There’s a lot that happened in my kitchen & table between the last post and this recipe, but I’m running short of time these days. But I had to stop and write this down because it’s too good to keep it to myself. I tried NO knead bread and it worked…it works!!!!!! I’m in absolute bread nirvana and I hope you will be too. Here is my ‘NO knead bread’ story:
- 3 cups all purpose flour (I used Gold)
- 1½ teaspoons salt
- ½ teaspoon instant yeast
- 1½ cups room temperature water
I combined flour, yeast, and salt in a bowl. Added water and stir gently. Allowed to sit overnight (over 12 hours) in a airtight container. This is how it looked like after sitting in my counter for 13 hours…sticky and bubbly.
Shaped/folded into a loaf gently. I had to remind myself it’s a NO knead bread because I was still skeptical!
I think the most important part of this process is how you bake the bread. It has to be baked in a covered dutch oven type of pot AND it has to be preheated at a high temperature for at least 20 minutes. I drizzled a bit of olive oil on the bottom after I preheated at 500F. Dusted the loaf with some whole wheat flour and dropped in the pot. Baked covered for 30 minutes, uncovered for 12 minutes (still 500F) and this is how it came out.
Outside…Crisp, crackly, bread with a crust that pops as it cools. Inside… tender, moist and chewy texture. I’ll be definitely making this again, and again, and again.