No-Knead Bread

Chef Anne Burrell, any chef really, always goes on and on about how important it is to make sure you have your "mise en place" in place. I always knew she was right but I never paid that close attention to mine... until today. Today I was going to bring you Maple Glazed Pumpkin donuts but nope! Silly me decided to get halfway through making them before realizing I had no eggs. None! Zip. Zilch. Zero! That never happens. Figures it would happen on a day that I truly needed them. 

So instead I bring you some fabulous no-knead bread. About a year ago I started using Laura Calder's Miracle Boule recipe and it was delicious. BUT it takes forever!! I don't always plan that far ahead so I was super pleased when my clever sister came upon a much faster version of the same thing.

The recipes are essentially the same however Jenny, from Jenny Can Cook discovered that using warm enough water (but not so hot that it kills the yeast) can actually speed up the process. Yes, I know, allowing the dough to do a slow overnight rise probably does yield a slightly different (some may say better) flavour but frankly this bread is SOOO good as is that I don't even care! I have changed her recipe ever so slightly, I only use bread flour and I use a bit more yeast than she does. Feel free to play around with the ratios to suite your environment.

Perfect No-Knead Bread

3 C bread flour
1/2 tsp instant yeast
1 tsp kosher salt
1 1/2 C hot water (125-130F)

Combine flour, and yeast. Add in the salt (don't just dump onto yeast or you risk killing it). Mix in the hot water until combined into a shaggy mess.

Cover with plastic wrap and allow to rest in a warm spot until it has doubled in size (up to 3hrs). Transfer to a well-floured surface, dust the dough with flour and use a scraper to fold over itself (top down, bottom up, turn, repeat) until it roughly forms a ball.

Place it seam down in a bowl lined with parchment paper. Cover with a towel and allow to rest in a warm spot for 30-45mins. During this time place a Dutch oven in a cold oven and set to 450F. Once oven and the pot are ready to go carefully lift the dough (parchment and all) and place into the Dutch oven. Cover and bake for 30mins. Remove the lid and continue to cook an additional 15-30mins (you want the bread to be good and crusty). When it's done it should sound hollow when you tap on the bottom. 

Remove and allow to cool completely on a rack. Resist the temptation to cut into it early! Resist!!

Once it has cooled slice and enjoy!

Check back soon for the donuts - I owe you!

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