Slow Rise No Knead Light Wheat Or White Bread Food

SIMPLE NO-KNEAD SOURDOUGH BREAD RECIPE

Steps:

• Before making the dough, be sure to feed your sourdough starter (perhaps twice) and allow it to reach peak activity level.
• Make an autolyse by combining the flour and almost all of the water in a bowl until thoroughly mixed. Let it sit covered at room temperature (70-75 degrees is optimal) for about an hour.
• After the autolyse has rested, mix in the called-for active sourdough starter, salt, and remaining water until thoroughly combined. Mixing with your hands is normal and acceptable.
• Optional: Lift the dough ball (which may be quite loose) out of bowl and on a clean counter use the "slap and fold" technique to tighten the dough.
• Once finished, put the dough back in the bowl and allow to rest at room temperature for 30 minutes. Cover the bowl with a tea towel or similar. This begins the "bulk fermentation" time.
• After 30 minutes, start the first round of "stretch and fold" - gently lifting up on one side of the dough and folding it back over itself. Give the bowl a quarter turn and continue to stretch and fold the dough until it is taught and resists pulling. Avoid tearing the dough. Use wet hands to prevent sticking. Cover the bowl again, and let sit.
• Repeat the stretch and fold process every 30 minutes for a total of 3 or 4 rounds.
• After about 4 hours of bulk fermentation at room temperature, stretch and fold the dough one final time to help it tighten up.
• Next, set the dough on a lightly floured surface and shape the loaf into a similar shape as your banneton (proofing basket - e.g. a round loaf, or long oval loaf). Let the dough "bench rest" for a final 10 minutes.
• After the final bench rest, place the dough in a flour-dusted (and potentially cloth-lined) banneton proofing basket of choice. Cover with a breathable towel, and place in the refrigerator to proof for 8 to 16 hours. We usually do this overnight.
• After cold-proofing in the refrigerator, preheat the oven to 475 to 500 degrees F. (Experiment to see what temperature works best for your oven). If you're using a dutch oven or combo cooker, place it in the oven to preheat for one hour.
• After an hour of preheating, quickly and carefully transfer the cold dough (straight from the fridge) out of the banneton and into the hot combo cooker or dutch oven. Line the combo cooker or dutch oven with parchment paper first. Score the top of the loaf with a bread lame if desired. (See Note 1 below)
• Bake the loaf covered for 35 minutes, and then remove the lid and bake for an additional 7 to 10 minutes uncovered. (See Note 2 and Note 3 below)
• Once done, immediately remove the finished sourdough loaf from the oven and combo cooker and place the loaf on a wire rack to cool.
• Let the sourdough bread loaf sit at room temperature for several hours before cutting. The steam trapped inside is important moisture to retain!
• Enjoy!

NO KNEAD WHOLE WHEAT BREAD

Steps:

• Mix Ingredients and Rest: In a big bowl combine whole wheat flour and all-purpose flour, salt and yeast. Pour the water into the bowl and using a spatula or a wooden spoon, mix it until it's all incorporated. It will be sticky, so just mix until most of the flour is incorporated. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
• Preheat Oven and Pot: Preheat oven to 475°F. Add your Dutch Oven to the oven and heat it as well while you're prepping the dough.
• Shape Dough: Flour your hands really well and and sprinkle plenty of flour over the dough in the bowl. With your floured hands gently remove the dough from the bowl, scraping at the sides first, adding more flour as needed (see video) and roughly shape it into a ball. Take the ball of dough and drop it directly into the pot or place it on a piece of parchment paper and grab the parchment paper with the dough and place it in the pot. Be careful not to burn yourself, the pot will be quite hot, so use oven mitts to handle it. Cover the pot with the lid and place it back in the oven.
• Bake: Bake the bread for 30 minutes covered with the lid on, after which remove the lid and bake for another 10 to 15 minutes until golden brown. and crusty.
• Cool: Remove from the oven, transfer to a cooling rack and let cool before slicing and serving.

SLOW-RISE, NO-KNEAD LIGHT WHEAT (OR WHITE) BREAD

Steps:

• For the first stage:.
• Thoroughly combine the flours, sugar, salt and yeast in a 3-quart or larger bowl; mix with a large spoon.
• Add the butter or oil and water, stirring vigorously until well combined; the dough may be stiff.
• Scrape down the sides of the bowl with a greased flexible spatula.
• Drizzle the dough top with about a teaspoon of melted butter or oil; use a pastry brush or your fingertips to spread it evenly over the dough.
• Cover the bowl tightly with plastic wrap and set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours.
• For the second stage:.
• Vigorously stir the dough until it deflates.
• Generously coat a 9-by-5-inch or similar large (1 3/4- to 2-quart) loaf pan with nonstick cooking oil spray.
• Turn out the dough into the pan.
• Drizzle the melted butter or vegetable oil over the loaf top, then spread it out with a pastry brush or your fingertips until the surface is evenly coated and looks smooth.
• Sift about 1/2 tablespoon flour evenly over the loaf top.
• Cover the pan tightly with plastic wrap.
• For a "regular" rise:.
• Let stand at room temperature for 45 to 75 minutes or until the dough nearly reaches the pan rim.
• (The time will vary considerably depending on the temperature of the room and the length of the first rise.).
• Gently remove the plastic.
• Let it stand until the dough top rises 1/4 inch above the rim.
• For a "quick" rise:.
• Place a microwave-safe cup containing 1 cup of water in a rear corner of the microwave oven.
• Microwave for 2 minutes, until the water almost boils.
• Put the loaf in the microwave oven as far from the water as possible.
• Let it rise 30 to 50 minutes, or until the dough nears the pan rim.
• Gently remove the plastic.
• Continue the rise until the dough top is 1/4 inch above the rim.
• For baking:.
• Position an oven rack in the middle third of the oven; preheat to 425 degrees.
• Gently transfer the pan to the oven; jarring can cause deflating.
• Bake for 25 to 35 minutes, until the loaf is well browned on top and sounds hollow when thumped with a finger.
• Transfer to a wire rack and let cool for several minutes, then run a knife around the loaf to loosen.
• Transfer the loaf to the rack and let it cool completely before cutting it or storing in an airtight container.

WHOLE WHEAT NO KNEAD BREAD

Steps:

• Combine the flours, salt and yeast in a large bowl. Add the water and stir all the ingredients together. The dough should be shaggy and a little sticky - you shouldn't really be able to pick this dough up or handle it.
• Cover the bowl and let the dough rest in room temperature for 12 to 18 hours. The longer you let it sit, the more flavor is developed. After 18 hours, the dough should be bubbly on top and a shade darker than it was when you started.
• Place a piece of parchment paper on the countertop and dust very generously with flour. Wet your hands and fold the dough over on itself a few times to release the air inside the dough. (Wetting your hands will help prevent the dough from sticking to you.) Turn the dough out onto the floured parchment paper, seam side down.
• Dust more flour on the top of the dough and cover the dough by inverting the mixing bowl over the top. (Alternately, you could use a clean kitchen towel to cover the dough, but I find this often sticks to the dough, ruining both the appearance of the bread and the towel.) Let the dough rest like this for up to 2 hours. After the dough has rested for 1 to 1 ½ hours on the countertop, place a lidded cast iron Dutch oven into your oven and pre-heat the oven to 425ºF for 30 minutes.
• Then, working carefully, remove the Dutch oven from the oven and take off the lid. Remove the bowl and slide your hand underneath the dough ball. Making sure you don't touch the hot cast iron pot, invert the dough into the pot as gently as you can. Cover with the lid. If this seems too much for you, use the parchment paper to lift the dough into the pot, paper and all, and cover. Return the pot to the oven for 30 minutes.
• After 30 minutes, remove the lid from the Dutch oven and let the bread continue to bake until it is nicely browned on top - about 10 to 20 minutes. Remove the pot from the oven and let the bread sit in it for about 5 minutes. Then, transfer the beautiful loaf to a cooling rack to cool. Although it is tempting to dive right in, let the bread cool for 30 minutes before enjoying.

SLOW-RISE, NO-KNEAD SOFT WHITE (OR SOFT LIGHT WHEAT) ROLLS

Steps:

• For the first stage:.
• Thoroughly combine the flour or flours, salt and yeast in a 3- to 4-quart or larger bowl; mix with a large spoon.
• Add the water, stirring vigorously until evenly incorporated. Use a greased flexible spatula to scrape down the sides of the bowl.
• Drizzle the dough top with about 1/2 teaspoon of vegetable oil (no need to measure); use a pastry brush or your fingertips to spread it evenly over the dough and up the sides of the bowl.
• Cover the bowl tightly with plastic wrap and set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours.
• For the second stage:
• Use a fork to beat together 6 tablespoons melted butter, the sugar and powdered milk in a medium bowl until well blended.
• Beat in the egg until well incorporated.
• Vigorously stir the mixture into the raised dough until it deflates and the ingredients are well blended; the dough will seem rubbery.
• Vigorously stir in the 1 1/4 cups flour until thoroughly incorporated.
• (Second-stage mixing may be completed in a heavy-duty stand mixer, if desired.
• Transfer the raised dough to the mixer bowl; complete the mixing steps on low speed using the paddle.).
• Generously grease 12 "Texas-size" muffin tin cups or 24 standard-size muffin cups, or coat them thoroughly with nonstick cooking oil spray.
• Using a well-greased 1/4-cup measure for large muffin cups and a 1/8-cup measure (or coffee scoop) for small muffin cups, place a scoopful of dough in each cup.
• Divide any leftover dough evenly among the cups.
• Use 2 tablespoons total of the melted butter to drizzle over all the roll tops.
• (Use your fingertips to spread out the butter and smooth each top until the dough surface looks smooth. Sift a little flour over each cup; cover the muffin tins with plastic wrap.
• For a "regular" rise:
• Let the dough stand at room temperature for 1 to 1 3/4 hours or until the dough nearly reaches the cup rims.
• (The time will vary considerably depending on the temperature of the room and the length of the first rise.)
• Remove the plastic wrap. Let stand until the dough rises just above the rims.
• For a "quick" rise:
• Fill a microwave-safe container with 1 cup of the water and set it far to one side of the microwave oven.
• Microwave on high for about 2 minutes, until the water almost boils.
• Put a muffin tin in the microwave oven as far from the water as possible.
• Let rise 30 to 45 minutes or until the dough nears the cup rims.
• Remove the plastic wrap. Let stand until the dough rises just above the rims.
• To bake:
• Position an oven rack in the middle third of the oven; preheat to 400 degrees.
• Gently transfer the muffin pans to the middle oven rack; jarring can cause deflating.
• Bake about 15 to 18 minutes for smaller rolls and 17 to 21 minutes for larger rolls or until well browned on top and hollow sounding when thumped with a finger.
• Transfer the pans to wire racks and let cool just slightly, then run a knife around the rolls to loosen.
• Sift a little flour over the rolls just before serving, if desired. The rolls are best served warm.

WHOLE WHEAT BREAD - HOW TO MAKE WITH TANGZHONG METHOD

Steps:

• Measure the white flour in a small pot.
• Add cold water and place over low heat and heat it until the starch turns semi-translucent and thicken.
• Remove from heat. Let it cools before adding to the dough.
• Scale the water and the flour required into the mixing bowl.
• Mix gently to autolyze at room temperature for two hours. (Note: I found using only water and flour to autolyze yields a better result, so this step is different from what is shown in the video which aI made earlier.)
• After two hours, combine the water/flour with tangzhong, sugar, salt, and yeast, and butter.
• Use the food processor to blend it for one minute.
• Let it ferment at room temperature until it doubles its size.
• Divide the dough to the desired amount for each loaf. Rest for fifteen minutes.
• Roll out the dough and then shape it into loaves or buns.
• Let it rise at room temperature until it doubles its size.
• Brush the loaf with egg wash or water before baking.
• Bake the bread at 175°C/350°F.for thirty-five minutes or until the top turns golden brown.

NO KNEAD 100% WHOLE WHEAT BREAD

Steps:

• Combine flour, yeast and salt in a large bowl. Stir in water until it's well combined.
• Cover with plastic wrap and let stand overnight at room temperature for 10-12 hours or longer.
• In the morning, place a Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
• When oven reaches 450° place dough on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
• Place on a piece of parchment paper and carefully lift and place into the hot pot. Cover and bake for 30 minutes.
• After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes.