"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Saturday, May 4, 2013

no-knead white bread

This no-knead bread takes minutes to prep and results in a delicious, light crumb bread that's perfect as a side to a salad or as the base for an outrageous grinder.

Yield: 2 loaves
680 calories per loaf
Active time: 5 minutes
Total time: Overnight proof required, about 20 hours

3 cups high-gluten flour
1 1/4 teaspoon salt
1 1/4 teaspoon yeast
1 1/2 cups lukewarm water

the day before
1. In a small bowl, or 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a punch of sugar. Set aside for 10 minutes. See step 2 of "no-knead brioche" or "coconut chocolate chip monkey bread" for photos of yeast and more on using it. Given the small amount of yeast this recipe calls for, you won't a lot of foam.

2. In a large bowl, combine the flour and salt.

3. Pour the yeast mixture into the bowl containing the flour and salt. Using a spoon, slowly stir the mixture, it will be dry and shaggy.

3. Use your hands to knead the dough, inside of the bowl, to combine any loose flour.

4. Form a ball, pick it up with your hand, and use your free hand to spray the inside of the bowl with  cooking spray (or coat with olive oil).

5. Place the dough back in the bowl, cover with plastic wrap, and leave on your counter top to proof for at least 16 hours.

the day of
6. Turn the dough out onto your counter top, knead by hand a few turns, and fold itself over itself a few times. Let the dough rest, covered, for 15 minutes.

 7. Divide the dough into two and shape each piece into a loaf, placing on a parchment or slip at lined baking sheet, or in loaf pan.

8. Cover with plastic wrap and set aside for 2 hours. This is the dough's second proof.

9. About 90 minutes into the proof, preheat your oven to 425 degrees.

10. Bake the loaves for about 30-35 minutes, or until the loaves are golden brown and sound hollow when tapped. See step 20 of "classic baguette" for more on testing for doneness.

Original recipe found here.

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