When it comes to bread, there's something magical about the combo of a crunchy, crusty exterior and soft-as-a-pillow interior. Eating that kind of a freshly baked country-style loaf is an "experience." Brush a slice with good homemade butter, pour yourself a cup of coffee, and you've just made one of the most delicious meals imaginable. That's to say nothing of the way that good kind of bread makes everything from healthy soup recipes to summer sandwich recipes taste that much better.
But you can't get bread like that from the supermarket. You have to find a bakery or a farmers' market, or you have to learn to make it yourself. While that third option could normally be a complicated affair (what with the hours of kneading and proofing), here's a method originally invented by Jim Lahey, founder of Sullivan Street Bakery in New York, that makes it a breeze.
The trick? You let time do all the work for you. Spend a few minutes mixing up the dough in a big bowl, and then let it sit covered for 18 to 24 hours. When it's ready, you take the dough out, put it into an oven-safe pot (a Dutch oven works great as long as the lid knob isn't plastic), and then bake it at 450°F for an hour. When you're done, presto! You've got an incredibly delicious loaf.
A Step-by-Step Guide to Baking No-Knead Bread
Step 1: Assemble your ingredients: flour, water, kosher salt, and active dry yeast. You want the water to be around 70°F.
Step 2: Combine everything. When it's all together, the dough should form a shaggy ball that looks roughly like this. If the dough is too wet and sticky, try adding a little flour, no more than a tablespoon at a time. If the dough is too dry (if some flour isn't sticking to it) try adding a little more water, just a teaspoon at a time.
Once it's ready, you can simply cover the bowl with a lid or some plastic wrap, and leave it on your counter for 18-24 hours.
Step 3: The next day the dough should look something like this. Tip it onto a floured surface...
... and then begin to gather up the edges ...
... forming it into a ball.
Step 4: Flip the ball over, and place it into the bottom of a Dutch oven or an oven-proof pot that has been dusted with cornmeal. Preheat an oven to 450°F. When the oven is hot, brush the top of the dough with oil, score it with a sharp knife or razor, and sprinkle it with a large-grain salt, either sea salt or kosher salt. Place the lid on the pot and put it into the oven.
Step 5: Bake for 35 minutes with the lid on, and then for another 25 minutes with the lid off. Once it's baked, carefully remove the loaf from the pot, and set it on a rack to cool for at least 1/2 hour. Then go ahead and slice into it and enjoy!
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April 08, 2020 at 04:52AM
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How to Make No-Knead Bread - Easy Homemade Bread - countryliving.com
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