I’ve been really intrigued with using yeast lately. I used to think yeast was the equivalent of the devil – dangerous, evil, unpredictable and when I fail and my baking attempts it’s ready and waiting to point their finger and laugh at me. So I’m starting slow, finding recipes that I hope would be no fail and simple. My first attempt at a no knead bread turned out extremely successful. So I went on a hunt to see if there was any other recipe out there that required little work to produce such a lovely loaf of bread.
I found this new recipe for no knead bread. Well, it’s almost no knead bread. The secret is to knead it just a few times to get the perfect air pockets and a good rise on the bread. Plus this recipe calls for some beer. Not a whole lot, so you get to drink whatever’s leftover. Works for me.
This is my new favorite bread recipe by far. It’s simple, the taste is amazing. And I love a good crunchy crust.
I also think that this bread is great for pan tomate. love to cut slices and toast them, rub them with a garlic clove then smear some tomatoes on it, top it with some salt and olive oil. Delicious! And simple. Simple is key for someone like me.
No Knead Bread adapted from Cooks Illustrated
- 3 cups (15 ounces) unbleached all-purpose flour, plus additional for dusting work surface
- 1/4 teaspoon instant yeast
- 1 1/2 teaspoons table salt
- 3/4 cup plus 2 tablespoons water (7 ounces) at room temperature
- 1/4 cup plus 2 tablespoons (3 ounces) mild-flavored lager
- 1 tablespoon apple cider vinegar
- Whisk flour, yeast and salt in large bowl. Add water, beer and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
- Lay 12- to 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
- About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch long, 1/2-inch deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.