Home Bread-Bakers v120.n047.6

No-Knead Multigrain Crown

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 04 Dec 2020 19:46:37 -0800
* Exported from MasterCook *

                      Bread, No-Knead Multigrain Crown

Recipe By     : King Arthur Flour Co.
Serving Size  : 24    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Fatfree                         Posted
                 Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 1/2           cups  King Arthur Super 10 Blend -- (478g) Note
   4               cups  Unbleached All-Purpose Flour -- (482g) or 4 
1/2 cups KA First Clear Flour, (478g)
   1         tablespoon  salt
   1 1/2    tablespoons  instant yeast -- (14g)
   3               cups  lukewarm water -- (680g)
   3        tablespoons  honey -- (64g)
                         olive oil -- for brushing

In this recipe, our Super 10 Blend and first clear flour combine to 
create moist, chewy, wholesome rolls studded with whole grains and 
seeds. The crown is achieved in a few easy steps - no slashing required.

Recipe update: As of 10/3/18 we have adjusted the volume amount of 
the Super 10 Blend in this recipe. See tips below.

Note: Super 10 Blend covsists of 100% whole-grain flour blend (spelt, 
millet, rye flakes, barley flakes, quinoa flakes, chia seed, 
amaranth, teff, buckwheat, and sorghum.

PREP: 20 mins
BAKE: 20 to 25 mins
TOTAL: 14:15
YIELD: three 9" to 11" crowns (from the entire batch of dough)

Weigh your flour; or measure it by gently spooning it into a cup, 
then sweeping off any excess.

Combine all the ingredients except the olive oil in a large, 6-quart 
mixing bowl, or a large, similar capacity dough-rising bucket.

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 with a big 
spoon or dough whisk until everything is combined.

Cover the bowl or bucket and transfer to the refrigerator to rest 
overnight, or for up to three days.

When you're ready to make bread, generously flour a 10" to 12" ringed 
brotform. (See "tips" below, if you don't have a brotform.)

Grease your hands and pull off about one-third of the dough (about 18 
to 20 ounces).

Place the dough onto a floured work surface, divide it into eight 
equal pieces, and shape each piece into a rough ball. Set aside seven 
balls smooth side down.

On a well-floured work surface, roll the eighth ball into a thin 
circle, 8" in diameter. Brush an even coat of olive oil around the 
perimeter, then carefully drape it over the center of the brotform 
(oil side up); it should cover about 1" beyond the base of the 
brotform's center hump.

Position the seven remaining balls smooth-side down around the 
center. The middle of each ball should be about even with the edge of 
the dough circle.

With a sharp knife, cut from the center of the dough circle down to 
the point where each ball meets at the base of the center hump. Wrap 
the triangular section of dough over the top of each ball.

Cover the loaf and let it rest at room temperature for 60 to 90 
minutes, until it's puffy and no longer feels cool to the touch. It 
won't appear to rise upwards very much.

While the loaf rests, preheat the oven to 450F. 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 ready to bake, gently turn the loaf out of the brotform onto 
parchment paper, a cornmeal-dusted peel, or parchment-lined baking 
sheet. 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 15 to 20 minutes, until it's a deep, golden brown 
and the internal temperature reaches 190F on a digital thermometer..

Remove the bread from the oven, and cool it on a rack. Store leftover 
bread in a plastic bag at room temperature.

Tips: For a simpler version of a crown, simply shape all eight pieces 
of dough into balls, and place them, seam side down, in a ring shape. 
Bake as directed in the recipe above.

If you don't have a ringed brotform, you can build your own by 
overturning a small (about 4" in diameter at the rim and 3" deep) 
bowl. Drape a clean dish towel over the bowl and dust it liberally 
with flour. Prepare and shape the dough as instructed, laying the 
rolled-out dough circle over the bowl and the dough balls around the 
perimeter. After the dough has proofed, gently turn it over (with the 
help of the towel) onto parchment paper; a cornmeal-dusted peel, or 
parchment-lined half sheet pan. Bake as directed.

If you don't have our Super 10 Blend, substitute 3 3/4 cups (15 ozs, 
425g) white whole wheat flour and 1/2 cup (2 to 3 ozs, 57g to 85g) of 
whole grains and seeds (like our Harvest Grains Blend or your own blend).

We adjusted the volume of Super 10 Blend in this recipe due to a 
discrepancy in how we weighed the flour. Thankfully, the difference 
is only marginally noticeable, and we have found that this bread, 
thanks to its higher hydration, turns out beautifully either way.

S(Internet address):
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 168 Calories; 1g Fat (5.0% 
calories from fat); 6g Protein; 36g Carbohydrate; 4g Dietary Fiber; 
0mg Cholesterol; 268mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Other Carbohydrates.

NOTES : 2019 - 0828