* Exported from MasterCook *
Bread, No-Knead Crusty White
Recipe By :Jeff Hertzberg and Zoe Franois
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Low Fat
Posted Sandwiches
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
680 grams lukewarm water -- (3C)
907 grams King Arthur Unbleached All-Purpose Flour --
(6 1/2C to 7 1/2C),*Tip 1
14 grams salt -- (1 T)
14 grams active dry yeast -- or instant (1 1/2T)
The most basic of all no-knead loaves, this is a wonderful way to get
into yeast-bread baking. The easy stir-together dough rests in your
refrigerator, developing flavor all the time, till you're ready to
bake. About 90 minutes before you want to serve bread, grab a handful
of dough, shape it, let it rise, then bake for 30 minutes. The
result? Incredible, crusty artisan-style bread. If you're a
first-time bread-baker, you'll never believe this bread came out of
your own oven. And even if you're a seasoned bread baker, you'll love
this recipe's simplicity.
Prep: 5 mins. to 10 mins.
Bake: 30 mins. to 40 mins.
Total: 4 hrs 35 mins. to 7 days 50 mins.
Yield: 3 or 4 loaves, depending on size
Tip 1:
The flour/liquid ratio is important in this recipe. If you measure
flour by sprinkling it into your measuring cup, then gently sweeping
off the excess, use 7 1/2C. If you measure flour by dipping your cup
into the canister, then sweeping off the excess, use 6 1/2C. Most
accurate of all (and guaranteed to give you the best results), if you
measure flour by weight, use 32 oz. Using the same ratio/measuring,
you can make a half-recipe if you prefer. While it's great to have
dough on hand, it's fine to make less.
Tip 2:
Want to try this with whole wheat flour? You can absolutely make up
to half of the total flour whole wheat, either our Premium or white
whole wheat flours. Add an additional 2t water per cup of whole wheat
flour to prevent the dough from being too dry.
Would it be better to use bread flour here? Bread flour has more
gluten-forming protein, so if you choose to use it in this recipe,
the crust will be a bit thicker and you won't get quite the same
open-holed structure as with all-purpose. We really prefer the
texture of both crust and crumb when all-purpose flour is used. If
you do use bread flour, increase the water by about 2t per cup of
flour to make the requisite sticky dough.
Combine all of the ingredients in a large mixing bowl, or a large
(6-quart), food-safe plastic bucket. For first-timers, "lukewarm"
means about 105F, but don't stress over getting the temperatures
exact here. Comfortably warm is fine; "OUCH, that's hot!" is not.
Yeast is a living thing; treat it nicely
Mix and stir everything together to make a very sticky, rough dough.
If you have a stand mixer, beat at medium speed with the beater blade
for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir
with a big spoon or dough whisk until everything is combined.
Next, you're going to let the dough rise. If you've made the dough in
a plastic bucket, you're all set - just let it stay there, covering
the bucket with a lid or plastic wrap; a shower cap actually works
well here. If you've made the dough in a bowl that's not at least
6-quart capacity, transfer it to a large bowl; it's going to rise a
lot. There's no need to grease the bowl, though you can if you like;
it makes it a bit easier to get the dough out when it's time to bake bread.
Cover the bowl or bucket, and let the dough rise at room temperature
for 2 hours. Then refrigerate it for at least 2 hours, or for up to
about 7 days. (If you're pressed for time, skip the room-temperature
rise, and stick it right into the fridge). The longer you keep it in
the fridge, the tangier it'll get; if you chill it for 7 days, it
will taste like sourdough. Over the course of the first day or so,
it'll rise, then fall. That's OK; that's what it's supposed to do.
When you're ready to make bread, sprinkle the top of the dough with
flour; this will make it easier to grab a hunk. Grease your hands,
and pull off about 1/4 to 1/3 of the dough - a 14 oz to 19 oz piece,
if you have a scale. It'll be about the size of a softball, or a
large grapefruit.
Plop the sticky dough onto a floured work surface, and round it into
a ball, or a longer log. Don't fuss around trying to make it perfect;
just do the best you can.
Place the loaf on a piece of parchment (if you're going to use a
baking stone); or onto a lightly greased or parchment-lined baking
sheet. Sift a light coating of flour over the top; this will help
keep the bread moist as it rests before baking.
Let the loaf warm to room temperature and rise; this should take
about 60 minutes (or longer, up to a couple of hours, if your house
is cool). It won't appear to rise upwards that much; rather, it'll
seem to settle and expand. Preheat your oven to 450°F while the loaf
rests. If you're using a baking stone, position it on a middle rack
while the oven preheats. Place a shallow metal or cast iron pan (not
glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of
hot water ready to go.
When you're ready to bake, take a sharp knife and slash the bread 2
or 3 times, making a cut about 1/2" deep. The bread may deflate a
bit; that's OK, it'll pick right up in the hot oven.
Place the bread in the oven - onto the baking stone, if you're using
one, or simply onto a middle rack, if it's on a pan - and carefully
pour the 1 cup hot water into the shallow pan on the rack beneath.
It'll bubble and steam; close the oven door quickly.
Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.
Remove the bread from the oven, and cool it on a rack. Store leftover
bread in a plastic bag at room temperature.
S(Internet Address):
"http://www.kingarthurflour.com/recipes/no-knead-crusty-white-bread-recipe";
Copyright:
""Artisan Bread in Five Minutes a Day""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 209 Calories; 1g Fat (2.6%
calories from fat); 6g Protein; 44g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 342mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat.