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Almost no-knead bread

from: http://www.breadtopia.com/cooks-illustrated-almost-no-knead/

  • 3 cups flour (may be 2 cups whole wheat, 1 cup white, if desired)
  • 1 1/2 tsp salt
  • 1/4 tsp instant yeast powder
  • 7 oz water (room temperature)
  • 3 oz lager or other beer (to taste)
  • 1 tbsp white vinegar
  • 2 tbsp honey (if making whole wheat bread)
  1. Combine flour, salt, yeast in a large bowl.
  2. Stir in water, beer, honey, and vinegar, until uniformly doughy.
  3. Wrap in a plastic bag, or cover with plastic, and set aside for 8 - 18 hours.
Later...

  1. On a flour-dusted surface, fold ("knead") the dough 10-15 times. Then pull it up tightly from the edges into a little bundle, making the bottom taught, and a little pucker at the top.
  2. Place parchment paper on a skillet and spray it with a light dusting of oil. Put the dough on top, spray oil on the top, and cover with plastic. Set aside for 2 hours.
  3. 35 minutes before starting, place the dutch oven (crock pot) -- with lid -- into the oven and pre-heat to 500F.
  4. Sprinkle a bit of flour on top of the dough, and score an X into the top with a sharp serrated knife.
  5. Transfer the dough into the hot dutch oven by holding the parchment paper. Cook for 30 minutes at 425F with the lid on.
  6. Remove the lid and cook for another 10 minutes.
  7. When the internal temperature is 200-210F, the loaf is done.
  8. Cool on a wire rack.