No Knead Bread
From gaspesiangal 8 years agoIngredients
- 2 1/2 cups of bread flour shopping list
- 1/2 cup of dark rye flour shopping list
- 1 tsp salt shopping list
- 1/4 tsp yeast shopping list
- 1 1/2 cups warm tap water, 100-110 degrees. shopping list
- Options: 1 cup whole wheat and 2 cups bread flour shopping list
- 3 cups bread flour shopping list
How to make it
- Place flours, salt and yeast in a deep bowl.
- Stir well.
- Add the water and stir until blended, don't over mix.
- Put plastic wrap on the bowl and a tea towel under the bowl.
- Leave this on the counter for 4-10 hours. I prefer to leave this longer to allow the yeast to ferment.
- Scrape dough onto a lightly floured counter, about 1-2 tbs.
- Fold the dough 10-15 times. It will be very sticky.
- Rinse the bowl out and line it with parchment paper. Try and smooth the parchment paper out so it sits flat against the bowl.
- Put a dutch oven in your oven and turn the oven on, 425.
- With your scraper scoop the dough into the bowl and cover with the plastic wrap.
- Set the bowl on a tea towel and set your timer for 30 minutes.
- After 30 minutes, remove the dutch oven and carefully lift the dough and parchment paper into the dutch oven.
- Place the lid on and place in oven.
- Allow this to bake for 30 minutes.
- After 30 minutes, remove the lid and cook for an additional 10 minutes.
- Remove from oven and very carefully lift the parchment paper/loaf onto a cooling rack.
- Remove parchment paper.
The Rating
Reviewed by 1 people-
Delicious and easy to make. I made one batch with AP flour, and one with multigrain flour.Will be making this often, Love the fact that you mix it and leave it.Great recipe Bren, thank you for posting it. The aroma of baking bread is wonderful, and t...more
eastcoaster in loved it
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