I used to bake bread all of the time and, for a while, I was the proud owner of a bread bucket courtesy of my mother-in-law which we used to turn out several loaves of bread at a time.
While bread-making doesn’t intimidate me, I fell out of the habit sometime when I went back to school and only occasionally made bread until I discovered this recipe for No Knead Bread which was originated by Jim Lahey of Sullivan Street Bakery. And while the original is delicious, the improved loaf suggested by Cook’s Illustrated in this post on Epicurious is genius. Who knew adding beer and vinegar would make bread better?
This is not a recipe that can be rushed. I usually start the dough about 18 hours before I’d like to bake, which can be a challenge for busy schedules! But trust me, the end result is well worth the planning.
Downloaded from Epicurious.com (October 1, 2015)
- 3 cups (15 ounces) all purpose or bread flour (I used King Arthur unbleached)
- 1/4 tsp. instant or rapid-rise yeast
- 1 1/2 tsp. salt
- 3/4 cup plus 2 Tbs. (7 ounces) water at room temp
- 1/4 cup plus 2 Tbs. (3 ounces) mild flavored lager (Budweiser for the win)
- 1 Tbs. white vinegar
- Whisk flour, yeast and salt in large bowl. Add water, beer and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.
- Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
- Lay 12- to 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
- About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch long, 1/2-inch deep slit along top of dough.
- Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes.
- Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer.
- Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.