My Wonderful World

W e l c o m e... And Enjoy!

Saturday, June 6, 2009

No Knead Bread 2.0

This has to be one of my favorite breads in the world. The texture and flavor is so European....a technique that has taken me years to execute. I have tried different versions but Cook's Illustrated provided the key method and a few ingredients to accentuate the flavor...primarily the beer and vinegar. The bread just comes alive with the "tang" that vinegar provides and the beer provides a nice hops flavor.

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No Knead Bread 2.0

15 ounce flour
1 1/2 teaspoon salt
1/4 teaspoon instant yeast
3 ounce beer
1 tablespoon vinegar
7 ounce water

Combine all ingredients in large bowl mixing to blend with spatula.
Let dough rise for 12 to 15 hours, covered with plastic film.

After rising, knead 10 to 15 times and form into a ball, seam side down.
Place on Pam sprayed parchment paper and place in 10 inch skillet. Spray top with Pam
 and loosely cover with plastic wrap. Let rise for two hours.

Thirty minutes before baking, preheat oven to 500 F. and add Dutch oven to preheat also.
Sprinkle top of loaf with flour and make six inch slash in top of dough.

Remove Dutch oven from oven and remove lid. Place bread in Dutch oven using the parchment paper as a sling. Replace lid and return to oven. Lower temperature to 425F and bake for 30 minutes.

Remove lid and continue baking for 20 to 30 minutes or until internal temperature is 210 F.

Notes: Cook's Illustrated
Yield: 1 loaf

** Exported from Now You're Cooking! v5.84 **

Fifteen Hours later at the second rising. I use Pam coated parchment paper for a sling...helps ease the dough into the dutch oven. This suggestion courtesy of Cook's Illustrated.

Into the preheated 500F Cast Iron Dutch Oven. Place bread into oven WITH LID covering dough.

Fresh from the Oven 50 minutes later. The bread is baked for 30 minutes with the lid ON. Remove and bake 20 minutes longer until internal temperature is 210F. Otherwise, you will have a soggy interior.

After cooling, a beautiful interior and a very crisp European crust.

The finished bread ready for your
favorite dipping oil!! Bon Apetit!


Nithya said...

Nice bread and a nice blog too. :)

George Gaston said...

Bill – there is nothing better than freshly baked bread. I will definitely try your recipe. Also, congratulations on finding that piece of paradise in Tenn. As a wondering soul myself, I can appreciate your good fortune. Great blog – glad I stumble upon it.

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017