Breadeverydaynokneadboule Recipes

Steps:

• In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended.
• The dough will be shaggy and sticky.
• Cover bowl with plastic wrap.
• Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
• The dough is ready when its surface is dotted with bubbles.
• Lightly flour a work surface and place dough on it.
• Sprinkle it with a little more flour and fold it over on itself once or twice.
• Cover loosely with plastic wrap and let it rest for about 15 minutes.
• Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal.
• Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal.
• Cover with another towel and let rise for about 1 to 2 hours.
• When it's ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
• At least 20 minutes before the dough is ready, heat oven to 475 degrees.
• Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats.
• When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up.
• The dough will lose its shape a bit in the process, but that's OK. Give the pan a firm shake or two to help distribute the dough evenly, but don't worry if it's not perfect; it will straighten out as it bakes.
• Cover and bake for 30 minutes.
• Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned.
• Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

Steps:

• (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.
• Put 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.
• Refrigerate covered until ready to make bread. (At least 3 hours.).
• Preheat oven to 450 F with baking stone in center of oven. Place an empty broiler pan on another rack. (Preheat at least 40 minutes.).
• Prepare 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).
• Dust 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.
• Before 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).
• Let cool on a wire rack. Then cut.
• Store extra dough in fridge until you need it. The longer it stays in the fridge the more of a "sourdough" taste you get.

Steps:

• In a medium-sized bowl add all ingredients. Stir with a wooden spoon until a shaggy blob of dough forms. Do not over mix. Cover bowl with plastic wrap and let dough sit at room temperature for 12-24 hours. Dough will double in size and bubble up.
• 1 hour before you're ready to bake, pour dough onto a lightly floured worktop. With floured hands form dough into a ball by pulling edges toward the middle. Place dough ball seam-side down on a piece of parchment paper placed on a baking sheet.
• Dust top of dough with flour and cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 1 hour.
• Preheat oven to 450°F When dough is ready to bake make a 3" slash 1/2" deep across the top of the dough with a sharp knife or razor.
• Cover dough ball with an upside-down large, deep, oven-safe pot or aluminum roasting pan. Make sure pot edges are flush with the baking sheet so that no steam can escape. Place baking sheet in oven and bake for 25 minutes.
• After 25 minutes, uncover bread and reduce heat to 400°F Bake for 10 more minutes, until deeply golden brown and internal temperature measures 205-215°F.
• Immediately transfer bread to a wire rack and cool for 2 hours.

Steps:

• In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
• Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Steps:

• Mix the dough: Combine the flour, salt and yeast in a large bowl and mix with your hands until mostly homogenous. Combine the water and vinegar or lemon juice, then add to the bowl. Form one hand into a stiff claw, and stir with it until no dry flour remains and the dough forms a sticky, shaggy ball. Roll the ball around the bowl until most of the dough is part of the same large mass. The mixing process should take no more than 30 to 45 seconds.
• Scrape your dough-covered hand with your clean hand or with a metal or plastic dough scraper to get most of the dough into the bowl, then invert a tall-sided medium metal or glass bowl (or a cutting board) and place it on top of the large bowl, tapping it to ensure a tight seal. Let dough rest at least 12 hours and up to 18 hours at room temperature, 60 to 70 degrees. When the dough is done resting, it should appear very bubbly and wet.
• Shape the loaf: Wipe out any moisture collected inside the medium bowl. Dust a dish towel thoroughly on one side with rice flour or bread flour, then line the medium bowl with the towel, floured-side up. Generously flour your work surface. Sprinkle flour around the edges of the dough in the large bowl, then tilt the bowl over your floured work surface, using your fingertips to ease the dough away from the bowl until it all tips out. (Some bits of the dough will stick to the bowl, this is OK; leave them behind.)
• Working gently but quickly to avoid deflating the dough, using one hand, reach under one side with your fingertips, stretch the dough, and fold it over itself into the center. Repeat three more times until each side of the dough has been folded over the top. Using the sides of your hands instead of your fingertips and as much extra flour as necessary to prevent sticking, flip the dough over. With your palms up and hands placed flat on the work surface, gently tuck the dough together underneath until the top surface is relatively smooth and taut.
• Proof the loaf: Carefully lift the dough, place it smooth-side up into the towel-lined bowl, and dust lightly with rice flour or bread flour. Cover the bowl with a large baking sheet and allow the dough ball to rise until it roughly doubles in volume and doesn't spring back readily when you poke it with a fingertip, about 2 hours. Meanwhile, wash out the large bowl and have it ready.
• Heat the oven: At least 30 minutes before baking, adjust oven rack to lower-middle position and heat oven to 500 degrees. When dough is ready, invert the bowl and baking sheet so that the dough is lying on the sheet. (The sheet will end up inverted.) Lift off the bowl and carefully lift off the kitchen towel. If it sticks at all, be very gentle when coaxing the dough off; the goal is to minimize the loss of gases trapped inside.
• Bake the bread: Splash some water inside the larger metal bowl, then invert it onto the baking sheet over the dough. Transfer the whole thing to the oven, reduce oven temperature to 450 degrees, and bake for 25 minutes. Using oven mitts or dry kitchen towels, remove the bowl and continue baking until the loaf is as dark as you'd like it, 15 to 25 minutes longer. Remove the bread, transfer to a cooling rack, and allow to cool completely before cutting it open.