Wednesday, March 3, 2010

More Artisan No-Knead Bread

Start the night before.

Recipe for one loaf:

3 cups flour
11/2 cups warm water
1 Tablespoon yeast
1 teaspoon salt

Combine all ingredients in a crock or plastic container.  Cover lightly but do not completely close as it will explode over.  Keep on kitchen counter for at least 2 hours.  Put in refrigerator overnight.  The next morning, throw a little flour on the counter.  You don't want to incorporate too much flour into the dough.  Cut off a grapefruit sized piece of dough.  Shape into a ball by stretching the dough to the bottom, turning it by a quarter each time.  Place on a parchment lined baking sheet.  Let rise in a warm place for an hour and a half, turning the oven on to 450 degrees F after an hour.  I place a large cast iron skillet in the oven with a roasting pan underneath it.  The cast iron needs to get hot because you will be placing the dough on it for some great "oven spring."  Before putting the dough in the oven you can brush it with water or sometimes I use oil (flavored with basil leaves) and add some seeds (here I used flax seeds).  With a very sharp scissor or knife, make four 1/4" deep x 3" long cuts in the top of the dough.  Bake for 40 minutes or until done.  Remove the bread from the oven and leave in the cast iron pan to cool.

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