No Knead Bread – No fondling required!

Sick at home today, needed to find something to do with my day, so I thought since I had the time I could make up a batch of no knead bread.

I probably will eat most of this.

This recipe makes about 4 loaves, depending on what size you make it. And can be refrigerated for 14 days!  So you can make a loaf every few days and enjoy lots of fresh baked bread!

From “Artisan Bread in Five Minutes a Day”:

You’ll need: A big bucket, or bowl, pref something with a lid. I use an old hellman’s mayo bucket.

  • 3 cups lukewarm water
  • 1 1/2 tbsp granulated yeast (1 1/2 packets)
  • 1 1/2 tbsp kosher, or other coarse salt
  • 6 1/2 cups unsifted, unbleached, all-purpose regular ol’ flour
  • cornmeal for pizza peel
  • pizza peel
  • a pizza stone (if you don’t have one of these get one already! they’re cheap!! If not, I have had success using a baking sheet lined with parchment)

Add the yeast and salt to the water, don't worry about fully dissolving this. I know it sounds blasphemous, as salt kills yeast, but it works fine with this recipe. This gives you an approximation of how large of a vessel you'll need as well.

Add all of the flour at once, using a scoop and sweep method. No need to be a rocket-brain surgeon with this. It doesn't have to be perfect.

Mix with a wooden spoon or your hands until everything is uniformly moist, and there are no dry spots. DO NOT KNEAD. You don't need to. Just combine. It should looka likea this.

Pop the lid on, make sure it is NOT airtight, as your bucket may asplode. I just cut a small hole in the top of mine. Allow to rise at room temperature for 2 hours. My apt was incredibly hot for some reason today, and I was done just under 2 hours. The dough will begin to collapse, and that's how you know it's done. You can leave it to rise up to 5 hours and it will not harm the result.

It should look like this! You may now put it in the fridge, and use it when you wish. Or you can use it right away. It is much easier to use when the dough is cold. I refrigerated mine for about 2 hours.

First prepare a pizza peel/cuttingboard/whatever you have by dusting it with corn meal or flour as I used. When ready to bake, dust the top with a bit of flour and grab/cut off about a grapefruit sized piece. Begin rounding the loose ends of dough underneith to form a smooth ball. Dust it with a bit more flour if needed, but remember no kneading!

Let this rise uncovered for 40 minutes. When you hit the 20 minute mark, begin preheating your oven to 450 degrees. Place a sheetpan/broiler pan on the very bottom rack, and the pizza stone on another shelf higher up.

Once you've reached the 40 minute mark, dust the dough with a bit more flour and score the top. You can use a serrated or very sharp knife. I used a fancy schmancy french lamé. But that's just me. Then take the peel and with a quick flick of the wrist slide the dough onto the pizza stone. Then take 1 cup of hot water and quickly pour it into the baking sheet on the bottom rack. This will create a steamy environment for the bread to bake in, making an incredible crust. Bake for 35 minutes until dark golden brown.

Remove and let COOL please. I know it's hard but you have to. Enjoy!


2 responses to “No Knead Bread – No fondling required!

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