This bread is considered by many to taste just
like artisan bread made by renowned bakers, and
has even achieved its own "cult status" .[1] It
doesn't need much kneading; just a little will
suffice and the rest of the work is done by the
dough itself and the cooking method. Just be
aware that the dough needs time to rise, either
during the entire day or better still, overnight
– and that you need a Dutch oven or heavy
cast-iron pot. The bread is delicious, so be sure
to have plenty of people to enjoy it on the day
it's baked.
!! Ingredients !!
* 3 cups unbleached all-purpose flour (15 ounces / 425g)
* 1/4 tsp instant or rapid-rise yeast
* 1 1/2 tsp table salt
* 3/4 cup plus 2 tbsp water (7 ounces / 198g ), at room temperature
* 1/4 cup plus 2 tbsp mild-flavored lager (3 ounces / 85g)
* 1 tbsp white vinegar
!! Steps !!
Mix the ingredients to make the dough. Whisk the
flour, yeast, and salt in a large bowl. Add the
water, beer, and vinegar.
* Fold the mixture with a rubber spatula. Use the spatula to scrape
off the dry flour from the bottom of the bowl until a raggedy ball
forms.
* Mix and cover doughCover the bowl with plastic wrap. Allow the
dough to sit at room temperature for 8 to 18 hours. If leaving it
overnight, take care not to leave near an open window if there is
a cold breeze.
* Prepare the skillet before proceeding. Place the sheet of
parchment paper inside the skillet, and spray the top of the paper
with non-stick cooking spray.
* Remove the dough from the bowl and place on a
lightly floured work surface. Knead lightly 10 to 15 times. There
is no need to knead it beyond this amount.
Shape the dough into a ball. Do this by pulling
the edges into the middle and creating a seam
where the edges meet. Gently push the ball
together.
* Remove the dough ball from the work surface and place it onto the
parchment-lined skillet. Place it seam-side down. Spray the
surface of the dough with non-stick cooking spray.
* Cover the dough ball loosely with plastic food wrap.
* Leave the dough to rise for about 2 hours, until it doubles in
size, and doesn't spring back when poked with your finger.
* Prepare the Dutch oven by warming in the ovenPrepare the oven.
About 30 minutes before baking, put the oven rack in the lowest
position. Place the Dutch oven (with lid) on the rack. Preheat the
oven to 500ºF (260ºC).
Lightly flour the top of the dough. Make a slit in the dough; take a
razor blade and make a 6 inches (15.2cm) long and 1/2 inch (1.27cm)
wide slit along the top of the dough.
* Another variation is to make a cross when
slitting, as seen in this image.
Move the dough into the Dutch oven. Lift out the pot from the oven
with care (wear oven mitts), and remove the lid (keep your mitts
on).
* Pick up the dough by lifting the parchment paper from its opposite
edges. Lower the dough into the pot gently and fold down any
overlapping pieces of parchment paper over the pot's edge. Replace
the lid and put the bread dough into the oven.
Switch down the heat to 425ºF (218ºC). Bake the bread for 30
minutes with the lid sitting in place on the Dutch oven.
* After 30 minutes, remove the lid. This will
allow the top of the bread to brown. Continue baking until you can
see a deep-brown color. You can also test the center of the dough
with a cooking thermometer – the bread is ready at 210ºF
(99ºC) in the center. This will take another 15 to 30 minutes.
Take the bread out of the oven. Remove the
bread from the pot and allow to cool on a wire
cooling rack.
* Leave it to cool completely on the rack. It
will reach room temperature in about 2 hours.
* Marmalade makes a delicious choiceServe with butter or other
spread as wished.
!! Video !!
!! Tips !!
* This bread is best consumed the day of baking.
* If you need to keep this bed longer than the day of baking, wrap
in aluminum foil and store in a cool, dry place. Consume within 3
days.
!! Warnings !!
* Be careful if you have a drafty kitchen; cold breezes will prevent
the bread from rising properly.
!! Things You\'ll Need !!
* Large bowl
* Mixing implement
* Rubber spatula
* 12" x 18"(30.48cm x 45.7cm) sheet of parchment paper (baking
paper)
* Oven mitts
* 10" (25.4cm) skillet
* Non-stick cooking spray
* Plastic food wrap
* 6 to 8 quart (5.6 litres to 7.57 litres) heavy-bottomed Dutch oven
with lid (enameled cast-iron is best) or a heavy stockpot with lid
* Wire cooling rack
!! Related WikiHows !!
* How to Bake No Knead Bread
* How to Make Bread
* How to Make Bread from Scratch
* How to Make Flat Bread
* How to Make Sugar Bread
!! Sources And Citations !!
* This recipe is adapted from a NY Times article that was passed
around the web for a couple years, and was eventually modified
with great success by America's Test Kitchen.
!! Article Tools !!
* Read on wikiHow
*
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