I finally joined the no knead bread craze (again). A couple of years ago, I remember doing it once or twice with sourdough bread, but fell out of the habit...and my sour dough started died. I love that you can mix it the night before and in the morning have a crusty loaf of bread in less than an hour!
No Knead Bread (adapted from The Scratch Pantry)
1 1/4 c white whole wheat flour
2 c all purpose flour
2 tsp salt
1/2 tsp active dry yeast
1.5 c water (best is 110 degrees, 105-115 okay)
Combine all ingredients in a large bowl until a dough forms. It may be sticky.
Cover with plastic wrap and allow to rise overnight (12-18 hours).
With floured hands, form into a ball and place on parchment paper. Allow to rest for 30 minutes or so while you preheat a dutch oven to 450 degrees.
Place bread on parchment paper into the dutch oven and replace lid. Bake for 30 minutes.
Remove lid and bake for another 8-10 minutes until golden brown. (If concerned about over-browning, reduce heat to 350. ) Bread is done when it sounds hollow or has reached an internal temperature of 204 degrees.
Remove from dutch oven and cool on wire rack.
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