ARTISAN SOURDOUGH NO-KNEAD BREAD
Our original contribution to the no-knead bread revolution: substitute live sourdough starter for instant yeast to create the ultimate no knead artisan bread loaf.
Provided by Eric Rusch
Categories Recipes
Time 49m
Yield 1 Loaf
Number Of Ingredients 5
Steps:
- In a large mixing bowl, stir 1/4 cup starter into purified water.
- Add combined dry ingredients and stir until well incorporated.
- 2 stretch and folds at 15 minute intervals.
- Cover bowl and let sit roughly 10-12 hours at room temperature.
- Follow video instruction for coil folding and placing dough in well floured proofing basket.
- Cover proofing basket and let rise about 1 to 1 1/2 hours. Proofing times can vary quite a bit based mostly on your ambient room temperature. Experience will be your best teacher when it comes to judging when your dough is ready to bake.
- Preheat your baking vessel to 500ºF for 30 minutes.
- Bake your dough with the cover on for approximately 17 minutes.
- Remove baker cover and continue baking an additional 17 minutes.
- When internal dough temperature reaches 200-210ºF, remove from oven and let cool completely.
- Consume bread, be happy.
BETTER-THAN-BAKERY NO-KNEAD SOURDOUGH
This crusty, chewy, tangy bread can't be beat. You'll be shocked at how simple it is to create such a professional loaf at home. Glossy, crunchy crust. Resilient, airy crumb. Baking inside a Dutch oven (set in your kitchen oven) does an excellent job simulating the effects of a professional bread oven.
Provided by hrabbot
Categories Bread Yeast Bread Recipes
Time 15h25m
Yield 12
Number Of Ingredients 5
Steps:
- Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.
- Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.
- Turn dough on to a well floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.
- Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.
- Carefully remove Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.
- Gently roll dough out of oiled bowl and into the Dutch oven; replace lid.
- Bake in the oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooking rack to cool completely.
Nutrition Facts : Calories 32.6 calories, Carbohydrate 6.4 g, Cholesterol 0.1 mg, Fat 0.1 g, Fiber 0.5 g, Protein 1.4 g, Sodium 491.1 mg, Sugar 0.5 g
SOURDOUGH NO-KNEAD BREAD
So you've brought a sourdough starter to life, or received one as a gift, or purchased one somewhere. You've fed it and watched it become bubbly and fragrant, with a light yeasty-boozy scent. Now it's time to bake bread. An easy way to start is with this adaptation of the baker Jim Lahey's storied recipe for no-knead bread, replacing commercial yeast with a little less than three-quarters of a cup of healthy, well-fed sourdough starter. Give the resulting dough a long, long rise and then plop it into a hot, enameled cast-iron pot with a lid. You'll have an incredible loaf within the hour, and may well find yourself addicted to the smell, the taste and the process alike.
Provided by Sam Sifton
Categories breads, side dish
Time P1D
Yield 1 loaf
Number Of Ingredients 4
Steps:
- In a large mixing bowl, combine the flour and salt.
- In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture. Mix until just combined. Cover the bowl with plastic wrap and a tea towel and leave it to rise overnight, about 10 to 24 hours.
- The next day, generously dust a clean kitchen surface with flour. The dough should have risen considerably and you should see visible bubbling along the sides. The dough will be spongy and wet. Scoop the dough directly onto the surface, then dust with more flour. With lightly floured hands, gently fold the edges of the dough from the outside in, to form a round loaf. Dust a clean towel with yet more flour, sprinkle sesame seeds in a small area about the size of your loaf and place the dough on top of the seeds, seam side down. Lightly dust with additional flour, cover and allow to double in size, about 2 hours.
- Meanwhile, heat oven to 450. Place a covered enamel Dutch oven or heavy pot with a lid into the oven and allow it to heat for 30 minutes or so. Remove the pot from the oven, take off its top, and carefully invert the risen dough into it, so that the seam side is now facing up. (Alternately you can invert the risen dough onto a flour-dusted sheet of parchment paper and lower your loaf into your pot that way.). Put the top back on the pot and return it to the oven.
- Bake for about 25 to 30 minutes, then take the top off the pot and allow it to continue to cook until it is brown and crusty all over, an additional 20 minutes or so. Put the loaf on a rack to cool for at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 2 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 178 milligrams, Sugar 1 gram, TransFat 0 grams
NO KNEAD BEER BREAD
This really is an easy, fun, and fast recipe, and you'll be amazed at how great the results are, even for the most inexperienced bread maker.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h55m
Yield 15
Number Of Ingredients 7
Steps:
- Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes.
- Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size.
- Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.
- Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Place a small loaf pan of warm water on a lower rack to humidify the oven.
- Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.
- Transfer to a cooling rack. Let cool completely before slicing and serving.
Nutrition Facts : Calories 153.8 calories, Carbohydrate 30.9 g, Fat 0.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 234.7 mg, Sugar 0.1 g
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