No Knead Boule Bread Food

NO-KNEAD CRUSTY BOULE

Steps:

• Whisk together flour, salt, and yeast in a large bowl. Gradually stir in water until no dry bits of flour remain and mixture is well combined. Cover bowl tightly with plastic wrap and let stand at room temperature until very bubbly and consistency resembles pancake batter, 12 to 18 hours.
• Turn dough out onto a generously floured surface or floured parchment paper. (Dough will be very loose.) Incorporating as little flour into the dough as possible, shape into a taut ball by folding edges of dough in toward middle and repeating folding process until dough begins to develop structure and hold its shape, 2 to 3 minutes. Line a medium (9-inch diameter) bowl with a large piece of parchment paper that goes up sides bowl; flour parchment. Gently lift and place dough, seam side down, into prepared bowl. Cover with plastic wrap and let stand in a draft-free warm place until doubled in size, 1 to 2 hours.
• Preheat oven to 500°F. About 20 minutes before baking, place a cast-iron Dutch oven (5-quart or larger) with lid in oven to preheat.
• Once Dutch oven is fully preheated, remove from oven and carefully remove lid. Carefully lift dough using the parchment paper as handles and place dough into hot Dutch oven. Using shears or a very sharp knife, make one or multiple slits down the middle into the dough about ½-inch deep. Replace lid to cover pot and return to oven. Reduce oven temperature to 450°F. Bake, covered, until loaf has increased in volume and turned a light golden brown, 28 to 30 minutes. Remove lid and continue baking until a deep golden brown, 12 to 15 more minutes. Carefully transfer loaf, by lifting parchment paper and using as handles, to a wire rack. Remove parchment and let cool on wire rack, at least 1 hour before slicing.

BOULE - FREE-FORM NO-KNEAD BREAD RECIPE

Steps:

• Proof the yeast by combining warmed water, sugar & yeast. In the meantime measure & combine flour & salt in a large 5-7 quart bowl.
• When yeast begins to bubble, add it to the flour mixture. Turn KitchenAid on speed 2 and mix just until combined - about 60 seconds. This step can be accomplished with a sturdy wooden spoon instead if desired. (note, the dough will be rough & sticky)
• Cover bowl & let dough rise at room temperature for about 2 hours. Then refrigerate the covered dough for up to 7 days (but at least 2 hours). The longer you keep the dough chilled, the more tangy it becomes. If you're using a cover on your bowl you'll want to keep one corner open to allow pressure to escape.
• To bake the bread, pull the covered bowl from the refrigerator. Sprinkle a section of the dough with flour to make it easier to pull away. Flour your countertop as well. Then bring out a baking sheet and grease it lightly. Also grease your hands.Pull a section of dough from the bowl about the size of a softball and place it on your floured counter top.
• Shape the dough by stretching the top & tucking it beneath the dough ball. The ball will be rustically shaped, don't strive for perfection with this step.
• When the dough ball is round-ish, put it on the greased baking sheet and sift a light coating of flour over the surface of the dough. This will keep the dough from drying out during its rise time.
• Place the dough into a cold oven with the light turned on for gentle warming to allow it to rise After about 45 minutes, remove the dough from the oven. Make sure one oven rack is in the center of the oven and one oven rack is at the bottom. Place a shallow metal pan on the bottom rack and preheat the oven to 450°FNOTE: Use a metal pan not glass as the procedure to follow could crack glass or Pyrex pans
• When the final 15 minutes rise time is finished & the oven has preheated, slash the bread top 3 times.
• Place the bread onto the middle rack of the preheated oven. Then pour 1 cup water into the shallow pan on the bottom rack When the water hits that hot pan it'll sputter but that's what you want it to do. Now just close the oven door & set your timer to check your bread in 25 minutes.
• Allow the bread to bake for about 25 minutes, or until it's golden brown.
• Remove the bread from the oven and place it on a baker's rack to cool. Cover the cooling bread with a clean kitchen towel to help keep the crust softer.

NO-KNEAD BREAD

Steps:

• In a large bowl, combine flour, yeast, and salt. Add 1 1/2 cups water and stir until blended; dough will be shaggy and sticky. Coat a second large bowl with olive oil. Transfer dough to oiled bowl and cover bowl with plastic wrap. Let dough rest at least 12 hours, but preferably up to 18, in a room about 70 degrees in temperature. When surface is dotted with bubbles, dough is ready.
• Lightly flour work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice. Loosely cover with plastic wrap and let rest about 15 minutes.
• Sprinkle just enough flour over work surface and your fingers to keep dough from sticking; quickly and gently shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, cornmeal, or wheat bran; place dough seam side down on towel and dust with more flour, cornmeal, or wheat bran. Cover with a second cotton towel and let rise until it has more than doubled in size and does not readily spring back when poked with a finger, about 2 hours.
• After about 1 1/2 hours, preheat oven to 500 degrees. Place a 6- to 8-quart heavy covered pot, such as cast-iron or Pyrex, in oven as it heats. When dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; turn dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Cover, and bake 30 minutes. Uncover, and continue baking until browned, 15 to 30 minutes. Cool on a wire rack.

BREAD EVERYDAY! NO KNEAD BOULE

Steps:

• (I do this in my stand mixer) Combine water, salt, and yeast. Mix in flours. Don't over mix. It should be loose and just combined.
• Put in a non-airtight container. It needs to be covered, but the gasses need to be able to be released. Let rise about 2 hours, until it starts to collapse on its self.
• Refrigerate covered until ready to make bread. (At least 3 hours.).
• Preheat oven to 450 F with baking stone in center of oven. Place an empty broiler pan on another rack. (Preheat at least 40 minutes.).
• Prepare pizza peel with cornmeal (I don't have a pizza peel, I use a flat metal baking pan with no edges, and it works ok).
• Dust the dough with a bit of flour. Pull a hunk of dough from the refrigerator (1lb loaf is about the size of a grapefruit, if you make a single batch it will be 1/4 of the dough). Do not kneed. Gently tuck the rough edges underneath the ball. Place on the cornmeal. Let rise 20 minutes.
• Before you bake cut 2-3 slits in the top of the loaf. It helps it to rise during baking. Using a "flicking" motion with your wrist, shake the loaf onto the baking stone. (I almost always need to use a spatula to help it along) Carefully add 1 cup warm water to the broiler pan. Quickly trap the steam in the oven and bake for 30 minutes. Until nicely brown on the outside. (Try not to peak).
• Let cool on a wire rack. Then cut.
• Store extra dough in fridge until you need it. The longer it stays in the fridge the more of a "sourdough" taste you get.

NO-KNEAD SALAMI BREAD

Steps:

• In a large bowl, whisk together the flour, salt and yeast. Add the water and stir with a stiff rubber spatula until combined and there are no longer bits of flour, 20 to 30 seconds. (It will be very sticky.) Cover with plastic and let sit on the counter at room temperature overnight, 12 to 18 hours.
• Remove the plastic cover and smell the funky fermented aroma and appreciate the bubbles. Sprinkle one-third of the salami and chives over the top. Using a rubber spatula, fold the outside of the dough over the salami to cover. Repeat this process two more times until all of the salami and chives are folded in.
• Lay a piece of parchment paper on the counter and sprinkle with an even layer of flour to cover the surface (about 1/4 cup or so). Scrape the dough onto the floured parchment and use heavily-floured hands to shape it into a roundish blob. Press in any exposed salami bits and pinch the dough to seal. Sprinkle the top with another layer of flour and cover with a piece of plastic wrap. Let sit until the dough has risen by half, 1 1/2 to 2 hours.
• Place an oven rack in the lower third of the oven and preheat to 450 degrees F.
• Place a 3- or 4-quart lidded Dutch oven on the rack and allow to heat while the oven reaches the desired temperature.
• When the dough has proofed, carefully remove the Dutch oven from the oven and remove the lid. Uncover the plastic from the bread dough and gently lower the dough into the Dutch oven on the parchment. Cover the Dutch oven and bake for 30 minutes. Remove the lid, then bake until the top is golden brown and crusty, another 10 to 20 minutes.
• Let it cool on a rack for about an hour, then slice and serve with butter if desired. This is best on the first day, but it will freeze well wrapped tightly in plastic.

MINI NO-KNEAD BOULE BREAD

Steps:

• In a medium-sized bowl add all ingredients. Stir with a wooden spoon until a shaggy blob of dough forms. Do not over mix. Cover bowl with plastic wrap and let dough sit at room temperature for 12-24 hours. Dough will double in size and bubble up.
• 1 hour before you're ready to bake, pour dough onto a lightly floured worktop. With floured hands form dough into a ball by pulling edges toward the middle. Place dough ball seam-side down on a piece of parchment paper placed on a baking sheet.
• Dust top of dough with flour and 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 1 hour.
• Preheat oven to 450°F When dough is ready to bake make a 3" slash 1/2" deep across the top of the dough with a sharp knife or razor.
• Cover dough ball with an upside-down large, deep, oven-safe pot or aluminum roasting pan. Make sure pot edges are flush with the baking sheet so that no steam can escape. Place baking sheet in oven and bake for 25 minutes.
• After 25 minutes, uncover bread and reduce heat to 400°F Bake for 10 more minutes, until deeply golden brown and internal temperature measures 205-215°F.
• Immediately transfer bread to a wire rack and cool for 2 hours.

5 MINUTE ARTISAN BREAD

Steps:

• Preparing Dough for Storage:.
• Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours. With cold water it will need 3-4 hours.
• Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve.
• Mix in the flour and salt - kneading is unnecessary. Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula. Don't press down into the flour as you scoop or you'll throw off the measurement. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. If you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead, it isn't necessary. You're finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
• Allow to rise. Cover with lid (not airtight or it could explode the lid off). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won't harm the result.
• You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
• On Baking Day:.
• prepare your loaf tin, tray, or whatever you're baking it in/on. Sprinkle the surface of your refrigerated dough with four. Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.
• Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off - that's fine, it isn't meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
• The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 - 60 seconds.
• Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period. That's fine, more rising will occur during baking.
• Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
• Dust and Slash. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
• After a 20 min preheat you're ready to bake, even though the oven thermometer won't be at full temperature yet. Put your loaf in the oven. Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
• Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.
• Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavour and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavour.
• This is the standard bread. There are loads of variations - both savory and sweet - in the book.

NO-KNEAD BREAD

Steps:

• In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams 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 OK. 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.

ARTISAN BOULE BREAD

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 flour, yeast and salt.
• Add all the liquid 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 10 days.
• To bake Boule (Round Loaf):.
• First, prepare a pizza peel by sprinkling it liberally with cornmeal to prevent the loaf from sticking (or use parchment paper).
• 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. Hold the mass of dough in your hands; if it sticks, add a little flour until the dough no longer sticks to your hand. Gently stretch the surface of the dough on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but they will flatten out during resting and baking. The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape.
• Now it's decision time, which method to use for baking.
• COVERED POT METHOD:.
• 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 60 - 90 minutes.
• 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 450 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 20 minutes.
• Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees, 10 to 15 minutes longer.
• Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
• BAKING ON GRILL:.
• First make a 'pillow' of aluminum foil and place in the bottom of the pot. This prevent the bottom from burning. To assure that the bottom does not burn, I also place the pot on a heat diffuser. Preheat the grill and pan to 450 degrees . . . from here follow the oven directions above.
• BAKING ON STONE::.
• Place the shaped ball on the prepared pizza peel (or parchment paper), cover and allow to rest 60 - 90 minutes.
• Place a baking stone on the lowest rack of the oven.
• Place an empty broiler tray (I use my cast-iron skillet) on an oven shelf, making sure it will not interfere with the rising bread as it bakes.
• Preheat oven to 450 degrees 20 minutes before baking.
• Spray top of dough with cold water (which allows a knife to slash through the dough without sticking). Use a serrated bread knife to slash a 1/4-inch-deep cross or tic-tac-toe pattern onto the top.
• Slide the loaf off the pizza peel onto the preheated baking stone using a quick, forward jerking motion. If using parchment just lift off peel and place on stone.
• Pour 1 cup hot water into the broiler tray and close oven door to trap steam.
• Bake about 30-35 minutes, or until the crust is nicely browned and sounds hollow when tapped.
• The loaf will crackle, or "sing," when initially exposed to room-temperature air.
• Allow to cool on a wire rack for best flavor, texture and easy slicing.
• Store remaining dough in the refrigerator in your lidded container and use during the next 10 days.
• Additional ideas on how to use this recipe:.
• Pita Bread: Recipe #310219.
• Lavash: Recipe #310451.
• Flatbread: Recipe #TBA.