1/1 Photo of Bread Everyday! No Knead Boule
5 hrs 30 mins
This is a great recipe I adapted from Mother Earth News Magazine. It is super simple. I mix it up, let it rise, put it in the fridge, pull off a hunk of dough before I make my supper. Then I bake it and it's ready for supper. I haven't bought bread since I started using this recipe. It also makes wonderful chewy buns for hamburgers/sandwiches. I've used this basic recipe to make pizza crust and cinnamon rolls too. Once you get the hang of it, it's really easy.
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1lb loa ...
Units: US | Metric
- 1(I do this in my stand mixer) Combine water, salt, and yeast. Mix in flours. Don't over mix. It should be loose and just combined.
- 2Put in a non-airtight container. It needs to be covered, but the gasses need to be able to be released. Let rise about 2 hours, until it starts to collapse on its self.
- 3Refrigerate covered until ready to make bread. (At least 3 hours.).
- 4Preheat oven to 450 F with baking stone in center of oven. Place an empty broiler pan on another rack. (Preheat at least 40 minutes.).
- 5Prepare pizza peel with cornmeal (I don't have a pizza peel, I use a flat metal baking pan with no edges, and it works ok).
- 6Dust the dough with a bit of flour. Pull a hunk of dough from the refrigerator (1lb loaf is about the size of a grapefruit, if you make a single batch it will be 1/4 of the dough). Do not kneed. Gently tuck the rough edges underneath the ball. Place on the cornmeal. Let rise 20 minutes.
- 7Before you bake cut 2-3 slits in the top of the loaf. It helps it to rise during baking. Using a "flicking" motion with your wrist, shake the loaf onto the baking stone. (I almost always need to use a spatula to help it along) Carefully add 1 cup warm water to the broiler pan. Quickly trap the steam in the oven and bake for 30 minutes. Until nicely brown on the outside. (Try not to peak).
- 8Let cool on a wire rack. Then cut.
- 9Store extra dough in fridge until you need it. The longer it stays in the fridge the more of a "sourdough" taste you get.
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Nutritional Facts for Bread Everyday! No Knead Boule
Serving Size: 1 (253 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 460.7
- Calories from Fat 25
- Total Fat 2.8 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 1173.3 mg
- Total Carbohydrate 94.5 g
- Dietary Fiber 10.5 g
- Sugars 0.4 g
- Protein 18.0 g