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No Knead, Dutch Oven Bread


Wyrd

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I love this bread, it's the best thing since sliced bread (pun intended), we use a heavy enameled cast iron Dutch oven for the job and I have found that the dough needs a constant 70 to make a nice sized loaf, so we use a heated chest since nowhere in our house is it a constant 70 for the required 12 to 18 hours.

 

No Knead, Dutch Oven Bread

 

1/4 tsp active dry yeast

1 1/2 cups warm water

3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.

1 1/2 tsp salt

Cornmeal or wheat bran for dusting

 

1.In a large bowl, dissolve yeast in warm water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap, but don't it touch the dough. Let the dough rest at least 12 hours, preferably 18, at warm room temperature, about 70 degrees.

 

2.The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.

 

3.Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it's ready, the dough will have doubled in size and will not readily spring back when poked with a finger.

 

4.At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that's OK. Give the pan a firm shake or two to help distribute the dough evenly, but don't worry if it's not perfect; it will straighten out as it bakes.

 

5.Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

 

Yield: One 1 1/2-pound loaf.

Adapted from The New York Times.

 

 

Heres a link to a short video, explaining the whole thing

 

 

:)

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and that is a good load yes...my mother made an even simplier one

 

round cast iron skillet...self rising flour...water...grease your pan...mix enough water with flour to make thick paste...empty in pan...dab a few splotches of milk on top 9browning method)...pop it in a 350 degree oven till brown...remove...let sit for about 10 minutes...slice into pie cuts...butter heavily with real butter :)

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and that is a good load yes...my mother made an even simplier one

 

round cast iron skillet...self rising flour...water...grease your pan...mix enough water with flour to make thick paste...empty in pan...dab a few splotches of milk on top 9browning method)...pop it in a 350 degree oven till brown...remove...let sit for about 10 minutes...slice into pie cuts...butter heavily with real butter :)

 

:omg: That sounds heavenly! Maybe I could use a little egg white on top instead of milk.

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