Friday, September 18, 2009

Almost No-Knead Artisan Bread


 This is amazing!. It works best in an enameled 6-8 quart cast-iron Dutch oven with a tight fitting lid.  However, it also works in a regular Dutch oven or a heavy stockpot.  You also need parchment paper.  Makes one large round loaf.  Even if you've never made bread try this one.  I've messed this up six ways to Sunday (left out ingredients etc.) and it never fails.

3 c. unbleached all-purpose flour, plus additional for dusting work surface
1/4 t. instant or rapid rise yeast
1 1/2 t. table salt
3/4 c. plus 2 Tablespoons water, at room temperature
1/4 c. plus 2 Tablespoons of mild-flavored lager
1 tablespoon white vinegar
  1. Whisk flour, yeast and salt in a large bowl.  
  2. Add water, beer and vinegar.  Using a rubber spatula, fold mixture, scraping up dry flour from the bottom of the bowl until a shaggy ball forms.  Yes, this is really shaggy.
  3. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours. (I once went 24 and it was fine)
  4. Lay a 12" x 18" sheet of parchment paper inside a 10 " skillet and spray with non-stick cooking spray.  Transfer dough to a lightly floured work surface and knead 10 to 12 times.
  5. Shape dough into a ball by pulling edges to the middle.
  6. Transfer dough, seam side down, to the parchment lined skillet.
  7. Spray dough with non-stick cooking spray.
  8. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size about 2 hours.  The dough will not readily spring back when poked with finger.
  9. 30 minutes before baking adjust oven rack to lowest position, place Dutch oven with lid on the rack and heat oven to 500 degrees.
  10. Lightly flour top of dough with flour and using a razor blade or sharp knife, make a 6 inch long, 1/2 inch deep slit along top of the dough.
  11. Carefully remove pot from oven and remove lid.
  12. Pick up dough by lifting parchment paper and placce in the pot.  Excess paper hanging over the edge is OK.
  13. Cover the pot and place in the oven.
  14. Reduce temperature to 425 degrees and bake covered for 30 minutes.
  15. Remove lid and continue to bake until loaf is deep brown, 20 to 30 minutes longer.
  16. Carefully remove bread from pot and cool on a wire rack.