Bread Everyday! No Knead Boule |
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Prep Time: 300 Minutes Cook Time: 30 Minutes |
Ready In: 330 Minutes Servings: 8 |
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This is a great recipe I adapted from Mother Earth News Magazine. It is super simple. I mix it up, let it rise, put it in the fridge, pull off a hunk of dough before I make my supper. Then I bake it and it's ready for supper. I haven't bought bread since I started using this recipe. It also makes wonderful chewy buns for hamburgers/sandwiches. I've used this basic recipe to make pizza crust and cinnamon rolls too. Once you get the hang of it, it's really easy. Ingredients:
3 cups lukewarm water (just above body temp.) |
1 1/2 tablespoons granulated yeast |
1 -1 1/2 tablespoon coarse sea salt |
3 cups unsifted whole wheat flour |
3 cups unsifted unbleached all-purpose flour |
cornmeal, for pizza peel |
Directions:
1. (I do this in my stand mixer) Combine water, salt, and yeast. Mix in flours. Don't over mix. It should be loose and just combined.
2. Put in a non-airtight container. It needs to be covered, but the gasses need to be able to be released. Let rise about 2 hours, until it starts to collapse on its self.
3. Refrigerate covered until ready to make bread. (At least 3 hours.).
4. Preheat oven to 450 F with baking stone in center of oven. Place an empty broiler pan on another rack. (Preheat at least 40 minutes.).
5. Prepare pizza peel with cornmeal (I don't have a pizza peel, I use a flat metal baking pan with no edges, and it works ok).
6. Dust the dough with a bit of flour. Pull a hunk of dough from the refrigerator (1lb loaf is about the size of a grapefruit, if you make a single batch it will be 1/4 of the dough). Do not kneed. Gently tuck the rough edges underneath the ball. Place on the cornmeal. Let rise 20 minutes.
7. Before you bake cut 2-3 slits in the top of the loaf. It helps it to rise during baking. Using a flicking motion with your wrist, shake the loaf onto the baking stone. (I almost always need to use a spatula to help it along) Carefully add 1 cup warm water to the broiler pan. Quickly trap the steam in the oven and bake for 30 minutes. Until nicely brown on the outside. (Try not to peak).
8. Let cool on a wire rack. Then cut.
9. Store extra dough in fridge until you need it. The longer it stays in the fridge the more of a sourdough taste you get.
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