There are many good bread Instructables already, but when making bread, you can never have too many fail-safe techniques, and this recipe works almost every time.
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This is a four-hour process; you need that much time to let the dough rise. I like to throw it together while snacking on lunch, and then when I get home after school it is ready to throw in the oven.
My recipe differs from most no-knead recipes in that you do not drop it it into a heated pan. I changed the recipe because I had too many burns from handling a bread pan at 400+ degrees, and one of my Pyrex dishes shattered on me when I accidentally set the edge of it on a wet washcloth.
I hope you enjoy this tutorial and the resulting mouthwatering delicious bread.
DOWNLOAD A FREE PDF OF THIS ARTICLE.
This is a four-hour process; you need that much time to let the dough rise. I like to throw it together while snacking on lunch, and then when I get home after school it is ready to throw in the oven.
My recipe differs from most no-knead recipes in that you do not drop it it into a heated pan. I changed the recipe because I had too many burns from handling a bread pan at 400+ degrees, and one of my Pyrex dishes shattered on me when I accidentally set the edge of it on a wet washcloth.
I hope you enjoy this tutorial and the resulting mouthwatering delicious bread.
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Signing UpStep 1: Materials.
Flour:
To make good bread, you need good flour. Flour which is marked "bread flour" typically has 11-12% protein (gluten) which is higher than normal flour. This allows the loaf to have good structure and texture. You can cut cheaper white flour with bread flour if you don't have enough of either.
If you are in Germany, type 550 flour works well. Thanks t.rohner and stryke!
Yeast:
I use yeast from a Polish market. While you can buy Fleischmann's yeast from the supermarket, it is really expensive, especially in packets. If you have access to an Eastern European or Balkan market, often they sell 1lb bags of yeast for just a few dollars, a huge savings over the grocery store stuff. You need a small spoonful, the amount is not critical.
Salt:
I use sea salt, but you can use any kind of salt. Salt adds flavor and slows the growth of yeast slightly. I like to put about half a spoonful in.
Container:
You need a bake-proof container with a lid (the lid saves you from having to use foil every time and results in a more consistent crust). I got my Pyrex baking dish (visible in Step 7) at a local thrift store for just a few dollars. It is really the perfect dish for this kind of thing
Ingredients:
3 cups flour.
Some salt. (see picture 2)
Some yeast. (see picture 2)
To make good bread, you need good flour. Flour which is marked "bread flour" typically has 11-12% protein (gluten) which is higher than normal flour. This allows the loaf to have good structure and texture. You can cut cheaper white flour with bread flour if you don't have enough of either.
If you are in Germany, type 550 flour works well. Thanks t.rohner and stryke!
Yeast:
I use yeast from a Polish market. While you can buy Fleischmann's yeast from the supermarket, it is really expensive, especially in packets. If you have access to an Eastern European or Balkan market, often they sell 1lb bags of yeast for just a few dollars, a huge savings over the grocery store stuff. You need a small spoonful, the amount is not critical.
Salt:
I use sea salt, but you can use any kind of salt. Salt adds flavor and slows the growth of yeast slightly. I like to put about half a spoonful in.
Container:
You need a bake-proof container with a lid (the lid saves you from having to use foil every time and results in a more consistent crust). I got my Pyrex baking dish (visible in Step 7) at a local thrift store for just a few dollars. It is really the perfect dish for this kind of thing
Ingredients:
3 cups flour.
Some salt. (see picture 2)
Some yeast. (see picture 2)
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Wow, It's been awhile for this post, but I just found it. I'm waiting to put the dough in the oven. My dough doesn't look as firm as yours but we'll see what comes out.
Also, clean browned pyrex with a baking soda paste. I like to buy vintage pyrex at flea markets and antique stores. Does the trick. Thanks for the recipe.
I'll def. try again. Thank you for posting.
I forgot to take a picture of the first loaf, but I mixed up another batch of dough and threw it in the fridge for tomorrow. I made sure to leave it a little drier for the second go. I also added more salt. I'll post back when the second loaf comes out of the oven. Hopefully I can get a picture before my housemates polish it off. Thanks for the recipe!
Just a note for anyone on a time crunch: preheat your oven to 200 degrees F and boil a couple quarts of water. Put the water in an oven safe pan and put it in the oven. Turn off the oven and put in your dough to rise. It should rise in about an hour to an hour and a half.
You can--and in the Bittman recipe he claims you must---pre-heat the pot to a staggering surface of the sun temp--BE CAREFUL.
This "solves" some of the outer crust soggy factor that some of us in humid areas find to be off-putting.
Another solution to the too-soggy flour--from local humidity--is to very gently DRY out the flour in advance. Now you will need some extra time -- a few minutes---unless you have a pilot light but it should only take a few minutes. Pour your flour into a pan with sides---a metal rectangular pan with 1 1/2" to 2" sides will work--and place in the lowest oven temp you have. Stir around a few times and after a few mins this should remove most of the moisture that got in there thru shipping and storage. If the flour starts to brown that is OK you will get a nice toasted flavor!
There are old fashioned flour bins out there that have a small "knob" looking dealie that has some sort of crystals in it. This is a device to ABSORB extra humidity and then you bake the knob for a few minutes to dry THAT out! I had one of these built into a very old (1940's) gas stove and used it for flour, cereal, chips etc. Worked wonders. I MISS that stove.
The best way to ensure that your flour stays dry is to transfer it---either in the bag or out---to an air tight container ASAP. And use it fast! Don't buy too much more than you are going to use in a fairly rapid time period. And freeze it if you are really in the tropics. Just taste it before you use it to make sure it did not pick up any freezer taste. Mason jars are great for this.
For covering over a proofing loaf if you don't use plastic---you can use a variation of the banneton fabric covering. Use a linen or cotton fabric (tea towels work well) and put some flour in a bowl. Work the flour INTO the fabric of the towel and then get as much as you can to stick to the cloth as you place it over the dough. You can also use a plate that can span the bowl you are proofing in---if you use a glass plate you can watch!
The VERMONT COUNTRY STORE sells several versions of an old fashioned BOWL COVER that is re-useable and has elastic edges. Great for leftovers and proofing--I think they have it in clear and decorative designs. Will be a bit more pouffy on top if your bowl is smaller than the full size cover but that should be OK. You will find lots of uses for these! They cover most sizes of bowls and plates and pans you probably have in your kitchen and eliminate the need for most cling wrap. Come to think of it you could prob use a piece cut off of an old "oil cloth" type table cloth or placemat--if the dough sticks just scrape it off and plop it back into the bowl!
DO NOT use re-cycled plastic wrappers for this type of use! The ink etc can come off due to moisture and get in your food!
I wanted to rise it for 20 hours but i'm thinking the yeast might be too reactive so i added the salt before adding water and placed the dough in the fridge
That was 18 hours ago. Now i poked it but it just dug in. Do you think it'll still come out nice?
Is that one of those cornflower baking dishes? With the blue graphic on the side? I've been considering getting one as my new baking dish.
the first time made this i had with fish and chips
ill have to make second one post back in a day
(I'd like some bread for tomorrow's dinner, but it's way too late to do the entire process tonight!)
Also, great shot, acrollet.
You can actually go quite a while and it still tastes great. Here's pretty much the same recipe, with it rising for14-20 hours!
http://www.nytimes.com/2006/11/08/dining/081mrex.html