Almost No-Knead Bread from America's Test Kitchen
1 1/2 cups (7 ounces) fresh milled hard white wheat flour
1 1/2 cups (8 ounces) all-purpose flour
1 1/2 tsp salt
1/4 tsp instant yeast
3/4 cup plus 2 tbls water, room temperature
2 tbls honey
6 tbls mild flavored lager, room temperature (ATK says lager is the beer of choice because of how it is fermented)
1 tbls distilled white vinegar
vegetable oil spray
1. whisk flour, salt, and yeast together in a large bowl.
2. Dissolve honey in water
3. Add water, beer, and vinegar to flour mixture. Using a rubber spatula, fold from bottom of bowl until shaggy ball forms.
4. Cover bowl with plastic wrap and let sit at room temperature for at least 8 hours or up to 18 hours.
5. Lay 18 by 12 inch sheet of parchment paper inside 10 inch skillet and spray with vegetable oil spray.
6. Transfer dough to lightly floured surface and knead by hand 10 to 15 times. Shape dough into ball by pulling edges into middle. place dough seam side down in parchment lined skillet. spray lightly with oil spray and loosely cover with plastic wrap. let rise at room temperature for 2 hours.
7. Adjust oven rack to lowest position. lightly flour top of dough and using a sharp serrated knife, make one 6-inch long, 1/2 inch deep slash along top of dough. pick up loaf by lifting parchment paper and lower into dutch oven. let any excess parchment hang over the edge.
8. cover pot and place in oven. Turn on oven to 425. When oven reaches 425, bake for 30 minutes. Then remove lid and continue baking until golden brown and internal temperature reaches 210. (recipe says 20 to 30 minutes longer but mine only took 10 minutes longer)
9. carefully remove pot and bread from pot and cool on rack for 2 hours before slicing (HA!-fresh bread will not wait 2 hours to be cut into in my house.)
(I did overcook it and it burned on the bottom; but that part was easily cut-off and the rest was enjoyed.)
It looks yummy! I don't think we would wait two hours either! :-)
ReplyDeleteFunny, I was just going to post a recipe where you put the bread in and it bakes during the pre-heat oven time too. It gives it that really crispy crust. But my recipe is a quick yeast bread ( and therefore uses a lot of yeast) in case you're not diligent enough to plan ahead and prep your fermenting dough the night before. :D
ReplyDeleteI like the parchment paper idea too! Sometimes the floured towel just doesn't want to let go of your loaf and it sticks and messes up the whole thing.