No-Knead Bread

Is there anything better than freshly homemade bread?

The scent wafting through the air, the sound of cutting through the crust crackling and popping, the taste of real bread, still warm out of the oven…

It really doesn’t get any better.

Unfortunately, in Austin it’s very hard to find really good bread, that’s why it’s nice to be able to make it on your own. Not to mention, it’s cheaper and it’s super easy! Not even kidding, this bread you just mix up, chill, and bake. Still talking about the bread here…

Anyway, be sure to try this out and tell me what you think! Serve it with some good vegan butter and you’re good to go.

No-Knead Bread

(Recipe adapted from Sullivan Street Bakery)

Ingredients

3 cups (430g) flour
1½ cups (345g or 12oz) water
¼ teaspoon (1g) yeast
1¼ teaspoon (8g) salt
olive oil (for coating)
extra flour, wheat bran, or cornmeal (for dusting)(I used flour)

Directions

Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).

Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.

Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.

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