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November 2, 2008 / Tony

More No-Knead Bread


Awhile back, I posted a recipe for No-Knead Bread.  It was a fabulous and fabulously easy recipe.  Alton Brown has created a very similar recipe and it also works great.  The loaf was chewy, dense, and encrusted with a chewy/crispy shell that was amazingly good.  Both of these breads are so good that it seems a shame to buy bread from the bakery.  Here’s the recipe:

Alton Brown’s No-Knead Bread, from this recipe

15.5 oz bread flour, plus extra for shaping

1/4 tsp active-dry yeast

2 1/2 tsp kosher salt

12 oz water

2 T cornmeal

Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.

After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape dough into a ball. Coat hands with flour if needed to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours or until dough has doubled in size.

While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the preheated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake another 15 minutes or until the bread reaches an internal temperature of 210 to 212 degrees F. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.


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