No Knead Artisan Bread Food

NO-KNEAD CRUSTY ARTISAN BREAD

Steps:

• In a large bowl, stir together the flour, salt and yeast. Stir in water using a wooden spoon until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you "work" it, the more soft, fluffy air pockets will form.
• Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours*. Dough will bubble up and rise.
• After dough is ready, preheat oven to 450 degrees F. Place your Dutch oven, uncovered, into the preheated oven for 30 minutes.
• While your Dutch oven preheats, turn dough onto a well-floured surface. With floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest.
• After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into it. (You can put a piece of parchment under the dough if your Dutch oven isn't enamel coated.)
• Replace cover and bake for 30 minutes covered. Carefully remove cover and bake for 7-15 minutes* more, uncovered.
• Carefully remove bread to a cutting board and slice with a bread knife.
• Enjoy!
• Uncovered baking time depends on your oven. In my oven, the bread only needs 7 minutes uncovered until crusty and golden brown, but this can vary. Just keep an eye on it!
• Preheating your Dutch oven to 450 degrees F will not damage it, or the knob on top.
• I've let this dough rise anywhere between 8-24 hours and it has baked up beautifully. Just make sure it has risen and appears to "bubble" to the surface.
• There's no need to grease the Dutch oven/baking dish/pot
• . My bread has never stuck to the pot. If you are concerned though, put a piece of parchment paper under your dough before placing into your pot.
• I do not recommend using whole wheat flour or white whole wheat flour in this recipe. The resulting bread will be very dense, and not as fluffy and delicious.
• I used a 5.5 quart enameled cast iron Le Creuset pot, but you can use any large oven-safe dish and cover. All of these also work: a baking dish covered with aluminum foil, crockpot insert, stainless steel pot with a lid, pizza stone with an oven-safe bowl to cover the bread, and old cast iron Dutch oven.
• Add any mix-ins you like - herbs, spices, dried fruit, chopped nuts and cheese all work well. I recommend adding them into the initial flour-yeast mixture to avoid over-working the mix-ins into the dough. The less you "work" it, the more you're encouraging soft, fluffy air pockets to form!

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 BROA (PORTUGUESE CORN BREAD)

Steps:

• MIXING INSTRUCTIONS:.
• Mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight) food container.
• Add oil and honey.
• Mix in the remaining dry ingredients without kneading, usings a spoon or a heavy-duty stand mixer with dough hook.
• Note:: If not using a mixer you may need to use wet hands to incorporate the last bit of the flour.
• Cover (not airthight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
• The dough can be used immediately after rising, however it is easier to handle when cold.
• Refrigerate in a lidded (not airtight) container and use over the next 7 days.
• BAKING INSTRUCTIONS:.
• Dust the surface of the refrigerated dough with flour and cut off a grapefruit size piece (1 lb.).
• Dust with more flour and quickily shape into a ball by stretching the surface of dough around to the bottom on all four sides, roating the ball a quarter-turn as you go.
• Flatten the top slightly and allow to rest on a cornmeal-covered pizza peel for 40 minutes.
• Twenty minutes before baking time, preheat oven to 450º F, with a baking stone placed on the middle rack.
• Place a cast iron skillet or empty broiler tray on the bottom rack.
• Sprinkle loaf liberally with cornmeal and slash the top using a serrated bread knife.
• Slide loaf directly onto the hot stone.
• Pour 1 cup of hot tap water into the skillet or broiler tray and quickly close the door.
• Bake for about 30 minutes or until top of crust is dark brown and firm. Smaller or larger loaves will require adjustments in baking time.
• Remove from oven and cool on wire rack.
• Allow to cool before slicing.

EASY NO KNEAD BREAD (DUTCH OVEN BREAD)

Steps:

• Combine the flour, yeast, and salt in a large bowl and stir to combine.
• Add the water and mix until the dough forms a ball.
• Cover the bowl with plastic wrap (sprayed with cooking spray) and a damp tea towel.
• Let dough sit covered at room temperature for 18-24 hours.
• After 24 hours (or at least 1 hour before you want to serve) preheat the oven to 450 degrees F.
• Place a 2 3/4 quart dutch oven (or a 2.4L baking dish) with a lid in the oven while it is preheating. (Note: Readers have used a 5 qt. dutch oven with success).
• While oven is preheating, transfer the dough from the bowl onto a floured surface.
• Form the dough into a ball, adding a few TBS more flour if needed. The dough should still be slightly loose. Then cover it with a floured towel while the oven is preheating. (Important note: The dough ball will be loose and "floppy." That is how it should be as this is a very moist bread which is what makes it so irresistible. You will not have a firm ball, it will look a little flat).
• Carefully remove the hot baking dish from the oven. Remove the lid and spray the dish with cooking spray or line it with parchment paper.
• Gently put the dough ball into the baking dish so it's evenly distributed.
• Cover and bake for 30 minutes.
• Remove the lid and bake for an additional 15 minutes, or until the loaf is golden brown.
• Remove the loaf from the baking dish and let it cool on a rack before slicing. To keep it warm, cover with a tea towel.

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.

NO KNEAD ARTISAN BREAD

Steps:

• Mix in the dry ingredients 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. If it is not, after you fully mixed it, add in more water in 1-tablespoon increments. 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.
• Lightly flour your kitchen counter, gently remove the dough from the bowl, and place it onto your work surface. 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.
• Form the dough into a ball tucking the sides of the dough under. Transfer the dough onto a large parchment paper, lightly dust 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 (230 C Degrees).
• When ready to bake, take the now-very hot dutch oven out of the oven. Using the edges of the parchment paper carefully place the dough into the dutch oven. Put the lid on and let it 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.

WORLD'S EASIEST YEAST BREAD RECIPE - ARTISAN, NO KNEAD

Steps:

• Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy - not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
• Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it's wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn't seem to be rising, move it somewhere warmer (Note 6).
• Optional - refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
• Take chill out of refrigerated dough - if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.
• Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
• Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
• Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don't be too meticulous here - you're about to deform it, it's more about deflating the bubbles in the dough and forming a shape you can move.
• Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
• Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
• Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
• Cool on rack for 10 minutes before slicing.

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.