Daily No Knead Bread
So, I’ve mentioned in a few posts that I’ve been making the No-Knead bread thats been making the rounds over the internets for the last year or two. Yes, I know, I’m a little late to the game. But I’ve really gotten in to it lately, and I’ve really been enjoying it. I first read about it on the Kitchn, although I don’t remember which post it was. But not long after I made my first couple of loafs, I heard about the Artisan Bread in five minutes a day, and I really became hooked.
I haven’t actually picked up a copy of their book yet, although it’s on my list (unfortunately, it’s a long list…) but the concept of saving a portion of the previous dough and using it to make a new batch kind of got me interested. I know it’s not a new concept – not even to me, as I’ve seen it other places – but it’s one of those times of hitting the right idea at the right time. I had already started making the No-Knead bread, this was really just an extention of it.
So one day, I made a double batch of No-Knead bread and stuck it in the fridge. A day or so later, I pulled it out, took about 1/3 to 1/2 of it, and made a loaf. When I went to make a second loaf, I reserved a small portion of the old dough, and mixed it with the same proportions of water and flour as originally in the recipe.
The results, truly surprised me. I mean, I thought it would work, in theory but it was really kind of awesome to put it in to practice. I’m still working on perfecting my technique with it, sometimes my dough ends up too slack and sometimes too dry, but I’ve yet to have anything come out that wasn’t just 20x better than any other breads I’ve made.
I’ve been using the same ‘starter’ dough for a couple of weeks now, and the flavor just keeps getting better, developing more flavor with each batch. I”m also starting to experiment with it, for instance with an pizza that I made the other night. It’s become easy enough to make bread that we’ve been having it with meals atleast three times or more a week now, which Mr. Man and Miss Thing are both loving to pieces. What really elevated it to new heights though, was when I started using a piece of pampered chef stoneware to bake it in. The crust was good in the le crueset I was using, but it’s a-freaking-mazing in stoneware.
- 6 cups Unbleached Flour
- 3 cups water
- 2 tbs Rye Flour (optional)
- 1/2 tsp Yeast
- 4 tsp Kosher Salt
- Extra Flour for dusting and shaping
- The day(s) before you want bread, mix together the flour, water, yeast and kosher salt to form a fairly wet and sticky dough
- Pour the dough in to a large glass container and cover with a towel
- Place dough in the fridge and allow to rest atleast 24 hours
- The day you want to make bread, flour a working surface
- Pour a little less than half of the refrigerated dough on to the floured work surface
- Fold the dough over on itself a few times ( or until it becomes a little less sticky – depending on weather, climate and flour your dough may be stickier)
- Dust the top of the dough with a little more flour
- Rest dough for a few minutes, and then transfer to a lightly floured towel.
- Allow to rise for about 2 hours, or until doubled in size
- Place your baking vessel (any heavy, covered pot will do, but I recommend either stoneware or cast iron) in to the cold oven
- Preheat the oven to 450° for atleast 30 minutes to allow the baking vessel to become thoroughly preheated
- Gently transfer your dough to the hot baking vessel, cover and bake for 30 minutes
- Remove lid and Reduce Heat to 350° and bake until bread is golden brown
- Cool on a rack
- To make more bread, simply save 1/4 (or so) of the original dough, and remix it with the same ingredients listed above, except for the yeast since you you will already have the yeast in your starter dough.
- Refrigerate for atleast 24 hours, and repeat.