Almost No-knead Bread - Generic By Bill |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 24 |
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This bread can be made from plain flour or a mix of flours and other ingredients like Ezekiel flour. I tried a whole 12 oz bottle of Goya Malta with this recipe - what a wonderful result. But I suspect you could use half that amount and it would be just as good. Read more . Most Latin markets carry Goya Malta, a very sweet drink containing malt and other sweeting ingedients. I kneaded the bread a bit longer than the 10 - 15 times... more like 50 times and worked in a more flour as it was too sloppy to deal with. Ingredients:
9 cups unbleached all-purpose flour or ww; about 2 lbs |
4 cups other flour or ingredients; eg about 1 lb ezekiel flour |
1/2 teaspoon instant or rapid-rise yeast; or more |
4 teaspoons table salt |
1 tbsp sugar |
4 cups water; at room temperature |
1 bottle (12 oz) mild-flavored lager; or less goya malta |
3 tablespoon white vinegar |
Directions:
1. WARNING: This recipe involves the use of extremely hot pots or bowls in which dough is placed to get it to rise quickly. Be careful and have your pot holders ready.
2. Note: this bread can be made from plain flour or a mix of flours and other
3. ingredients like Ezekiel flour. I tried a whole 12 oz bottle of Goya Malta
4. with this recipe and wow what a wonderful result. But I suspect you could
5. use half that amount and it would be just as good. Most Latin markets carry
6. Goya Malta, a very sweet drink containing malt and other sweetingul
7. ingedients. I kneaded the bread a bit longer than the 10 - 15 times... more
8. like 50 times and worked in a more flour as it was too sloppy to deal
9. with.
10. Whisk flour, yeast, sugar and salt in very large bowl. Add water, beer
11. or Goya Malta and vinegar. Using rubber spatula, fold mixture, scraping up
12. dry flour from bottom of bowl until a very sloppy mess forms. Add more
13. water if you need to. Cover bowl with plastic wrap and let sit at room
14. temperature for 8 to 18 hours.
15. Lay 12- by 18-inch sheet of parchment or wax paper inside 10-inch
16. skillet and spray with nonstick cooking spray. Transfer dough to floured
17. work surface and knead 10 to 15 times or more. Shape dough into a flat ball
18. by pulling edges into middle. Separate into 3 parts. Transfer each dough,
19. part seam-side down, to a parchment-lined skillet or bowl and spray surface
20. of dough with nonstick cooking spray. Cover loosely with plastic wrap and
21. let rise at room temperature until dough has doubled in size and does not
22. readily spring back when poked with finger, about 2 hours.
23. About 30 minutes before baking, adjust oven rack to lowest position,
24. place 6- to 8-quart heavy-bottomed Dutch ovens - 3 (with lids) on rack, and
25. heat oven to 500 degrees. Note: bowls and other heavy open containers can
26. be used in a steam oven. Lightly flour top of dough and, using razor blade
27. or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of
28. dough. Carefully remove pots from oven and remove lids. Pick up dough by
29. lifting parchment overhang and lower into pot (let any excess parchment
30. hang over pot edge). Cover pot and place in oven. Reduce oven temperature
31. to 425 degrees and bake covered for 30 minutes. Remove lid and continue to
32. bake until loaf is deep brown and instant-read thermometer inserted into
33. center registers 210 degrees, 20 to 30 minutes longer. Carefully remove
34. bread from pot; transfer to wire rack and cool to room temperature, about 2
35. hours.
36. NOTE: If baking in a steam oven, just remove bread from bowls or
37. containers after 30 minutes and turn over to brown on bottom and sides. It
38. can take up to another 30 minutes to brown completely. I used a steam oven and the results were great.
39. Another Note: this recipe can be challenging as you need to have a feel of how dough should look and feel and be able to adjust the amount of liquids and flour accordingly. But in this case, wetter is better than a stiff dough.
40. Adapted from: /recipes/login.asp?docid=11829
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