Remove it from the oven, and place it on a rack to cool. So what's with the steam? It settles on the bread's crust, making it soft and flexible enough to rise as high as possible during those first few crucial minutes of baking.īake the bread for 25 to 35 minutes, until it's a deep, golden brown. It'll bubble and steam close the oven door quickly. While a stone does give a slightly chewier bottom crust, a baking sheet gives just as much pop.Ĭarefully pour the 1 cup hot water into the shallow pan on the lowest oven rack. Place the bread directly on the pizza stone (complete with parchment), or place the pan on the rack above the lower rack. That's OK, it'll pick right up in the hot oven. Then take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2” deep. When you're ready to bake, dust the loaves with flour. Place a shallow pan on the lowest oven rack, with another rack right above it. Preheat your oven (and pizza stone, if you're using one) to 450☏ while the dough rests. It won't appear to rise upwards that much rather, it'll seem to settle and expand. Let the dough rise for about 45 to 60 minutes. Make a longer, baguette-type loaf, if you like. Sift a light coating of flour over the top this will help keep the dough moist as it rests before baking. Place the dough on a piece of parchment (if you're going to bake on a hot pizza stone) or onto a lightly greased or parchment-lined baking sheet. Don't fuss around trying to make it perfect just do the best you can. Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. Will you look at that gluten?! Gluten, a combination of liquid-activated proteins in flour, is the stretchy matrix that makes it possible for yeast bread to rise. It'll be about the size of a softball, or a large grapefruit. Grease your hands, and pull off about 1/4 to 1/3 of the dough - a 14-ounce to 19-ounce piece, if you have a scale. Sprinkle the top of the dough with flour this will make it easier to grab a hunk. When you're ready to bake, take the dough out of the refrigerator. The longer you keep the dough chilled, the tangier it'll get if you chill it for 7 days, it will taste like sourdough. That's OK that's what it's supposed to do. Over the course of the first day or so in the fridge, it'll rise, then fall. (If you're pressed for time, you can skip the initial room-temperature rise, and stick it right into the fridge). Refrigerate the dough for at least 2 hours, or for up to about 7 days. There's no need to grease the bowl, though you can if you like it makes it a bit easier to get the dough out when it's time to bake bread.Ĭover the bowl or bucket, and let the dough rise at room temperature for 2 hours. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl it's going to rise a lot. If you've made the dough in a plastic bucket, you're all set – just let it stay there, covering the bucket with a lid or plastic wrap a shower cap actually works well here. Next, you're going to let the dough rise. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk till everything is combined. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. Mix and stir everything together to make a very sticky, rough dough. So by volume, you use less of it to achieve the target weight of 907g. Why? Because flour you dip out of the canister can weigh about 25% more than flour you measure by the King Arthur “sprinkle and sweep” method. If you measure via the “dip and sweep” method – that is, you dip your cup into the flour canister, tapping the cup to kinda tamp it down, then sweeping off the excess – use 6 1/2 cups. If you measure it the way we do here at King Arthur – the method all of our recipes are written for – you'll use 7 1/2 cups.
*If you don't have a scale, the amount of flour you use depends on how you measure flour. Mix everything together.Ĭombine the following in a large mixing bowl, or food-safe plastic bucket (at least 6 quarts):ħ 1/2 cups (907g) King Arthur Unbleached All-Purpose Flour*
Which we print here courtesy of Jeff Hertzberg and Zoë François, authors of the runaway best-seller Artisan Bread in Five Minutes a Day. Bake it to golden perfection.Īll with this easy recipe for No-Knead Crusty White Bread. Want some bread? Grab a handful of chilled dough, plop it onto a piece of parchment. Just stir up a bucket of dough, and stick it in the fridge. That's all it takes to make the crackly-crusted, chewy, light-textured, DELICIOUS bread pictured above.
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