This bread is so satisfying to make!! You just take 5 minutes the night before to stir together the ingredients- no kneading. (I used Italian yeast for this- it's very different-looking than American, but it worked great.) It has a long, slow rise on the counter top, then you flop it onto a parchment- lined baking sheet, let it rise while the oven again preheats, and bake. The original NY Times No-Knead bread is baked inside a covered pot, but I don't have the perfect pot for it. I finally saw a baking sheet method on Cooking Classy and I was happy- it still turns out great and makes it even easier, for me. My friend makes a version of this with some whole wheat and all kinds of seeds. I tried that and it was delish too. (Note: it's ok if it doesn't look "risen" but more flat after the second rise. It usually rises in the oven. If it doesn't rise much, it's still delish.)
No-Knead Bread
adapted from the NY Times via Cooking Classy
3 cups (15 oz) all-purpose flour (preferably unbleached, scoop and level to measure)
1 1/2 tsp salt
1/2 tsp active dry yeast, instant yeast, or rapid rise yeast
1 1/2 cups warm water (about 110 degrees)
1. In a large mixing bowl, whisk together flour, salt and yeast. Pour in warm water and stir mixture with a wooden spoon or rubber spatula until a shaggy ball forms (you can add a little more water or a little more flour if you feel it needs it).
2. Cover bowl with plastic wrap and allow to rise for 12 - 18 hours (on the counter at room temperature).
3. Line a large baking sheet (or pizza pan) with a sheet of parchment. Turn the dough out of the bowl onto the baking sheet. Mine always comes out in an oval shape. Cover with a large bowl or greased plastic wrap. (If using plastic wrap, cover the dough gently so it can still rise. Remove the plastic wrap slowly after rising, so the dough doesn't fall.) Let dough rise again for 30 minutes while oven is preheating. (Note: it's ok if it doesn't look "risen" but more flat after the second rise. It usually rises in the oven. If it doesn't rise much, it's still delish.)
3. Heat oven to 450 degrees. Once oven has reached 450 degrees, place the bread inside. Quickly close oven door, and bake for 25-30 minutes or until nicely golden brown. Let cool before slicing.
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***Directions below for the traditional NY Times method- using an enameled, lidded, cast-iron pot. (Dutch oven size). Continue from after step 2, above.***
3. Preheat oven to 450. Place an enameled cast iron pot covered with lid into preheated oven, heat pot for 30 minutes.
4. Meanwhile, turn dough out onto a well floured surface, or onto a floured sheet of parchment paper (oven safe to 450) then shape dough into a ball. Cover shaped dough with an extra large bowl and allow to rest while pot is heating, about 30 minutes.
5. Remove pot from oven and with floured hands, or holding the corners of the parchment paper, carefully drop dough into hot pot (you don't need to grease the pot). Immediately cover with lid, then return pot to oven and bake 30 minutes (at 450 degrees).
6. After 30 minutes, remove lid from pot and bake uncovered for 12 - 15 minutes until nicely golden brown. Remove from oven and allow bread to cool on a cooling rack before slicing.
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