Tag Archives: no knead bread

05 Jan 2020:Harvest Grain Bread

DSC_0041-1This year, my – or is it our – intention is to eat more whole grains. Since I’m mostly committed to baking my own bread as well, I’ve had to do some research into whole grain baking. It is different!

King Arthur Flour maintains a great source of recipes, supplies and tips for all levels of bakers. If you haven’t been on their site recently, take a look – there’s sure to be something you’ll be motivated to bake.  While this recipe calls for KAF’s Harvest Grain Blend, you certainly can blend your own concoction of seeds and grains according to taste.

This bread takes about 11 hours from start to finish, so mixing up the dough the night before and doing the bake in the morning is probably the most efficient way to make it.

No Knead Harvest Grains Bread from King Arthur Flour 

Ingredients

  • 3 1/4 cups (390g) High-gluten flour or King Arthur unbleached AP flour
  • 1 cup (113g) white whole wheat flour OR 100% whole wheat flour
  • 1 cup (149g) KAF Harvest Grains Blend
  • 2 tsp salt
  • 1 tsp instant yeast
  • 1 3/4 cup (397g) cool water

Method

  • Using your hands or a mixer (what I used) at slow speed, mix all the ingredients until the flour has been incorporated and a sticky dough forms. Continue to knead the dough gently for 2 to 3 minutes longer until it is somewhat smooth.
  • Cover the bowl with plastic wrap, and let the dough rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit.
  • Turn the dough out onto a floured surface, and form it into a round loaf to fit a 9″ to 10″ round lidded baking crock. (I used my heavy dutch oven)

—— Here’s where I did things differently (my suggestions follow)

  • Place the dough in the lightly greased crock, smooth side up. Cover with the lid and let rise at room temperature for about 90 minutes. It won’t appear to rise upwards that much; rather, it’ll seem to settle and expand.
  • Put the bread in a cold oven, and set the oven temperature to 450°F.
  • Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it becomes deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F.
  • Remove the bread from the oven, turn it out onto a rack, and cool before slicing.

DSC_0037-1So as it turns out, I’ve had good results baking the bread in the same way that I’ve baked the No Knead White Bread previously posted on this blog.  So if you are willing to trust the force, here’s how I finished things up:

  • Put a heavy enamel, lidded dutch oven into the cold oven (you may need to remove a rack to make sure things fit) and fire up the oven to 500 degrees F.  While the oven preheats, shape the dough into a 9″ – 10″ circle and, seam side down, place it on parchment paper. The paper will become a sling for lifting the dough into the dutch oven so it needs to be about an 18 inch square.  I usually put the dough/parchment sling in a fry pan just to help the dough keep its shape.
  • Once the oven reaches 500, turn it down to 425 degrees F. Remove the lid from the dutch oven, lower the parchment sling/dough into the dutch oven, replace the lid and bake for 25 minutes.
  • At the end of 25 minutes, remove the lid from the dutch oven. Continue to bake lid-less for 10-15 minutes.
  • At the end of THIS baking period, carefully lift the bread by the parchment and place it on a wire rack to cool. Good luck waiting until it’s cool enough.

30 Dec 2019: Back to Basics: No Knead Bread

DSC_0022-1I 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.

Cook’s Illustrated Almost No Knead Bread

Downloaded from Epicurious.com (October 1, 2015)

Ingredients

  • 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

Method:

  1. 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.
  2. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

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