* Exported from MasterCook *
Bread, No-knead Crusty White
Recipe By :
Serving Size : 33 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Fatfree
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
680 g lukewarm water -- (3C, 24 oz)
907 g Unbleached All-Purpose Flour -- see note
1 tablespoon salt
14 g instant yeast -- or active dry yeast, (1 1/2T, 1/2 oz)
Note: See Tips below for flour measurement alternatives.
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: 4:35 to 7 days 50 mins.
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-ounce to 19-ounce
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 450F 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.
TIPS FROM OUR BAKERS:
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 1/2 cups. If you measure flour by dipping your
cup into the canister, then sweeping off the excess, use 6 1/2 cups.
Most accurate of all (and guaranteed to give you the best results),
if you measure flour by weight, use 32 ounces. 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.
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 2 teaspoons 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 2 teaspoons per
cup of flour to make the requisite sticky dough.
Want to cut this recipe in half? Go right ahead; simply reduce each
ingredient by 50%, including the yeast, and proceed as directed.
For super-crusty artisan-style bread, try baking your dough in a
Dutch oven. See the details in our blog post: Bread baking in a Dutch
oven: the best way to bake no-knead bread.
Our thanks to Jeff Hertzberg and Zoë François, whose wonderful book,
"Artisan Bread in Five Minutes a Day," is the inspiration for this recipe.
YIELD: 3 or 4 loaves, depending on size
Cal 100, Fat 0g, Carb 20g, Sod 220mg, Fiber 1g, Pro 4g
Review: Thank You! I made this last Sunday. I used the "Dutch Oven"
method. So good! This is the first bread I made without my bread
machine, it was a HUGE success! Will use this recipe again and again.
However, I think only for special occasions because eating too much
would not be good for the waistline!
Review: I love this bread. I chose to halve the recipe to make
sufficient dough for two approximately 14 ounce loaves. I made a
couple of modifications to allow for our high altitude (8,000 feet).
I slightly increased the hydration from 75% to 78% (12.5 ounces by
weight of water to 16 ounces of flour). I halved the amount of yeast
to 2 tsp (and could probably go lower). I placed the dough in the
refrigerator immediately after mixing.rather than leaving at room
temperature for two hours, and allowed for a slow-fermentation over
48 hours. I make my bread in a preheated 5 quart cast-iron Dutch Oven
using a parchment paper sling. 35 minutes at 450 degrees worked perfectly.
Review: I made this recipe about six months ago and just rediscovered
it! Everyone in my family who tried it loved it! I remember there was
a comment with suggestions on variations like adding rosemary and
other herbs. I tried it with rosemary and it went really well but I
don't remember what the other suggestions were. Has anyone had
success with adding additional ingredients?
Reply: We're glad this was a hit! We've done cheddar and peppers,
olives and feta, cinnamon raisin, and more! Our blog article
"No-knead bread variations" will give you all of the details. The
possibilities are almost endless. Happy baking! Annabelle@KAF
Review: I've been making this for years, even since Mark Bittman
published the recipe. I make regular loaves, especially like the KAF
recipe for pain de mie and Jewish rye, but it's nice to have a soured
dough in the fridge, ready to go. I almost always add rosemary to the
dough. It's nice. There's only two of us in the house now, so I use a
2 quart deep metal pot instead of the dutch oven. Sprinkle some
Maldon and rosemary on top. It's fabulous.
S(Internet address):
"https://www.kingarthurflour.com/recipes/no-knead-crusty-white-bread-recipe";
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Per Serving (excluding unknown items): 101 Calories; trace Fat (2.6%
calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 195mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat.
NOTES : 2018 - 1125