No Knead Bread Recipe

Unknown

I've seen some posts about this process, and thought I'd hop on the forum and do a search for the recipe, but for the life of me, I can't find the search feature on the new forum :( Can someone point me in the right direction? Thanks!

BENTE

here you go:

OK -- Here goes! This is a no-knead recipe. Very little "hands-on" time... maybe a total of ten minutes handling ingredients.

Simply dump into a bowl and quickly mix together
> 3 Cups all purpose flour
> 1/2 tsp yeast
> 1-1/2 tsp salt [I use sea salt]

Then just dump in 1-1/2 cups of good tasting water
> In about 20 - 30 seconds, just squish the water into the flour... don't worry about "under mixing." It will hydrate on its own.

Cover with plastic, and let sit on the counter 12+ hours.
< The longer it sits, the more taste it will develop

The next day ---

Flop the gooey mess onto a well floured countertop.
>It will be really sticky, and will seem like it is too wet. It isn't!
>Use flour liberally on your hands, and "powder" the dough as needed so you don't end up wearing it!

Tri-fold the mess as best you can just twice!
< Work the dough a bit with your fingers to de-gas the biggest bubbles. Unlike traditional bread making, don't overwork this section. You can do this in maybe 15 seconds at the most.
< Leave some gas bubbles in the dough.

As best you can with the gooey mess, keep your hands well floured, roll into a ball and place the dough into a lightly oiled [EVOO] bowl.

Cover with a towel, and walk away!
< To this point, your total contact time with ingredients is maybe a minute, include measuring the flour, yada-yada.
< Just walk away, Jose! -- For two hours.

Preheat your oven [Egg] to 450F, with the empty clay covered bread baker inside. I separate the body from the cover.

Turn the dough out on the counter again, gently de-gassing.
< Tri-fold twice!
< Then shape the dough into an appropriately long "log."
< Again, this is a fast-'n-furious step, taking less than a minute.
< When the "log" is formed, let it rest for about 10 minutes.

Quickly, toss the "log" into the clay baker, cover the baker with its clay top and put the baker into your Egg/oven for 30 min @ 450F
< The extremely wet dough [superhydrated] will steam -- but the steam can't escape the clay baker easily... this is what makes that crispy, yummy crust on the bread!
< BTW -- The bread will not stick to the baking pot. < Don't grease the baker, or anything. Just use it.

After 30 minutes, take the lid off the cooker, and continue to bake for 20 more minutes.

Voila! The deed is done!
< Remove the baker from the Egg/oven
< Turn your Italian loaf out on to a rack to cool at least 30 min. before slicing. The inside of a loaf of any bread needs this rest time before slicing, or the inside of the bread can turn out "gummy."

Enjoy the best Italian bread you've ever had.

DISCLAIMER: Do not subject the clay baker to direct heat, nor to temps above 450F. In the Egg, have a spacer between the plate setter and the baker. In a kitchen over, set the clay baker on the middle rack.

Source BGE Forum
Posted by Broc just across………………………………………………………………………………………………………
1-17-08



taste is great :evil:

TRex

To search the forum you have to click on the "Forums" button under the main menu to the left, then you get a small search box above the main list of forums.

In addition to what Bente posted, here's a slight variation:

http://www.aresrocket.com/bread/

Having done this a couple time, here are some things I've learned:

1) Bread flour seems to give a better flavor than all-purpose

2) Start with 1.5 cups of water but add more, a teaspoon at a time, if your dough doesn't readily pull together in a ball (if you still have loose flour along the sides of your mixing bowl that won't pull into the ball)

3) The LeCreuset loaf pans work great, but because they are not cast iron, you may need to add 5 minutes or so during the closed baking phase.

4) I've done two rises each time: a 10 hr rise, stirred it down, then a 14 hr rise, for a total of 24 hr rise and I have been very pleased with the resulting texture

5) If you bake the bread in your oven, CLEAN OUT YOUR OVEN FIRST!! Any food particles at the bottom of your oven will smoke like crazy when you're running it at 475 degrees for 50 minutes

These are just some of my findings . . .

Good luck, it's fun, easy, and the results are superb!!



TRex

Spaceman Spiff

Just Google no knead bread.

Lot's of pages.

Spacey

JLOCKHART29

I thank it was you last night that bought the new Le Creuset loaf pan and that supermarket. Well we don't have that varmit around these parts so the wife has been Ebaying for one. What size did you use? You placed one on top of the other as a lid at the end also didn't you? Thanks and hears a carma up in advance. lol