Monday, October 17, 2011

Yummy bread (no-knead bread)

This bread is so great! The only way I can describe it is it's ciabatta-like. Great to sop up sauces, great dipped in olive oil, great with butter. The directions may sound daunting but it really is pretty easy (Unless you take a nap and miss a step...not that I've ever done that or anything).

3 cups organic white (unbleached) wheat flour
1/4 teaspoon yeast
1 teaspoon sea salt
1 1/2 cups warm water

You will need a covered pot that can go in a 450 degree oven (pyrex, cast iron, stainless steal, ceramic, etc)
1. Mix dough: The night before, combine all ingredients in a big bowlwith a wooden spoon until the dough just
 comes together. It will be ashaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hourson countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. Witha wet spatula, dump the dough into 
a bowl that is coated in olive oil.Shape dough into a ball by folding ends of dough over and tucking it towards 
the middle.Keep your hands wet so that the dough does not stick. Cover dough withfloured cloth and let it 
rest for 2 hours. When you’ve got about a half hourleft, slip your covered pot into the oven and preheat to 
450F.3. Bake: Your dough should have doubled in size. Remove pot from oven (Carefully).
 Holding the bowl of dough over the preheated pot, gently use a spatula toremove dough from bowl and 
dump it into pot. Doesn’t matter which wayit lands. Shake to even dough out. Cover (Carefully, don't forget
 it's hot!).
 Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully goldenand middle 
of loaf is 210F. Remove and let cool on wired rack. If noteating right away, you can re-crisp crust
 in 350F 
oven for 10 minutes.

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