miracle no knead bread
INGREDIENTS
·
3 cups all
purpose flour
·
1 1/2 teaspoons
salt
·
1/2
teaspoon instant yeast
·
1 1/2 cups room
temperature water
INSTRUCTIONS
1.
DOUGH
PREP: In a large mixing
bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water
until a chunky, thick dough forms. If it needs a little more water, add a few
more tablespoons, just enough to get it barely wet throughout. It’s gonna look
scrappy and weird and you’re going to question me on whether or not this will
work, but it will. Cover the mixing bowl with plastic wrap and let it rest
for 12-18 hours at room
temperature. Overnight is ideal here, kids.
2.
PREP
FOR BAKING: When you’re
ready to bake, preheat the oven to 450. Stick a 6 quart enamel coated cast iron
Lodge Dutch Oven (or similar) in the oven for about 30 minutes to heat. At this
point, the dough should be big and puffy and pretty loose, with little bubbles
in it. Gently scrape the dough out onto a well-floured surface. (Remember: NO
KNEAD.) Gently shape it into a ball with flour on the outside, set on a piece
of parchment, and cover with plastic while your pan heats up.
3.
BAKE: Remove the plastic from the dough. Lift the
dough and parchment together into the pan so the parchment lines the bottom of
the hot pan (be careful not to touch the pan since it’s very hot). Bake,
covered, for 30 minutes. Remove the cover and bake another 10-15 minutes to get
the exterior nice and golden brown and crispy. Voila! Done. Miracle no-knead
bread, you boss you.
Source https://pinchofyum.com
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