Artisan Sourdough No Knead Bread Food

NO-KNEAD SOURDOUGH BREAD

Steps:

• Mix together the dry ingredients in large non-metalic bowl.
• In measuring cup mix together water and sourdough starter.
• Mix in liquid until the flour is incorporated. The consistency should be firm and shaggy.
• Cover with plastic and let sit on the counter for 16-18 hours at room temperature, about 70°F (Note: At 70-75 degrees the bread leavens well and has the distinct sourness and flavor of sourdough. At more than 75 degrees the dough becomes too acidic which inhibits the wild yeast and leavens poorly. At much less than 70 degrees the dough leavens well but has a mild flavor. ).
• With plastic scraper remove dough from bowl and gently place on floured surface.
• Gently flatten dough into rectangle and fold the ends inward (like a letter).
• Fold the sides inward and form a dough ball.
• Place dough, seam side down, on parchment paper bowl or frying pan (helps to hold shape and cover loosely with a towel and allow to rise until doubled in size, about 1 1/2 hours.
• If using proofing basket,spray the basket with non-stick oil and dust with flour or wheat brand and place dough directly in the basket.
• Cover with towel and let rise about 1 1/2 hours.
• Dough is ready when it will not readily spring back when poked with a finger.
• Thirty minutes before baking, place cast-iron Dutch Oven or La Cloche (with lids) in oven and preheat to 500 degrees.
• With serrated knife place slits in top of loaf.
• Remove pot or La Cloche from oven and carefully lift dough with parchment from bowl and transfer to La Cloche or Dutch Oven.
• Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
• Replace lid and return to oven.
• Turn oven to 475 degrees and bake for 30 minutes.
• Remove cover; reduce heat to 450 degrees and bake an additional 15-20 minutes or until golden brown; interior temperature should be 200 degrees and the bottom sounds hollow when thumped.
• Remove from pan and cool completely on rack before cutting.

NO-KNEAD PEASANT BREAD

Steps:

• Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl. Add 1 1/2 cups lukewarm water (about 100 degrees F) and mix with your hands or a spoon until the dough comes together (it will be wet and sticky). Cover the dough tightly with plastic wrap. If you have extra time, refrigerate 12 to 24 hours; this is not necessary but will improve the flavor of the bread.
• Let the dough rise, covered, at room temperature for about 18 hours; this rise is necessary whether you refrigerate the dough first or not. The surface will be bubbly after rising.
• Generously dust a work surface with all-purpose flour. Turn the dough out onto the flour, then sprinkle flour on top. Fold the top and bottom of the dough into the center, then fold in the sides to make a free-form square. Use a dough scraper or a spatula to turn the dough over, then tuck the corners under to form a ball.
• Line a baking sheet with parchment paper and generously dust with flour. Transfer the dough to the baking sheet, seam-side down, and sprinkle with more flour. Cover with a cotton kitchen towel (do not use terry cloth) and let rise at room temperature until doubled in size, 2 to 3 hours.
• Position a rack in the bottom of the oven and place a 2- or 4-quart cast-iron or enameled Dutch oven (without the lid) on the rack. Preheat the oven to 450 degrees F for at least 30 minutes. When the dough has doubled, carefully transfer the hot pot to a heatproof surface. Uncover the dough, lift up the parchment and quickly invert the dough into the pot (shake the pot to center the dough, if necessary). Cover with the lid and bake 30 minutes, then uncover and bake until brown and crusty, 15 to 30 more minutes. Turn out onto a rack to cool.

SOURDOUGH BREAD

Steps:

• For the levain: Combine the all-purpose flour, whole-wheat flour, water and starter in a medium bowl and mix to combine. Cover and let sit at room temperature until bubbly and increased in volume by about 20 percent, about 8 hours.
• For the dough: Add the all-purpose flour, water and whole-wheat flour to the bowl of a stand mixer fitted with a dough hook. Weigh out 7 ounces of the levain (about 1 cup) and add to the mixer (discard any remaining levain). Mix on low until a shaggy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.
• Add the salt to the dough and mix on medium speed for 2 minutes; the dough should feel a bit sticky and wet but look smooth and very stretchy. Scrape the dough into a plastic or glass container about twice its size. Cover and let sit at room temperature until puffed, about 45 minutes.
• Put the dough on a floured work surface, flatten it gently, then fold in thirds like a business letter. Transfer it back to the container. Cover and let sit at room temperature for 45 minutes.
• Repeat the folding process one more time, transfer back to the container, cover and let sit at room temperature for another 45 minutes. After the third 45-minute rest, the dough should feel soft and pillowy; when pressed with a finger, it should leave an indentation that begins to spring back.
• Gently scrape the dough onto a lightly floured work surface. Divide in half using a bench scraper. Shape each piece loosely into a round by gently tucking the edges under. Cover with a kitchen towel and let rest for 30 minutes.
• Drape 2 kitchen towels into 2 medium (8-inch) bowls and dust very generously with flour. Dust the top of the dough rounds very lightly with flour and flip over using a bench scraper. Flatten one piece of dough into a circle, then fold the left and right sides of the dough over the center. Keeping tension in the dough, begin folding down from the top edge in 3 segments, sealing the bottom edge with the last fold. Loosely cup the dough and, using your hands and the tension between the board and the dough, pull the bread very slowly towards yourself while creating a taut ball. Gently flip the dough ball over and into one of the prepared bowls. Cover loosely with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place to rise until about 1 1/2 times their size, 2 to 2 1/2 hours.
• About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round.

ARTISAN SOURDOUGH NO-KNEAD BREAD

Steps:

• In a large mixing bowl, stir 1/4 cup starter into purified water.
• Add combined dry ingredients and stir until well incorporated.
• 2 stretch and folds at 15 minute intervals.
• Cover bowl and let sit roughly 10-12 hours at room temperature.
• Follow video instruction for coil folding and placing dough in well floured proofing basket.
• Cover proofing basket and let rise about 1 to 1 1/2 hours. Proofing times can vary quite a bit based mostly on your ambient room temperature. Experience will be your best teacher when it comes to judging when your dough is ready to bake.
• Preheat your baking vessel to 500ºF for 30 minutes.
• Bake your dough with the cover on for approximately 17 minutes.
• Remove baker cover and continue baking an additional 17 minutes.
• When internal dough temperature reaches 200-210ºF, remove from oven and let cool completely.
• Consume bread, be happy.

NO-KNEAD ARTISAN STYLE BREAD

Steps:

• Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
• Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
• Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].
• Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.
• Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.
• Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.

PUMPERNICKEL BREAD (NO-KNEAD)

Steps:

• Mixing and Storing the Dough: Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
• In large plastic storage container (with lid) mix together the flours, yeast, cocoa and salt.
• Mix together water, coffee and molasses. Add the water mixture at once and mix with a wooden spoon.
• If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together. Note: kneading isn't necessary.
• When everything is uniformly moist without dry patches your mixing is complete. This should take only a few minutes. The dough will be wet and loose enough to conform to the shape of its container.
• Cover with a lid (not airtight) that fits well on the container. Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result.
• You can use a portion of the dough anytime after this period. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature. So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
• The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf! Dough may be stored in the refrigerator for up to 8 days.
• BAKING (One 1-pouond loaf): With wet hands, pull up one end of the refrigerated dough. Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough.
• Without using flour, shape into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go. Form into an oval-shaped loaf.
• Place on a pizza peel dusted with cornmeal (or on parchment paper); allow to rest for 40 minutes - 1 1/2 hours, varies with temperature of the kitchen. (The shorter the time, the denser the crumb.).
• Twenty minute before baking, place an empty cast-iron skillet or broiler tray on the bottom shelf and baking stone on center shelf; preheat the oven to 400 degrees F.
• Using a pastry brush,, paint the top of the loaf with cornstarch wash, and sprinkle with caraway seeds. With a serrated bread knife, slash the top of the loaf with deep diagonal cuts. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.
• Bake for about 35 - 40 minutes or until firm (interior temperature should be 198 - 200 degrees). Note: Larger or smaller loaves will require an adjustment to the baking time. Allow to cool on a rack before cutting.

NO KNEAD BREAD

Steps:

• Find yourself a suitable container that will fit in your fridge over night such as a largish Tupperware sandwich box (it will all make sense later)
• Pour 360ml warm water into the box and add the sachet of yeast and stir until dissolved
• Add 500g white bread flour and the salt, stir with a fork until all the flour has been incorporated, flatten with the back of the fork
• Pop the lid of your box on top but don't close tightly, you don't want it to explode!
• Leave it on the work top for about 2 hours for the yeast to do its thing
• After 1 1/2 to 2 hours it should have doubled in size, it's now time to put it to bed in the fridge overnight..
• After 24 hours or so take out the dough and tip onto a floured surface and fold onto itself a couple of times with floured hands, there's no need to do more than this
• Shape the dough and put onto a baking tray to rise a second time, approx 1 hour depending on the warmth of your kitchen, score the top
• After half an hour preheat your oven to 200 c
• When you're ready to cook your loaf add a cup full of water to the tray in the bottom of the oven and bake your bread for half an hour, it should sound hollow to the touch when tapped and be a lovely golden brown
• This dough can be left in the fridge for up to a week