Making your own bread might sound intimidating, but there are only a few ingredients needed for European bread! Laura Grimmer from The Perfect Pear is showing us how to make no-knead European bread. Visit perfectpearct.com to learn more about classes Laura teaches.

Recipe for: No-Knead Bread Recipe

provided by Laura Grimmer, adapted from The New York Times

Yields 1 large loaf

 

Ingredients

1½ c. cold or room temperature water

1 package (2¼ t.) yeast

3 c. all-purpose or bread flour plus extra for dusting

1½ t. salt

Equipment:

A 4- to 5-quart enameled or plain cast iron Dutch oven or covered clay baker; parchment paper

Instructions:

1. In a large mixing bowl, stir together water and yeast. Then stir in flour and salt until well combined. Cover with plastic or a reusable beeswax wrap and leave on the counter to ferment for 4 hours. The dough should be covered with bubbles, and it will appear stringy when scraped from the bowl.

2. Place a piece of parchment on a sheet pan and lightly dust with flour. Set aside.

3. Using a plastic dough scraper, scrape dough out on to a lightly floured counter. Using the scraper and adding a bit more flour as needed, fold the dough over on itself a few times. Then, use your fingers to tuck under the edges to form a loose ball. The dough is very soft, and this step should take about 60 seconds.

4. Place shaped dough on to the prepared parchment paper on a sheet pan. Dust with more flour and then cover lightly with plastic wrap or a kitchen towel. Set aside to rest for 30 minutes. While bread rests, place your empty Dutch with its lid in to a cold oven, and then preheat the oven and pan to 450 degrees.

5. The dough is ready after about 30 minutes, or when a floured finger leaves a mark when stuck into the dough. Uncover dough and trim parchment paper to within 1-2 inches from the dough. Then, remove hot Dutch oven from the oven, take off the lid, and plop the dough (on the parchment) in to the pot. Re-cover and put it back in the 450-degree oven for 30 minutes.

6. After 30 minutes, remove the lid, and continue to the cook the uncovered bread for 10-15 minutes, or until it's nicely browned on top.

7. Let rest on a rack until completed cooled before slicing or freezing. To freeze: Cut loaf in half across the middle, then slice into slices that fit into your toaster, put into a zippered plastic storage bag and freeze. Remove from freezer one at a time and put straight into the toaster.

Variations:

1. Whole Wheat:

Add 1 T. honey or 2 T. brown sugar to water-yeast mixture.

Substitute 1 c. whole wheat flour for 1 c. all-purpose flour.

2. Honey Walnut Raisin:

Add 6 T. honey to water. Substitute 1 c. whole wheat flour for 1 c. all-purpose flour.

Mix ¾ c. coarsely chopped walnuts and ¾ c. raisins to flours before mixing with liquid.

3. Olive Rosemary:

Substitute 1 c. whole wheat flour for 1 c. all-purpose flour.

Mix 1 c. coarsely chopped olives and 2 T. dried rosemary to flours before mixing with liquid.

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