Easy to make Bread: No Knead Bread

0

by: Cured Confection






When I first got into cooking and baking, I really really wanted to make excellent baked goods. Not so simple. http://blog.curedconfection.com/2013/12/23/how-did-i-finally-learn-to-make-good-bread-no-knead-bread




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 15

3 cups (430g) flour

cups 1½ (345g or 12oz) water

1/4 teaspoon (1g) yeast

teaspoon 1¼ (8g) salt

olive oil (for coating)

extra flour, wheat bran, or cornmeal (for dusting)

Nutrition Facts
Easy to make Bread: No Knead Bread

Servings Per Recipe: 15

Amount per Serving

Calories: 99

  • Total Fat: 0.5 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 198.6 mg
  • Total Carbs: 19.9 g
  •     Dietary Fiber: 0.7 g
  •     Sugars: 0.1 g
  • Protein: 3.3 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

1.  Mix all the dry ingredients in a large bowl. Add in the water and stir with a wooden spoon or spatula until you have a gloppy, gooey, super wet and runny dough. The link above recommends you grease a second bowl and pour the dough into it to sit…but I don’t. Why waste another bowl.

2.  Now the fun part, cover the bowl with saran wrap and put it in a warm place for about 12 hours. I have left the dough up to 24 plus hours. It still works. Gets a little tiny bit sour, which I like. You will notice over time that bubbles form in the dough. It rises but still looks loose and runny.

3.  Once it has been at least 12 hours, liberally coat your counter with a good amount of flour. If you have a pastry scraper, get it out. If you don’t, get a spatula. The dough is so sticky that I stopped using my hands. Pastry scraper, about four inches long, is the way to go. Trust me. But if you don’t have one, never fear – hands or spatula work too. Pour the dough onto the flour and using your scraper/spatula fold the dough over several times, adding flour into the dough to make it a bit stiffer.

4.  Let the dough rest for about fifteen minutes. In the mean time get out out a kitchen towel, tea towel fabric is preferred, but I’ve used the thick cotton ones before as well. Coat one side of the towel with flour or cornmeal. Wheat bran works too. And I mean use a lot of it. You will be placing the dough in the towel, so you need to use more than you think so that the dough doesn’t end up sticking. I put the coated towel on a cookie sheet or plate so you have something to lift up that is more stable than the towel.

5.  Now shape the dough into a sort of ball. You can pull it over itself again to form a seam if so you get a more round shape. Place the dough seam side down on the towel and wrap the towel loosely over the dough. Put it back in a warm place to rise 1-2 hours, until it doubles in size.

6.  Preheat your oven to 450 degrees and place your dutch oven or pyrex dish with a lid in the oven to heat up. The theory is that you want to heat the pan up to pretty much blazing hot, along with the lid, so once you essentially dump/put the dough in there, steam is created, which creates a gorgeous crust and bubbly bread. Bake for 30 minutes with the lid on, and then another 15-30 minutes until the crust is a nice golden brown. Err on the side of baking a bit more, rather than a bit less, to ensure it is completely done. You will get a thicker crust that way, and guarantee the bread is just right – as seen in the photo below!

7.  When the bread is done baking, take it out and place it on a cooling rack. You will literally hear the cracking and popping of the crust as it cools. It is really a neat thing to hear!

related recipes

comments