Usually, my stand-by recipe is the No Knead Bread (because it's so
darn easy) but it does require you to mix the dough at least 12 hours
prior. When I only have three hours, this is my recipe which is based
on trial-and-error from baking over 40 loaves in the past 8 months.
The techniques are a combination of things I learned from Pamela
Anderson (no not arm candy, the chef Pam Anderson!), the original No
Knead Recipe published in the NY Times and Rose Levy Beranbaum
(author of the Bread Bible).
Secret #1: Knead dough with dough hook for 2 minutes. Let it rest for
7 and then knead again for another 3 minutes. If you are doing this
by hand, then your formula is 6 min-7 min-7 min. Letting the dough
rest at this stage allows the gluten to relax, redistribute, and get
all cozy. It results ultimately a smoother, well-mixed dough. After
the brief rest, you'll feel a difference in the dough. Its more
supple and soft.
Secret #2: Pinch! When you form the dough into a loaf (see photo
below) pinch all ends tightly to create a seal. Basically, you are
creating surface tension so that the gas from the yeast (or as Alton
Brown describes "When the yeast burps") the dough expands up and out
evenly. If I don't create this surface tension, the dough in the oven
will just go "blah" like Al Bundy on the couch. Something called
gravity makes the dough expand down and flat.
Secret #3: Use a pizza stone, cast iron dutch oven or my favorite
Pampered Chef Covered Baker. Just make sure that your loaf will fit
into the vessel. Stone or cast iron retains heat and radiates the
heat of the oven evenly. If you don't have one, don't worry, just use
a good quality, thick baking sheet inverted.
Secret #4: Steam = thin, crunchy, beautiful crust. In the No Knead
recipe, there is a high proportion of water to flour. Because the No
Knead dough rests for multiple hours, lots of water in the recipe
works. In this 3 hour french bread recipe, you can't do that. To make
steam (a.k.a. crust) - you have to do one of 2 things, depending on
the baking vessel.
-> Pizza stone or baking sheet: Once you put the bread in the oven,
throw 1/2 cup of water on the oven floor (electric oven) and
immediately close the door. No, it won't harm the oven. It's a
technique that professional bakers recommend for home ovens
(professional ovens have a built in steamers). Once the water hits
the hot oven floor, it creates steam, which creates the crust.
-> Covered baker or dutch oven: You'll need less water - about 1/4
cup. Once you put the loaf into the very hot pot, throw in the water
and over the lid immediately. Put the pot directly in the oven.
Because you've pre-heated the oven AND the pot for 1 hour, the
trapped water in the pot will create steam. If you are shy about
throwing water in, grab a pie pan or loaf pan, preheat it along with
whatever you are baking on, and throw the water in that instead of
the oven floor. Basically, cold water in hot pan + hot oven = steam.
I have an electric oven (heating element is on the top of oven). Some
bakers throw ice cubes in, but I prefer water.
Secret #5: Timing and temperature: Have an instant read thermometer.
The internal temperature of the bread should be 190-210F. All ovens
are different and I'm sure our loaves will be different shapes. The
timing in the recipe below is just a guide for you - this is what
works in my oven and how I shape my loaves. Please make sure that you
check the internal temp of your bread to gauge doneness.
Source:
"Steamy Kitchen"