Recipe

Almost No-knead Bread - Generic By Bill Recipe

	Whuebl / All my dishes 6 months, 2 weeks ago This bread can be made from plain flour or a mix of flours and other ingredients like Ezekiel flour. I tried a whole 12 oz bottle of Goya Malta with this recipe - what a wonderful result. But I suspect you could use half that amount and it would ... More Prep:480m Cook:60m Servings:24	Whuebl
	challenging wonderful

Does this look good? Yeah! / Nope

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Ingredients

9 cups unbleached all-purpose flour or ww; about 2 lbs

4 cups other flour or ingredients; eg about 1 lb Ezekiel flour

1/2 teaspoon instant or rapid-rise yeast; or more

4 teaspoons table salt

1 tbsp sugar

4 cups Water; at room temperature

1 bottle (12 oz) mild-flavored lager; or less Goya Malta

3 tablespoon white vinegar

Directions

WARNING: This recipe involves the use of extremely hot pots or bowls in which dough is placed to get it to rise quickly. Be careful and have your pot holders ready.

Note: this bread can be made from plain flour or a mix of flours and other

ingredients like Ezekiel flour. I tried a whole 12 oz bottle of Goya Malta

with this recipe and wow what a wonderful result. But I suspect you could

use half that amount and it would be just as good. Most Latin markets carry

Goya Malta, a very sweet drink containing malt and other sweetingul

ingedients. I kneaded the bread a bit longer than the 10 - 15 times... more

like 50 times and worked in a more flour as it was too sloppy to deal

with.

Whisk flour, yeast, sugar and salt in very large bowl. Add water, beer

or Goya Malta and vinegar. Using rubber spatula, fold mixture, scraping up

dry flour from bottom of bowl until a very sloppy "mess" forms. Add more

water if you need to. Cover bowl with plastic wrap and let sit at room

temperature for 8 to 18 hours.

Lay 12- by 18-inch sheet of parchment or wax paper inside 10-inch

skillet and spray with nonstick cooking spray. Transfer dough to floured

work surface and knead 10 to 15 times or more. Shape dough into a flat ball

by pulling edges into middle. Separate into 3 parts. Transfer each dough,

part seam-side down, to a parchment-lined skillet or bowl 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.

About 30 minutes before baking, adjust oven rack to lowest position,

place 6- to 8-quart heavy-bottomed Dutch ovens - 3 (with lids) on rack, and

heat oven to 500 degrees. Note: bowls and other heavy open containers can

be used in a steam oven. 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. Carefully remove pots from oven and remove lids. 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. 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. Carefully remove

bread from pot; transfer to wire rack and cool to room temperature, about 2

hours.

NOTE: If baking in a steam oven, just remove bread from bowls or

containers after 30 minutes and turn over to brown on bottom and sides. It

can take up to another 30 minutes to brown completely. I used a steam oven and the results were great.

Another Note: this recipe can be challenging as you need to have a feel of how dough should look and feel and be able to adjust the amount of liquids and flour accordingly. But in this case, wetter is better than a stiff dough.

Adapted from: http://www.cooksillustrated.com/recipes/login.asp?docid=11829

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Comments

momo_55grandma 6 months, 2 weeks ago said:
Very different high5 thanks

jennywren 6 months, 1 week ago said:
Interesting bread recipe.Thanks for sharing.

whuebl 6 months, 1 week ago said:
Thank you all for your kind comments. It gives you a really wonderful result - and you can keep some dough in the fridge to make this bread on little notice.

chefelaine 6 months ago said:
I love making breads of many different varieties. This is a keeper! High FIVE! :+D

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