Sourdough No Knead Bread With Beer Food

SOURDOUGH NO-KNEAD BREAD

Steps:

• In a large mixing bowl, combine the flour and salt.
• In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture. Mix until just combined. Cover the bowl with plastic wrap and a tea towel and leave it to rise overnight, about 10 to 24 hours.
• The next day, generously dust a clean kitchen surface with flour. The dough should have risen considerably and you should see visible bubbling along the sides. The dough will be spongy and wet. Scoop the dough directly onto the surface, then dust with more flour. With lightly floured hands, gently fold the edges of the dough from the outside in, to form a round loaf. Dust a clean towel with yet more flour, sprinkle sesame seeds in a small area about the size of your loaf and place the dough on top of the seeds, seam side down. Lightly dust with additional flour, cover and allow to double in size, about 2 hours.
• Meanwhile, heat oven to 450. Place a covered enamel Dutch oven or heavy pot with a lid into the oven and allow it to heat for 30 minutes or so. Remove the pot from the oven, take off its top, and carefully invert the risen dough into it, so that the seam side is now facing up. (Alternately you can invert the risen dough onto a flour-dusted sheet of parchment paper and lower your loaf into your pot that way.). Put the top back on the pot and return it to the oven.
• Bake for about 25 to 30 minutes, then take the top off the pot and allow it to continue to cook until it is brown and crusty all over, an additional 20 minutes or so. Put the loaf on a rack to cool for at least 30 minutes before serving.

KNEAD NOT SOURDOUGH

Steps:

• Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.
• After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape the dough into a ball. Coat hands with flour, if needed, to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours, or until the dough has doubled in size.
• Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the pre-heated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake until the bread reaches an internal temperature of 210 to 212 degrees F, another 15 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
• Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling rack (or other wire rack that is at least 2-inches high) directly over the coals. Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the lid. Place 20 coals on top. Bake until the bread reaches an internal temperature of 210 to 212 degrees F, about 45 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

NO KNEAD BEER BREAD

Steps:

• Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes.
• Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size.
• Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.
• Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place a small loaf pan of warm water on a lower rack to humidify the oven.
• Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.
• Transfer to a cooling rack. Let cool completely before slicing and serving.

ALMOST NO-KNEAD BREAD 2.0

Steps:

• Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.
• Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
• Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray.
• Transfer dough to lightly floured work surface and knead 10 to 15 times.
• Shape dough into ball by pulling edges into middle.
• Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
• 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 2 hours.
• 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 500 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 30 minutes.
• Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees, 20 to 30 minutes longer.
• Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

BETTER-THAN-BAKERY NO-KNEAD SOURDOUGH

Steps:

• Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.
• Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.
• Turn dough on to a well floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.
• Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.
• Carefully remove Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.
• Gently roll dough out of oiled bowl and into the Dutch oven; replace lid.
• Bake in the oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooking rack to cool completely.

YEASTED BEER BREAD

Steps:

• The evening before you want to bake your bread, mix rye flour, salt, beer, 2 cups plus 3 Tbsp. (270 g) bread flour, and ½ cup cold water (65°F-70°F) in the bowl of a stand mixer until a wet, sticky dough forms. Cover with a kitchen towel and let rest 20 minutes. (Resting here allows the flour to hydrate and promotes elasticity and gluten development in the dough.)
• Fit bowl with dough on stand mixer fitted with dough hook. Add molasses and yeast and mix on low speed to combine, 1-2 minutes. Increase speed to medium and mix 2 minutes to develop the dough. (Alternatively, you can mix by hand in a medium bowl with a sturdy rubber spatula or dough whisk.) If dough seems dry, add 1-2 Tbsps water.
• Transfer dough to a clean medium bowl and cover with a kitchen towel or plastic wrap. Let sit at room temperature overnight (12 hours).
• The following day, transfer dough to a lightly floured surface. Gently flatten into a rough square, then bring all 4 corners to the center and pinch together with your fingers. Turn dough over and, using a bench scraper or your hand, push edges of dough under loaf toward the center while rotating to create tension across the top to shape into a ball. Using your hands and dusting with flour as needed, gently rotate ball against surface to tighten further and seal bottom. Generously flour proofing basket with rice or bread flour and invert dough into basket so seam side is up. Cover with a kitchen towel and let sit until dough no longer springs back when poked with your finger, 2-3 hours.
• About 30 minutes before baking bread, place a rack in middle of oven and set Dutch oven with lid on it. Preheat oven to 450°F.
• Cut a round of parchment paper a few inches wider in diameter than the ball of dough. Invert proofing basket onto parchment to release dough (dust off excess flour if desired). Using a lame or a sharp paring knife, cut a crosshatch pattern about ½" deep on surface of dough. These cuts will serve as steam-release vents when the bread expands in the oven.
• Using oven mitts, place preheated (very hot!) Dutch oven on a heat-resistant surface and remove lid. Using parchment paper as handles, carefully place dough inside Dutch oven. Cover and bake 30 minutes. (Covering helps retain enough steam inside the pot to allow the surface of the bread to remain supple and expand.)
• Remove lid and continue to bake bread until crust is a dark mahogany brown and an instant-read thermometer inserted into center registers 200°F, 15-20 minutes (removing the lid allows the bread's exterior to caramelize and bake into a chewy crust). Using oven mitts, carefully remove pot from oven. Gently invert bread onto a wire rack and let cool before slicing.