![]() ![]() Then fold the outer sides into the center, one side at a time, until a loaf is formed. Step 3: Form the dough into a bread loafĪfter resting, place the dough on a well-floured work surface and sprinkle with flour. Then I put it in the refrigerator overnight. I leave it in the kitchen for about 2-3 hours first. It doesn’t really matter how long and where you let the dough rise exactly. Now cover the bowl with plastic wrap or a tea towel and let the dough rise for a total of 12-20 hours. The no-knead bread dough will be pretty wet, sticky, and chewy, but that’s how it should be! The bread will be great anyway, so you can trust me! □ Step 2: Let the yeast dough rise Next, add flour and salt and mix until everything is incorporated. If you don’t want to wait or if you use dry yeast, you can continue with the next step immediately. Waiting for it to foam is optional, but that way you will know that the yeast is intact. Set aside for about 5-6 minutes until it starts to foam. Then add lukewarm water and dissolve the yeast in it. Then you’ll find the full recipe with the exact measurements in the recipe card below! Step 1: Make the yeast doughįirst, crumble the yeast into a large bowl. How to make no-knead breadĪs always, I recommend watching the recipe video and the step-by-step instruction first. ![]() If you like, you can also mix some seeds or kernels into the dough or just sprinkle them on top as a topping. Rye flour is not such a good choice here, but 20% is ok. However, I do not recommend using more than 50% whole wheat flour, otherwise, the bread will be too dense. Which flour can I use?Īll-purpose or light wheat or spelt flour are the best choices for the bread dough, but you can also mix different types of flour. However, you can also bake it in a simple stainless steel pot, casserole dish with a lid, or similar oven-safe dish. This will help the bread getting soft and fluffy on the inside, while the crust will get really nice and crispy.įor the best results, I recommend using a cast iron pot or dutch oven. This acts as a steam oven because it ensures that enough moisture is in the air around the bread. The no-knead bread is not baked on the tray, but in a closed pot, dutch oven, or casserole dish. So this recipe is the adapted version as I find it best. Whether you let it rest in the kitchen, in the living room, or in the refrigerator, this doesn’t really matter. You can also let the dough rise a little longer or shorter. I’ve tested it several times, varying the amounts and the rising times a bit at a time, and I’ve found out that it doesn’t matter if you use a little less water or a little more flour. It is actually the most uncomplicated bread dough in the world because you can’t really do anything wrong. To reheat, bake from frozen for 30 minutes or until the bread is hot throughout and crusty.The original no-knead recipe originates from the American baker Jim Lahey and first appeared in the “New York Times” in 2006. Baked bread can be wrapped and frozen for up to 3 months. Thaw in a bowl covered with a damp tea towel and allow to rise before baking as directed. Freezing: The kneaded dough can be frozen in freezer bags for up to 4 months.Allow to come to room temperature before baking as instructed. Make ahead: This dough can be made up to 4 days ahead and kept in an airtight container in the fridge.Allow the bread to cool completely for the fluffiest, softest interior just begging for a thick layer of butter and flaky sea salt. Cutting into the loaf too quickly can cause the interior to be gummy. Even though a loaf of bread straight from the oven is one of the most glorious things in the world, resist temptation and allow the bread to cool to room temperature before slicing.The screaming hot pot is 100% the reason the crust is so shatteringly crisp. Preheating the Dutch oven (casserole pot/pot with a lid) in the oven is perhaps the most important step in this recipe.You can leave the dough in the fridge overnight for slow fermentation to happen too. Giving the dough a good 90 minutes to rise allows a good amount of flavor to develop.Using a stand mixer with a dough hook definitely simplifies this recipe even more but it can totally be made by hand.Very strong bread flours (flour with a high protein percentage) might just need a little more rising time. Flour. I’ve used bread flour, cake flour and 00-flour for this recipe.Take care not to use water that is too hot as this will kill the yeast. The water needs to be warm enough so that when you put your finger in it, it feels like nothing (this is called blood temperature). It is easy to make and requires very little effort and delivers a perfectly delicious loaf every time.įull recipe with amounts can be found in the recipe card below. The most delicious crusty bread recipe I have tried.
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