(nearly) no-knead italian bread

While a tiny bit of kneading is required to make this bread, the minimal work is well worth the crunchy crust and soft, airy crumb.

Yield: 3 very large loaves

770 calories per loaf

Active time: 5 minutes

Total time: 6 1/2 hours

ingredients

4 cups high gluten flour

2 teaspoons truffle infused salt (or regular kosher salt)

1 teaspoon yeast

3 tablespoons nonfat dry milk

1 1/2 cups lukewarm water

1/4 cup olive oil

preparation

1. In a 2 cup Pyrex measuring cup, combine the 1 cup of the lukewarm water and olive oil. Set aside.

2. In a small cup, combine the remaining 1/2 cup water, yeast, and a pinch of sugar. Set aside for 10 minutes. (See "oma buns" for more photos of fermenting yeast.)

3. In a large bowl, combine the flour, salt, and dry milk.

4. Combine the yeast mixture to the water/olive oil mixture, stirring to combine.

5. Pour the wet mixture into the bowl containing the flour.

6. Stir well to combine, using a spatula to lift and fold the dough over itself for 30 strokes. Cover the bowl and let the dough rest for 20 minutes (Fold #1).

7. Fold the dough over itself 30 more strokes,  cover, and let rest for 20 more minutes (Fold #2).
(I was having a difficult time folding the dough with my spatula because it is very sticky, so ended up lightly flouring my hands and folding it over inside of the bowl.)

8. Repeat the fold-rest process (Fold #3).

9. Fold the dough over itself 30 more strokes (Fold #4). This is the last time, I promise. Notice how much smoother the dough is compared to how it looked in step 6?

10. Cover the bowl and let the dough rise for 2 hours.

11. Turn the dough out onto a lightly floured surface and divide into three equal pieces.  The dough will be sticky, but you should be able to work with it if you lightly flour the surface and your hands.

12.  Shape the pieces into loaves.  You'll want to roll the dough against the counter top and squeeze out the air so bubbles don't form during the second proof and baking. I rolled the piece into a log, folded in in half, and then rolled it against the counter top to squeeze out the air.

13. Place the loaves in a loaf pan, or on a parchment or silpat lined baking sheet.

14. Cover loosely with plastic wrap and let rise until noticeably puffy, about 3 hours.

15. With about 30 minutes left in the final proof, preheat your oven to 425 degrees.

16. Brush the loaves with an egg wash and toppings, if desired.

17. Arrange a water bath. See step 9 of "carbs, glorious carbs" for more on water baths.

18. Bake the loaves until golden brown, about 20 minutes.

Original recipe found here.

polenta bread

This delicious loose crumbed bread pairs well with just about anything.

Yield: 1 very large loaf
1,940 calories per loaf
Active time: 15 minutes
Total time: Overnight proof required, about 17 hours

ingredients
5/8 cup almond milk (this is equivalent to 1/4 cup + 2 tablespoons)
1 1/8 cup water
1 teaspoon yeast
2 teaspoons salt
3 cups high gluten flour
1 cup polenta

preparation
the day before:
1. In a 2 cup Pyrex measuring cup, combine the lukewarm water and milk. Heat, in the microwave, for about 1 minute. The mixture should feel warm, not scalding hot.

2. Add the yeast and a pinch of sugar to the milk mixture. Set aside for 10 minutes.  If your milk and water mixture was too hot, the yeast will die and you won't see any foam develop during the 10 minute fermentation. That said, given the small amount of yeast called for, you won't see a lot of foam.

3. In your stand mixer bowl, combine the flour, polenta, and salt. "Stir" to combine the ingredients.

4. Slowly add in the milk mixture and knead, on "stir" until a cohesive dough forms, about 5 minutes. If your stand mixer can knead the dough on '2' after the shaggy mass forms (the photo on the left), go for it. Mine sounded like it was going to burn out, so I opted not to push it.

5. Turn the dough out onto your counter top and knead by hand a few turns, forming a ball.

6. Place the dough in a lightly greased bowl, cover, and put in the fridge to proof overnight.

the day of:
7. Remove the dough from the fridge and punch it down. Cover with plastic wrap, and let rise until it has doubled in size, about 3 hours.

8. Turn the dough out onto your counter top and knead by hand for about 30 seconds.

9. Shape into into a loaf, place on a parchment or silpat lined baking sheet, cover with plastic wrap, and allow to rise until it has doubled in size, about 1 hour.

10. With about 30 minutes remaining in the final proof, preheat your oven to 450 degrees.

11. Arrange a water bath. See step 9 of "carbs, glorious carbs" for more on water baths.

12. Bake for 10 minutes at 450 degrees, decreasing the oven temperature to 400 and baking until the loaf is golden brown and sounds hollow when tapped, about 35 minutes. 

Other modifications:

• This was a mammoth sized loaf, even though I halved the original recipe. I recommend forming two loaves, in step 9, which will decrease the baking time and make this loaf more manageable. 
• Use an egg wash to give the loaf a shiny sheen. 

Original recipe found here.

spicy black bean bread

Did you know that Cinco de Mayo commemorates the victory of the Mexican people against the French in the Battle of Puebla? I didn't. I'd always thought Cinco de Mayo = Margaritas + Dos Equis + Tacos + festivals. For the carb obsessed, Cinco de Mayo means a unique bread with a very light crumb that's rich in flavor and leaves you with a hint of heat.

Yield: 4 large loaves or 32 small rolls (or a combination)
860 calories per loaf or 110 calories per roll
Active time: 15 minutes
Total time: 210 minutes

ingredients
2 cups sourdough starter (optional)
4 cups high gluten flour
1 can black beans, rinsed
1 teaspoon red caynenne pepper
1 teaspoon chili powder
1 teaspoon curry powder
2 teaspoons salt
1 teaspoon sriracha sauce (or cholula if you want to keep it as authentic as possible)
1 cup lukewarm water
2 teaspoons yeast

preparation
1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. Stir down your sourdough starter and feed it. Set aside for 10 minutes.

 

3. In your stand mixer bowl, combine the black beans and all five spices. Using the paddle attachment, "stir" to blend spices and mash the beans, about 2 minutes.

4. Attach the dough hook and add the sourdough starter and flour, continuing to "stir" until a shaggy dough forms.

5. Add the yeast mixture and "stir" to combine, increasing the mixer speed to 2 until a smooth and elastic dough forms, about 5 minutes.

6. Turn the dough out onto your counter top, knead by hand a few turns, and shape into a ball.

7. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until it has doubled in size, about 2 hours.

8. Turn the dough out onto your counter top and divide into four equal pieces, or a portion to your liking. I divided the dough into four to make two loaves and 16 rolls.

9. Shape the dough and place it on a parchment or silpat lined baking sheet to rise until doubled in size, about 1 hour.

10. With about 30 minutes remaining in the second proof, preheat the oven to 425 degrees.

11. Brush the loaves with an egg wash and score.

12. Arrange a water bath. See step 9 of "carbs, glorious carbs" for more on water baths.

13. Bake until the loaves are golden brown and sound hollow when tapped, about 40 minutes (20 minutes or so for the rolls).

Original recipe found here.