NO-KNEAD COUNTRY BREAD
This delicious and gorgeous loaf is part recipe, part science experiment, and part fun family project when you're all stuck in the house together looking for things to do. Even though it takes many, many hours, the texture you get is just incredible. Spread with butter and jam, if desired.
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 20h50m
Yield 12
Number Of Ingredients 5
Steps:
- Place white bread flour, whole wheat bread flour, and yeast into a large mixing bowl and stir with a wooden spoon. Pour in cold water and mix with a wooden spoon or spatula until a very wet, sticky dough comes together, about 3 minutes. Add the salt and mix another 2 to 3 minutes. Scrape down the sides of the bowl. Cover with foil. Allow dough to rise at room temperature for 18 hours.
- Deflate the bubbly dough with a spatula by scraping down the sides of the bowl and folding the dough over itself, turning the bowl as you go around in a circular motion, about 12 times or so.
- Scrape the dough onto a very well-floured surface with a spatula. Sprinkle the surface of dough generously with flour. Generously flour hands and then roll and fold dough on the table until you've formed a round or oval loaf shape that has a smooth surface, 1 to 2 minutes. The dough is very sticky, so add more flour if you need. The shape doesn't really matter, but a smooth surface is the goal.
- Transfer to a Silpat®-lined baking sheet and let rise, uncovered, until doubled in size, about 2 hours. The dough will spread out more than rise up, but this is normal.
- Preheat the oven to 450 degrees F (230 degrees C).
- Make 1 shallow slash down the middle of the dough with a very sharp knife or razor, being careful not to deflate the dough too much; the slash is optional. Spray the surface of the loaf very lightly with plain water to help the crust form.
- Bake in the center of the preheated oven until nicely browned, about 30 minutes. Let cool on a rack before cutting.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 28.9 g, Fat 0.8 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 241.9 mg, Sugar 0.3 g
NO-KNEAD PEASANT BREAD
Provided by Food Network Kitchen
Time 21h35m
Yield 8 servings
Number Of Ingredients 5
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.
NO-KNEAD BREAD
I found this one from a favorite food blog of mine, http://wednesdaychef.typepad.com/. Originally, this came from Mark Bittman's NY Times blog.
Provided by DriaDB
Categories Breads
Time P1DT30m
Yield 1 loaf
Number Of Ingredients 4
Steps:
- In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Nutrition Facts : Calories 1374.8, Fat 3.9, SaturatedFat 0.6, Sodium 2915.9, Carbohydrate 287.4, Fiber 10.9, Sugar 1, Protein 40
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- In a mixing bowl, whisk together the flour, oats, wholemeal flour, seeds, sugar, salt and yeast. Pour in 500ml of warm water and the vinegar, then use a wooden spoon to stir vigorously for 2-3 minutes. The mixture will be very wet, like a loose porridge.
- Grease a loaf tin (approx 25cm long and 7cm deep) with a little oil, then line with baking paper (this is very important: the loaf will stick to the tin otherwise!) leaving a small overhang on each side. Pour the mixture into the prepared loaf tin, using a spatula to scrape it all out of the bowl. Smooth the surface, then sprinkle with your choice of seeds and oats, pressing down gently so that they stick.
- Place the loaf tin on a baking tray in a cold oven. Turn the heat on to 200°C / 400°F / Gas 6 and bake for 70-75 minutes until the loaf is well risen and golden brown. I tend to bake this bread for longer as it is very moist, but it will depend on your oven. Remove from the oven and use the overhanging baking paper to lift the loaf out of the tin. Place the loaf on a cooling rack.
- When the loaf is cool enough to handle, gently peel off the baking paper, then allow to cool completely before slicing. I throw any of the seeds or oats that fall off the top into my muesli jar!
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- Place honey and boiling water in a large bowl. Stir to dissolve honey. Add cold water, then stir in yeast. Set aside for 10 minutes.
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- Add flours, oats, walnuts, sunflower seeds, pumpkin seeds, linseeds, chia seeds and salt to yeast mixture. Stir until combined (the mixture will be a wet batter). Pour into the prepared tin and level out. Sprinkle with sesame seeds then make a few cuts in the top of the loaf with a sharp knife - this helps it to rise evenly.
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- Pour in the water and mix with the fork until all of the dry ingredients are incorporated. Cover the bowl tightly with plastic wrap and leave on the counter at room temperature for 12 to 24 hours.
- When ready to make the bread, place a Dutch oven inside the oven and preheat the oven to 450 degrees. Let the Dutch oven heat up for at least 15 minutes.
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4.4/5 (44)Total Time 10 hrs 50 mins
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4.4/5 (44)Total Time 10 hrs 50 mins
- Using your hands or a mixer at slow speed, mix all the ingredients until the flour has been incorporated and a sticky dough forms.
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Estimated Reading Time 2 mins
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From amazon.ca
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From motherearthnews.com
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From coolfooddude.com
From coolfooddude.com
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From tfrecipes.com
From tfrecipes.com
NO KNEAD 100% WHOLE WHEAT BREAD RECIPE - FOOD NEWS
The basic no-knead recipe works great if you add a little more water. I've found 100% whole wheat flour needs a hydration percentage of at least 79%. If you're working from Jim Lahey's recipe that's: 14.1 ounces of flour or 400 grams. 11.1 ounces of water or 316 grams (versus the recipe's 10.7 oz or 300 grams)
From foodnewsnews.com
From foodnewsnews.com
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