![]() I’ve got to say that it made a lovely boule, with a beautiful caramelized crackled crust in a very short period and went perfectly with my soup! Most fast rise breads are tasteless but not this one. of vital wheat gluten for a boost to my AP flour. ![]() I subbed a ½ cup of my sourdough starter for a portion of the water and flour as I’ve found that even a small portion can add that tang to my breads and pancakes, etc. I stumbled upon your video for your “Faster No Knead” bread which was a delight to watch, as your love for cooking shone through! Still wasn’t fast enough (and boy, was I asking for a lot, as know full well the importance of long rising times, but a girl can hope!) but then found this recipe of yours on your site! I went for it with a few tweaks, as I love to tinker with recipes. I regularly make homemade sourdough but of course that is an overnight task. Yesterday, I was looking for a bread recipe that would be quick enough to be served with my homemade beef and barley vegetable soup that I was cooking. I have made dozens and dozens of loaves of this type of bread and trust me when I say it ain’t brain surgery, it’s kinda hard to mess up and even if it isn’t perfect it is still good. I always add a dash of vinegar to my no knead recipe just to give it a tiny bit of tang. It turned out to be just the right size and shape for making muffaletta. ![]() I wasn’t sure how well a whole batch would bake in a toaster oven so I halved the recipe. It was the best loaf of no knead I have ever made. When that was done I slid the parchment with cornmeal off onto the hot sheet, sprinkled with some everything bagel seasoning, topped it off with the hot cake pan and baked as the recipe called for. I heated the tray and the cake pan in the oven while dough was resting. For the second rest, I placed the dough on a cornmeal covered piece of parchment and put a bowl over the top of it. I had to bake my bread in my (large) toaster oven using one of the trays from the oven and a metal square cake pan for the cover. I finally got to try out my Danish dough whisk, my ‘real oven’ quit about the time I got it. Let it cool at least 15 minutes before slicing. Return, uncovered, to oven and bake 10 - 15 more minutes. After 30 minutes, remove lid and parchment paper.(the dough sits inside a parchment "basket" inside the pot). After 15 minutes, carefully, using oven gloves, lift the parchment paper with the dough and transfer gently into the hot pot.Place in a parchment paper-lined bowl (not wax paper) and cover with a towel or another bowl.Using a scraper fold dough over 10-12 times & shape into a rough ball. After the dough has rested for the hour, place it on a well-floured surface and sprinkle with a little flour.After 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.Cover with plastic wrap and let stand at room temperature for 1 hour.Combine flour, 2 teaspoons yeast, and salt in a large bowl.(about 2 Tablespoons extra flour for shaping).2 TEASPOONS instant or RapidRise yeast (1 packet/7 g).3 cups (360-390g /12 3/4 ounces) bread flour or all purpose flour (AERATE FLOUR BEFORE MEASURING - See How).Store the bread, well wrapped, at room temperature for 4 to 5 days freeze for longer storage. ![]() Remove the loaf from the oven and turn it out of the pan onto a rack to cool completely before slicing. Its internal temperature will read about 204☏ when measured with a digital thermometer. Bake the bread for 45 to 55 minutes it should have a pale brown, crisp top, and should pull away from the edges of the pan when done. Uncover the risen loaf and place the pan in the oven. This will take about 3 to 5 hours, depending on your room temperature.Ībout a half hour before the dough is ready to bake, preheat the oven to 425☏ with a rack in the center. Tent the pan with your favorite reusable cover and let the loaf rise until it’s within about 1" of the rim of the pan. Scrape the sticky dough into the prepared pan and smooth the top with wet fingers. Continue to scrape the dough into the center of the bowl for an additional 20 seconds or so, until it comes together in a jiggly, semi-elastic mass, something you can easily scrape over the edge of the bowl into the prepared pan. Using a bowl scraper, move the dough to the center of the bowl, gently deflating it in the process. If desired, coat the inside with sesame seeds for extra flavor and crunch. If you want to use a stand mixer, mix with the flat beater on medium-low speed for 45 to 60 seconds.Ĭover the bowl and let the dough rest until it puffs noticeably and nearly doubles in size overnight is your best bet. Once the sticky dough comes together and no floury spots remain, switch to a bowl scraper and give the dough a few more brisk turns, mixing until everything is totally combined. ![]()
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