Wednesday, May 25, 2011
No-Knead Bread #2
I made a no-knead bread a few days ago, and I was so impressed I decided to give another try. I made some adjustments to the recipe and the family seemed to prefer it. I used bread flour instead of all purpose flour, more yeast, more water and more salt.... the recipe follows:
3 cups bread flour, plus more for dusting
1/2 tsp. instant or regular active dry yeast
2 tsp. coarse sea salt
1 1/2 cups tepid water
In a large bowl stir together the flour, yeast and salt. Add the water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap or a plate and let it rest on the countertop for 18-24 hours at room temperature.
The dough is ready when its surface is dotted with bubbles. 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, then roughly shape into a ball. Grease a bowl place your dough into it and turn it to coat all sides. Cover the bowl with a towel and let sit for another 3 hours.
Once the bread has rested for 2 1/2 hours, preheat the oven to 450°. Put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When the dough is ready, carefully remove pot from oven. Flip the dough over into the pot. Cover and bake for 30 minutes, then remove the lid and bake another 10-15 minutes, until it’s nice and golden.
This loaf had more air in it. It was lighter, not as dense as the one I had baked previously.