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squeeeb · 07-09-2009, 01:22 PM

i found the recipe i have for almost no knead bread. like i said, when i made it, it had a PERFECT crust, but the crumb came out just ok, not that great. i think i had bad yeast, or the altitude got me. but it was worth it.

you need:

3 cups (15 ounces) unbleached all purpose flour
1/4 tsp instant yeast
1 1/2 tsp salt
3/4 cup plus 2 tbs water (7 ounces) at room temp
1/4 cup plus 2 tbs (3 ounces) mild flavored lager ( i think i used coors or some other watery american crap beer)
1 tbs white vinegar

1) whisk flour, yeast salt in large bowl. add water, beer, and vinegar. fold mixture, scraping dry flour from bottom of bowl, until shaggy ball forms. cover bowl with plastic wrap and let it sit at room temp for 8 - 18 hours. (i did this at night before bed, went to sleep, and made it the next day.

2) line a 10 inch skillet with parchemnt paper, spray with nonstick cooking spray, transfer dough to lightly floured surface and knead 10-15 times. shape doough into huge ball, put dough seam side down in parchment lined skillet. rub a dab of oil on dough. cover loosley with plastic wrap and let rise at room temp until doubled in size, about 2 hours.

3) about 30 minutes before baking, put oven rack on lowest rung, place a 6 - 8 quart dutch oven with lid on rack and heat oven to 500 degrees F. lightly flour top of dough and make a 6 inch long, 1/2 inch deep slit along top. remove the super hot dutch oven, take off the super hot lid, pick up dough using the sides of the parchment and lower into pot, letting any extra parchment hang over pot edge. cover pot and place in oven, reduce oven temp to 425 and bake covered for 30 minutes. remove lid and and bake until loaf is deep brown, about 20-30 minutes more. cool to room temp before cutting and eating.

07-09-2009, 01:22 PM	#8 (permalink)
squeeeb part of the problem Location: hic et ubique	i found the recipe i have for almost no knead bread. like i said, when i made it, it had a PERFECT crust, but the crumb came out just ok, not that great. i think i had bad yeast, or the altitude got me. but it was worth it. you need: 3 cups (15 ounces) unbleached all purpose flour 1/4 tsp instant yeast 1 1/2 tsp salt 3/4 cup plus 2 tbs water (7 ounces) at room temp 1/4 cup plus 2 tbs (3 ounces) mild flavored lager ( i think i used coors or some other watery american crap beer) 1 tbs white vinegar 1) whisk flour, yeast salt in large bowl. add water, beer, and vinegar. fold mixture, scraping dry flour from bottom of bowl, until shaggy ball forms. cover bowl with plastic wrap and let it sit at room temp for 8 - 18 hours. (i did this at night before bed, went to sleep, and made it the next day. 2) line a 10 inch skillet with parchemnt paper, spray with nonstick cooking spray, transfer dough to lightly floured surface and knead 10-15 times. shape doough into huge ball, put dough seam side down in parchment lined skillet. rub a dab of oil on dough. cover loosley with plastic wrap and let rise at room temp until doubled in size, about 2 hours. 3) about 30 minutes before baking, put oven rack on lowest rung, place a 6 - 8 quart dutch oven with lid on rack and heat oven to 500 degrees F. lightly flour top of dough and make a 6 inch long, 1/2 inch deep slit along top. remove the super hot dutch oven, take off the super hot lid, pick up dough using the sides of the parchment and lower into pot, letting any extra parchment hang over pot edge. cover pot and place in oven, reduce oven temp to 425 and bake covered for 30 minutes. remove lid and and bake until loaf is deep brown, about 20-30 minutes more. cool to room temp before cutting and eating. __________________ onward to mayhem!