Post by TasunkaWitko on Feb 10, 2011 16:25:20 GMT -5
i thought i would share this method with you for bread that needs absolutely no kneading, yet comes out perfect every time with wonderful aroma, crustiness, crumb and flavour.
the basic theory behind it is that high moisture and low yeast content combine with pure and simple TIME to produce fermentation and gluten breakdown, resulting in beautiful stuff that reminds me of a combination of sourdough bread and italian ciabatta. another key is the cooking in a heavy, covered container such as a dutch oven for part of the time, in order to allow the extra moisture to help in devloping the crust, then uncovering it for the remainder of the cooking time in order to release all that moisture. and make the bread light and chewy.
you can read more about the method and check cross-links for the logic behind it here, as well as see many, many pix of the process and results:
foodsoftheworld.activeboards.net/andys-noknead-bread_topic1125.html
and here is a "bare-bones" summary of the actual recipe:
and here i will attempt a couple of pictures of the results:
pretty hard to argue with bread like that!
the basic theory behind it is that high moisture and low yeast content combine with pure and simple TIME to produce fermentation and gluten breakdown, resulting in beautiful stuff that reminds me of a combination of sourdough bread and italian ciabatta. another key is the cooking in a heavy, covered container such as a dutch oven for part of the time, in order to allow the extra moisture to help in devloping the crust, then uncovering it for the remainder of the cooking time in order to release all that moisture. and make the bread light and chewy.
you can read more about the method and check cross-links for the logic behind it here, as well as see many, many pix of the process and results:
foodsoftheworld.activeboards.net/andys-noknead-bread_topic1125.html
and here is a "bare-bones" summary of the actual recipe:
3 cups of flour (I use bread flour)
2 teaspoons salt
1/4 teaspoon instant dry yeast
1 5/8 cups water
Measure the dry ingredients and mix thoroughly. Add the water and mix until it all comes together into a wet dough. Cover the bowl with Saran wrap and let ferment (rise) for 18 hours or more in a reasonably warm place. Turn it out onto a floured surface, dusting with just enough flour to keep it from sticking. Pat it out and then fold and shape into a round loaf, then place it seam side down onto a well-floured towel to rise again until doubled. Put your dutch oven in the oven preheat to 425 degrees. When the oven has preheated, put the dough seam side up into the dutch oven, place the lid on the dutch oven, and bake for 30 minutes. After 30 minutes remove the lid and bake for another 25 to 30 minutes until nicely browned. Cool on a rack and enjoy.
2 teaspoons salt
1/4 teaspoon instant dry yeast
1 5/8 cups water
Measure the dry ingredients and mix thoroughly. Add the water and mix until it all comes together into a wet dough. Cover the bowl with Saran wrap and let ferment (rise) for 18 hours or more in a reasonably warm place. Turn it out onto a floured surface, dusting with just enough flour to keep it from sticking. Pat it out and then fold and shape into a round loaf, then place it seam side down onto a well-floured towel to rise again until doubled. Put your dutch oven in the oven preheat to 425 degrees. When the oven has preheated, put the dough seam side up into the dutch oven, place the lid on the dutch oven, and bake for 30 minutes. After 30 minutes remove the lid and bake for another 25 to 30 minutes until nicely browned. Cool on a rack and enjoy.
and here i will attempt a couple of pictures of the results:
pretty hard to argue with bread like that!
let me know how it goes!
I even added a tiny bit more water so I could get all the flour worked in. It was ready to shape when I put it in the bowl and covered it. Is this correct? Guess I'll see what it looks like in the morning and then when I go to bake it tomorrow afternoon. 
