PT900M 10 2 1/4 cup Bread flour 3/4 cup Red wheat flour 1 1/4 teaspoon salt 1/2 teaspoon active dry yeast 1 3/4 cup water (55 - 65 degrees F)

No-Knead Bread Recipe

 

Revolutionary Bread

The no-knead bread recipe method has become a revolutionary form of baking.  No-knead means, No-work, and you can thank Jim Lahey for this.  I’ve had his book for several years and found that as long as you plan ahead, you will have a true artisanal loaf to enjoy.  I start my process after dinner and allow it to do its magic overnight.  In the morning I have a beautiful bubbly dough ready to form.

I’ve chosen the No-Knead Pane Integrale-Whole Wheat Bread, it is the perfect ratio of whole wheat and white.  My whole wheat of choice is Fairhaven’s Hard Red Wheat Flour, it has a nice bran and germ texture without sacrificing lift as some whole wheat brands.  You can purchase the flour from PCC Natural Market, Haggen Grocery or online http://www.fairhavenflour.com/

No-knead bread is versatile and allows for your creativity.  I recommend purchasing his book to get all the recipes. Make sure you use a cast iron pan. I use my Le Creuset dutch oven, however, Lodge makes an enameled one that would work just as well. I certainly can’t live without my Danish Dough whisk and proofing basket, you’ll have to give them a try!

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No knead bread

Whole Wheat Bread Recipe

2 1/4 cup Bread flour

3/4 cup Red wheat flour

1  teaspoon kosher salt

1/2 teaspoon active dry yeast
(Substitute 1/4 cup sourdough starter for yeast)

1  1/4 - 3/4 cup water (55 - 65 degrees)

Wheat bran, cornmeal, or additional flour for dusting

White Wheat Recipe

3 cups bread flour

1 teaspoon kosher salt

1/4 teaspoon dried yeast
(Substitute 1/4 cup sourdough starter for yeast)

1 1/3 cups cool water (55 - 65 degrees)

Wheat bran, cornmeal, or additional flour for dusting

In a medium bowl, stir flours, salt, and yeast.  Add the water and, using a wooden spoon or Danish dough whisk, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl with plastic wrap and let sit for 12-18 hours. The dough should be more than doubled in size.

After the first rise is complete, generously dust a work surface with flour.  Use a scraper or rubber spatula to remove the dough onto the floured surface.  Lift the dough edges in towards the center of the bottom of the dough.  Nudge and tuck in the edges of the dough to make a round.

Place the dough round on a dusted tea towel with flour, cornmeal or wheat bran.  Fold the ends of the towel over the dough and allow to rise 1 to 2 hours.  Doubling in size check with a gentle poke of your finger, it should hold the impression.  If it springs back let it rise another 15 minutes and check.

Preheat your oven to 475-degree.  Half an hour before the second rise is finished place a 4 1/2 quart dutch oven on the center rack.  I recommend using cast iron, it will give you the coveted crust you desire.

Be very careful removing the pan from the oven, remove the cover.  Unfold the tea towel with the dough quickly, and gently invert it into the pot.  Cover the pot and bake in the oven for 30 minutes.

Remove the lid and continue baking for an additional 20-30 minutes or until internal temperature reaches 200 degrees, and the bread is a chestnut color.  Use a spatula carefully removing the bread from the pot.  Place on a rack for cooling, you will hear cracking sounds coming from the bread.  This is the telltale sign of a perfect crust. Enjoy!

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