5 Minute No Knead Bread
ORIGINAL LINK:
https://artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated/
Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
NOTES:
1. You can use cold water, instead of lukewarm (105-110 degrees) but it will take the dough longer to rise. Just don’t use hot water: you will kill the yeast.
2. You can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. The original creators of the recipe always tested with Red Star Yeast, which has a new premium product called PLATINUM, which has worked beautifully in their recipes. *If you use cake yeast you will need 1.3 ounces (37g).
3. Avoid using a high-protein all purpose flour, like King Arthur Flour. Or look at the original recipe for what to do if you do use a high-protein flour.
4. You can use this bread for grilled cheese, garlic bread, etc. (We haven't had consistent success with using this bread for oven-baked French toast but it's been fine for Jeanne's stovetop version of Everyday French Toast).
5. There is another no-knead bread recipe on this blog, but this one is a bit simpler.
1. You can use cold water, instead of lukewarm (105-110 degrees) but it will take the dough longer to rise. Just don’t use hot water: you will kill the yeast.
2. You can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. The original creators of the recipe always tested with Red Star Yeast, which has a new premium product called PLATINUM, which has worked beautifully in their recipes. *If you use cake yeast you will need 1.3 ounces (37g).
3. Avoid using a high-protein all purpose flour, like King Arthur Flour. Or look at the original recipe for what to do if you do use a high-protein flour.
4. You can use this bread for grilled cheese, garlic bread, etc. (We haven't had consistent success with using this bread for oven-baked French toast but it's been fine for Jeanne's stovetop version of Everyday French Toast).
5. There is another no-knead bread recipe on this blog, but this one is a bit simpler.
6. A half-recipe makes 2 medium boules.
INGREDIENTS (half-recipe amounts are in parentheses):
3 cups lukewarm water (1-1/2 cups)
1 Tbl yeast (1-1/2 tsp)
1 to 1-1/2 Tbl kosher salt (1/2 to 3/4 Tbl)
6-1/2 cups or 2 lbs all-purpose flour (3-1/4 cups or 1 lb)
PREPARATION:
1. For a full recipe, in a 5 or 6 quart bowl or lidded dough bucket (the lid may be sold separately), dump in the water, and add the yeast and salt. (For a half recipe, a large bowl would be adequate.)
2. Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk.
3. Stir it until all of the flour is incorporated into the dough. It will be a wet rough dough.
4. Put the lid on the container--or wrap it tightly with plastic wrap that has a small hole in it--but do not snap it shut. You want the gases from the yeast to escape.
5. Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. After the initial 2 hour rise it will pretty much fill it. Don't punch down the dough: let it settle by itself.
PREPARING THE LOAF (boule) ITSELF
6. When you are ready to bake some bread for later in the day, allowing about 90 minutes to prep and bake, put a piece of parchment paper on a cookie sheet. Then either dust your hands with flour or dust the surface of the dough in the bucket with a little flour, just enough to prevent it from sticking to your hands: you are going to reach in to pull a piece of stretchy dough out.
8. Place the ball on the parchment paper or on the corn meal and let the dough rest (away from a draft) for at least 40 minutes.
12. Bake the bread for 30-35 minutes or until a deep brown color.
13. If you used parchment paper, plan to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone/cookie sheet for the last 5-10 minutes.
14. Allow the loaf to cool on a rack until it is room temperature.
INGREDIENTS (half-recipe amounts are in parentheses):
3 cups lukewarm water (1-1/2 cups)
1 Tbl yeast (1-1/2 tsp)
1 to 1-1/2 Tbl kosher salt (1/2 to 3/4 Tbl)
6-1/2 cups or 2 lbs all-purpose flour (3-1/4 cups or 1 lb)
PREPARATION:
1. For a full recipe, in a 5 or 6 quart bowl or lidded dough bucket (the lid may be sold separately), dump in the water, and add the yeast and salt. (For a half recipe, a large bowl would be adequate.)
2. Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk.
3. Stir it until all of the flour is incorporated into the dough. It will be a wet rough dough.
4. Put the lid on the container--or wrap it tightly with plastic wrap that has a small hole in it--but do not snap it shut. You want the gases from the yeast to escape.
5. Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. After the initial 2 hour rise it will pretty much fill it. Don't punch down the dough: let it settle by itself.
- If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.
- The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics.
PREPARING THE LOAF (boule) ITSELF
6. When you are ready to bake some bread for later in the day, allowing about 90 minutes to prep and bake, put a piece of parchment paper on a cookie sheet. Then either dust your hands with flour or dust the surface of the dough in the bucket with a little flour, just enough to prevent it from sticking to your hands: you are going to reach in to pull a piece of stretchy dough out.
- Instead of parchment, you can spread a generous layer of corn meal on top of a pizza peel.
- If your dough breaks off instead of stretching, your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.
8. Place the ball on the parchment paper or on the corn meal and let the dough rest (away from a draft) for at least 40 minutes.
- Letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom.
- You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for our dough.
- You can also try our “refrigerator rise trick,” shaping the loaves and then immediately refrigerating them overnight. By morning, they’ll have risen and, after a brief room-temp rest while the oven preheats, be ready for the oven.
- The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.
- Never use a glass vessel for the water: it will shatter.
- If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.
- If your dough is collapsing when you make the slashes, it may be that the dough has overproofed or your knife it dull and dragging the dough too much.
12. Bake the bread for 30-35 minutes or until a deep brown color.
13. If you used parchment paper, plan to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone/cookie sheet for the last 5-10 minutes.
14. Allow the loaf to cool on a rack until it is room temperature.
- If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior.
- To freeze, slice the bread first and store in the original shape of the loaf.
ILLUSTRATION:
One way to prepare a boule
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