Almost No Knead Bread With Olives Rosemary And Parmesan Food

ALMOST NO-KNEAD BREAD WITH OLIVES, ROSEMARY, AND PARMESAN

Steps:

• Whisk together flour, yeast, salt, Parmesan, and rosemary in large bowl. Add water, olives, beer, and vinegar.
• Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. (The dough will be very wet.).
• Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
• Line inside of 10 inch skillet with a 12- by 18-inch sheet of parchment paper.
• Spray paper with nonstick cooking spray.
• Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle.
• Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
• Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours. (I've also retarded the rising by placing dough in the refrigerator for up to 12 hours.).
• About 30 minutes before baking, adjust oven rack to lowest position, place a large heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees.
• Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
• Carefully remove pot from oven and remove lid.
• Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
• Cover pot and place in oven.
• Reduce oven temperature to 425 degrees and bake covered for approximately 30 minutes.
• Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer.
• Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

HOMEMADE NO-KNEAD OLIVE BREAD RECIPE

Steps:

• Mix the dry ingredients; bread flour, active dry yeast, and kosher salt, in a large mixing bowl.
• Pour in 1 ⅓ cups (316 ml.) lukewarm water.
• Give it a mix using a wooden spoon. At this point, the dough needs to be quite sticky. Stir in the chopped olives and ensure that they are equally distributed throughout the batter. (Alternatively, you can use your clean hands to mix and feel the stickiness.)
• Cover the bowl with a clean kitchen towel and let it sit in a warmer part of your house for 18-24 hours.In my tests, I found that the bread baked after 18 hours of rising time was perfect, but the 24-hour one was also good. One important thing to mention here is that at the end of the rising time you might see a thin (kind of hard - for the lack of a better word) layer at the top of the dough. Don't be alarmed by that. In the next step, we will fold that into the dough and since it is a sticky one, the additional rising time will help soften it.
• Lightly flour a piece of parchment paper, gently remove the dough from the bowl, and place it onto the parchment. While removing, you will realize that it is quite sticky. However, if you take your time and gently pull it by folding it onto itself, you will see that it will come out easily without any dough remaining in the bowl. For a visual, be sure to watch the video below.
• Form the dough into a ball tucking the sides of the dough under. Lightly dust it with a little bit of flour, cover it with a clean kitchen towel, and let it rise for 1-2 hours or until it doubles in size. Again, I recommend letting it sit in a warmer part of your house.
• Towards the end of the rising time, place your dutch oven in the oven and pre-heat it to 450 F degrees.
• When ready to bake, carefully take the now-very hot dutch oven out of the oven. Using the edges of the parchment paper place the dough into the dutch oven. Put the lid on and bake for 30 minutes. Then remove the lid and continue to bake another 20-30 minutes or until the top is nicely golden brown as you see in the photos.
• At the end of the baking, remove it from the dutch oven, place it onto a cooling rack and let it cool for 30-45 minutes before slicing.

AUTHENTIC OLIVE-ROSEMARY BREAD - COOK'S ILLUSTRATED

Steps:

• Whisk water, yeast, and honey in bowl of standing mixer. Add flours and mix on low speed with dough hook until cohesive dough is formed, about 3 minutes. Cover bowl with plastic wrap and let sit at room temperature for 20 minutes.
• Remove plastic wrap; make well in center of dough and add salt and rosemary. Knead dough on low speed for 5 minutes. Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute. If dough is very sticky, add 1-2 tablespoons flour and continue mixing for 1 minutes. Transfer dough to lightly floured counter and pat into 12x6-inch rectangle.
• Press olives into dough. Starting at long side, roll rectangle into tight log. With seam side facing up, roll log into coil. Transfer dough, spiral side up, to oiled container or bowl, at least 2 quarts in volume, and cover with plastic wrap. Let dough rise in warm, draft-free location until it increases in size by 50 percent, about 1 hour.
• Fold partially risen dough over itself. Turn bowl 90 degrees; fold again. Turn bowl again; fold once more. Cover with plastic wrap and let rise 30 minutes.
• Repeat folding, replace plastic wrap, and let rise until doubled in volume, about 30 more minutes.
• Transfer dough to lightly floured work surface, being careful not to deflate. Divide dough in half, loosely shape each piece into ball, and let rise 15 minutes. Flip each ball over and, starting from top, roll into tight oval shape. Using palms, roll each oval from center outward until 12-inch loaf is formed. Poke any olives that fall off into bottom seam, then pinch seam closed.
• Transfer each loaf, seam side down, to 12x6-inch piece of parchment and cover with plastic wrap. Let rise until doubled in size, 1-1 1/2 hours (dough is ready when it springs back slowly when pressed lightly with finger.).
• Adjust oven rack to lower-middle position; place baking stone on rack, and heat oven to 450°F at least 30 minutes before baking.
• Slide parchment sheets with loaves onto peal or back of inverted baking sheet. Starting and stopping about 1 inch from each side, use razor blade or sharp knife to cut three 1/2-inch deep slashes on diagonal along top of each fully risen loaf. Use a spray bottle filled with water to spray loaves lightly with water. Carefully slide parchment with loaves into oven using jerking motion.
• Bake 15 minutes, spraying loaves with water twice more in the first 5 minutes, and then reduce oven temperature to 375°F Continue to bake until bread is deep golden brown and instant-read thermometer inserted into center of loaf registers 210°F, 25-30 minutes. Transfer to wire rack, discard parchment, and cool loaves to room temperature, about 2 hours.

ALMOST NO-KNEAD BREAD

Steps:

• In a large bowl, whisk together flour, yeast and salt. Now add the water, beer and vinegar. Fold batter using a rubber spatula. Scrape the dry ingredients from the bowl bottom and continue folding until a ragged ball of dough forms. Cover bowl with some plastic wrap. Allow to sit at room temperature for 8 to 18 hours.
• In a 10-inch skillet, place a 12 x 18 inch piece of parchment paper. Spray parchment paper with nonstick cooking spray. Take the bowl of dough and turn out onto a lightly floured work surface. Knead dough 10 to 15 times. Pull edges of dough from edges into the center to form a ball of dough. Place the dough with the seam side down, into the parchment lined skillet. Spray dough with nonstick cooking spray. Cover the dough loosely with a piece of plastic wrap. Allow to rise at room temperature until the dough is doubled in size, about 2-hours. The dough should not easily spring back when poked.
• Place a 6 to 8 quart, heavy bottom, Dutch oven with lid, on lowest oven rack. Preheat the oven at 500°F for 1/2 hour. Lightly dust top of dough with flour and then make single 6-inch long, 1/2 inch deep cut on the top of the dough with a sharp knife or razor blade. Take preheated Dutch oven from from the 500°F oven and remove lid. Using edges of parchment paper, pick up dough from frying pan and place into Dutch oven. Allow extra parchment paper to hang out of Dutch oven and cover dough with lid. Return covered Dutch oven to oven and turn temperature down to 425°F Bake bread covered for 30-minutes. Remove lid and continue baking until bread is deep brown and an instant read thermometer, inserted in loaf center, reads 210°F This may take 20 to 30 minutes after removing cover. When done, remove bread from Dutch oven and cool on wire rack for 2 hours, until bread reaches room temperature.

ALMOST NO-KNEAD BREAD 2.0

Steps:

• Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.
• Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
• Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray.
• Transfer dough to lightly floured work surface and knead 10 to 15 times.
• Shape dough into ball by pulling edges into middle.
• Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
• Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
• About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
• Carefully remove pot from oven and remove lid.
• Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
• Cover pot and place in oven.
• Reduce oven temperature to 425 degrees and bake covered for 30 minutes.
• Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees, 20 to 30 minutes longer.
• Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.