Friday, September 16, 2011
Foodie Friday - No Knead, Dutch Oven Bread
NO KNEAD, DUTCH OVEN BREAD
1/4 t. yeast
1 1/2 c. warm water
3 c. all purpose flour, wheat flour or a combination of. I used 2 cups white to one whole wheat
1 1/2 t. salt
In a large bowl dissolve yeast in the warm water. Add the salt and flour and blend well. The dough will be shaggy and sticky. Cover the bowl with a towel or plastic wrap if you have it and let the dough rest in a warm place for at least 8 but up to 12 to 18 hours. I started mine in the evening so I could finish it up the next day.
The dough is ready when the surface is dotted with bubbles. Lightly flour a work surface and place the dough on it. Sprinkle it with a little flour and fold the dough over on itself once or twice. Cover loosely with plastic wrap or towel and let it rest for about 15 minutes.
Using just enough flour to keep the dough from sticking to your work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. I used both flour and cornmeal. Put the seam side of the dough down on the towel and dust with more flour. Cover with another towel and let rise for about 1 to 2 hours. When it's ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
At least 20 minutes before the dough is ready, heat you oven to 475 degrees. Put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the over as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your had under the towle and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that's okay. Give the pan a firm shake or two to help distribute the dough evenly, but don't worry if it's not perfect; it will straighten out as it bakes. Cover ena bake for 30 minutes, then remove the lid and bake another 15 to 20 minutes until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing. Enjoy!