place on lightly oiled parchment paper. Spray or lightly coat oil on the dough
7. Cover with plastic wrap and let it sit for couple of hours
8. With 30 mins remaining in the 2 hours, start preheating the oven to 500F with a dutch oven placed in the lowest shelf setting in your oven
9. After 2 hours, place the loaf into the dutch oven reduce the oven temperature to 425F
10. Bake the loaf in a covered dutch oven for 30 mins
11. After 30 mins, bake uncovered for an additional 20 mins
12. After 20 mins, remove the loaf and let it cool for a hour or so on a cooling rack

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