Post your best recipes here forum: No knead master loaf.

Views: 29, Replies: 3 » Jump to the end
ImageHenryr10
Apr 8, 2010 8:28 PM CST
Name: Ric
Cincinnati, Oh
Here's a relatively no fuss almost instant prep recipe from Mother Earth News.

It's a Master Knead Free Dough that you refrigerate and can use for a fresh loaf in about an hour and a half.
But 90% of that time is rise, bake and cool.
Baking Prep time is maybe 3 minutes.
------------------------------------------------------------------------------------

The Master Recipe: Boule (Round)
(Artisan Free-Form Loaf)

Makes 4 1-pound loaves

3 cups lukewarm water
1 1/2 tbsp granulated yeast (1 1/2 packets)
1 1/2 tbsp coarse kosher or sea salt
6 1/2 cups unsifted, unbleached, all-purpose white flour
Cornmeal for pizza peel

Bake time:
450° 30 minutes

-------------------------------------------------------------------------------------

The steps are simple.

Heat water to about 100°.
Add water, salt and yeast in a container of at least 5 quarts... preferably resealable.
I use my stand mixer initially and transfer later.
Add flour a cup at a time while mixing... not kneading so slow hook speed.
When it's uniformly moist stop.
You are NOT kneading just incorporating.

Cover loosely and let rest 2-4 HOURS.
Then loosely covered refrigerate.

It's done at this point and can be used.
But better if refrigerated at least overnight.
Plus the dough works better if cold.
It will be a very wet dough.

------------------------------------------------------------------------------
Baking Prep:
Cut off a 1 pound piece of the dough.
(Return the rest to the fridge.)
It will be about Grapefruit size or in the initial loaf about 1/4 of the dough.
Flour your hands and breadboard.

Place the dough on the board.... sprinkle dough w/ flour.
Thumbs together place you hands on the bread and gently stretch.
Stretch the dough across and under, rotate 1/4 repeat, until it's been stretched 4 times.
Don't worry about incorporating the dusting flour.
You're just using it to keep the dough from sticking to your hands and the board.
Don't worry about 'sealing' the bottom of the loaf. Gravity will do that.

Place it on a peel or cookie sheet liberally covered w/ corn meal.
Let rise for 40 minutes.

Preheat your stone/oven to 450° have an ovenproof bowl in there for steaming.
Steaming is a MUST for this bread.

Baking:
Lightly flour the top of the loaf and slash 1/4" deep several times.
I use a tic, tack, toe pattern.
Slide bread in.... add 1 cup water to the steam vessel.
Close oven ASAP.

Bake about 30 minutes until brown and firm to the touch, not golden.
Cool on a wire rake until room temp if possible.

After you pull it out it will sing.... crackle and pop.
Crust will soften, then firm bake up as it cools.
This is all the water in the loaf redistributing.
Do not cut until the loaf firms back up.

-------------------------------------------------------------------------

Remaining dough can be used for up to two weeks.
The older the dough the more flavor it has.
Or freeze in 1 pound packs.
Let thaw overnight.

Ric
“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis
[Last edited Apr 8, 2010 8:31 PM CST]
Quote | Post #169395 (1)
Imagenanniepb
Apr 10, 2010 1:00 PM CST
Name: Phyl
Mtns of East TN (Zone 6b)
thanks, Ric. looks easy enough for me Thumbs up
My next house will have no kitchen - just vending machines and a large trash can.

Bread Basket
Gardening in Tennessee
ImageHenryr10
Apr 10, 2010 7:48 PM CST
Name: Ric
Cincinnati, Oh
Takes longer to read the recipe or preheat the oven....lol!
“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis
Imagenanniepb
Apr 11, 2010 10:41 PM CST
Name: Phyl
Mtns of East TN (Zone 6b)
yeah.. i thought that too when i first read it, but when i printed it, it wasnt too bad.
My next house will have no kitchen - just vending machines and a large trash can.

Bread Basket
Gardening in Tennessee

« Back to the top
« Cubits.org homepage
« Bread Basket cubit homepage
« Post your best recipes here forum

You must first create a username and login before you can reply to this thread.

Bread Basket

Fresh bread baked here. Can you smell the aroma? Here I hope experienced bakers will share their talents and new bakers will feel comfortable asking the questions. Grab a cup and join us, k?

» Home
» Forums

Cubit owner: nanniepb

Admin team: