NO-KNEAD RUSTIC ROUND LOAF
This is the kind of loaf I like to have hot out of the oven to tear apart and dip in a brothy country-style soup. It's crusty with large, bubbly holes. For the best flavor, use the overnight method. For the fastest results follow the same-day method. Note that there are two different methods for baking the bread. The crustiest loaf is achieved with Baking Method #1\. However, lacking the tiles and rocks, Baking Method #2 is a good alternative.
Yield makes 2 loaves
Number Of Ingredients 4
Steps:
- In a large glass, pottery, or hard plastic mixing bowl, mix 1 teaspoon of the yeast, 1 cup of tepid (95°F) water, and 1 cup of the flour. Cover with plastic wrap and let stand at room temperature for at least 5 hours or overnight, until bubbly.
- Stir in the remaining package of yeast, 2 cups tepid water, and 2 cups of the flour along with the salt, and beat until the dough is smooth. Stir in the remaining 2 to 3 cups of flour until the dough pulls away from the sides of the bowl. With a large scraper or with your hand (oil your hands first), fold the dough over onto itself once or twice to make a smooth ball.
- Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 40 minutes. The dough should be shiny and contain big bubbles. Fold the dough over onto itself again, cover, and let it rise once more for 40 minutes.
- Dust a work surface with flour. Turn the dough out onto the surface, being careful not to deflate the air bubbles. With a pair of scissors, cut the dough in half.
- Gently shape each half into a round loaf and transfer each onto one of two lightly greased, dark, noninsulated cookie sheets. Let them rise for 40 minutes or until puffy. With a sharp, serrated knife, make three diagonal slashes across the top of each loaf, about 1/4 inch deep, cutting at a 45-degree angle. Bake the loaves one at a time if using Baking Method #1, or bake both pans at the same time if using Baking Method #2.
- Baking method #1: Position the oven racks on the very bottom and in the center of the oven. Place a rimmed cookie sheet filled with lake or river rocks on the very bottom level. Center a baking stone or 6 unglazed tiles on the rack (place the tiles 1 to 2 inches away from the sides of the oven for air circulation). Preheat the oven at 465°F (regular bake) for at least 20 minutes. Reset the oven to convection bake at 400°F.
- Using a spray bottle filled with plain water, spritz the loaf generously. Place the loaf on top of the stone in the oven. Pour 3/4 to 1 cup cool water into the pan of rocks beneath (a sport water bottle works well). Bake for 20 to 25 minutes, until the loaf is shiny and crusty.
- Baking method #2: With this method you can bake two to three pans of bread at one time. Position the oven racks so that they are equally spaced, with the second rack in the center of the oven. Preheat the oven to convection bake at 450°F.
- Shape the loaves and let them rise as in step 5. Using a spray bottle filled with water, spritz the loaves generously. Reduce the temperature to 400°F and bake for 20 to 25 minutes, until golden and crusty. Remove the bread from the oven and cool on a wire rack.
CRUSTY HOMEMADE BREAD
Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 pieces).
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.
Nutrition Facts : Calories 105 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
NO-KNEAD BREAD
Provided by Jim Lahey
Categories Bread Bake Kid-Friendly Small Plates
Yield One 10-inch round loaf; 1 1/4 pounds
Number Of Ingredients 7
Steps:
- 1. In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Make sure it's really sticky to the touch; if it's not, mix in another tablespoon or two of water. Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and (my preference) up to 18 hours. This slow rise-fermentation-is the key to flavor.
- 2. When the first fermentation is complete, generously dust a work surface (a wooden or plastic cutting board is fine) with flour. Use a bowl scraper or rubber spatula to scrape the dough onto the board in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky-do not add more flour. Use lightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
- 3. Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands or a bowl scraper or wooden spatula to gently lift the dough onto the towel, so it is seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about 1/4 inch deep, it should hold the impression. If it doesn't, let it rise for another 15 minutes.
- 4. Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered 4 1/2-5 1/2 quart heavy pot in the center of the rack.
- 5. Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly but gently invert it into the pot, seam side up. (Use caution-the pot will be very hot.) Cover the pot and bake for 30 minutes.
- 6. Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don't slice or tear into it until it has cooled, which usually takes at least an hour.
More about "no knead rustic round loaf recipes"
NO KNEAD BREAD - JO COOKS
Web Nov 14, 2021 Use oven mitts to remove the lid from the Dutch oven. Lift the parchment paper with the dough and drop it into the p ot …
From jocooks.com
4.6/5 Calories 137 per servingCategory Bread, Side Dish
From jocooks.com
4.6/5 Calories 137 per servingCategory Bread, Side Dish
- Form the dough: In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. You do not need to activate the yeast before, even though we're using active dry yeast. The slow rising process will do the trick.
- Allow it to rise: Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 18 hours.
- Preheat your oven: Preheat oven to 450°F. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450°F. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself.
- Shape the dough: Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Sprinkle some extra flour directly into the bottom of the pot. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven. Alternatively, you can also place the ball of dough onto a piece of parchment paper, then lift the parchment paper and drop it in the pot, with parchment paper and all. This could also ensure that your bread doesn't stick at all to the bottom of the pot. I have found that if I use parchment paper, the bread doesn't brown so much on the sides, but otherwise it's still crusty and delicious.
EASIEST NO KNEAD BREAD RECIPE | DAMN DELICIOUS
Web Jun 30, 2020 Preheat oven to 450 degrees F. Place a 4-qt Dutch oven, covered, in the oven for at least 30 minutes. Remove Dutch oven from …
From damndelicious.net
5/5 (50)Total Time 9 hrs 15 minsServings 8
From damndelicious.net
5/5 (50)Total Time 9 hrs 15 minsServings 8
NO-KNEAD RUSTIC BREAD - SIMPLY SCRATCH
Web Feb 21, 2022 This No-Knead Rustic Bread Loaf is one of the easiest bread recipes. It starts with flour, salt, yeast and water, add in a little …
From simplyscratch.com
4.7/5 (13)Total Time 18 hrs 55 minsCategory Breads & Baked GoodsCalories 138 per serving
From simplyscratch.com
4.7/5 (13)Total Time 18 hrs 55 minsCategory Breads & Baked GoodsCalories 138 per serving
NO KNEAD ARTISAN BREAD (HONEY OAT RECIPE) - THE BUSY …
Web Nov 26, 2021 Pro tip#1: Preheat your Dutch Oven Preheat your pot before baking for a loaf that’s fluffy and soft on the inside and has the perfect crispy crust. This bread is baked in an oven-safe Dutch Oven pot which …
From thebusybaker.ca
From thebusybaker.ca
NO-KNEAD RUSTIC BREAD | FOR THE LOVE OF COOKING
Web Apr 15, 2019 Preheat the oven (with the dutch oven & lid inside) to 450 degrees – about 20 minutes. Dust the top of the dough with a few tablespoons of flour because it will be wet. Use a rubber spatula to …
From fortheloveofcooking.net
From fortheloveofcooking.net
NO-KNEAD LOAF BREAD RECIPE - THE SPRUCE EATS
Web Feb 10, 2023 1 1/2 cups water, at room temperature Steps to Make It Gather the ingredients. In a large mixing bowl, combine the flour, yeast, salt, and sugar or honey, if using. Use a whisk or spoon to blend well. Slowly …
From thespruceeats.com
From thespruceeats.com
WORLD'S EASIEST YEAST BREAD RECIPE - ARTISAN, NO …
Web Mar 25, 2020 No problem! Just bake it on a tray – see the recipe notes. 3. Preheat oven & pot. 30 minutes before dough has risen, or while refrigerated dough is coming to room temperature, place dutch oven …
From recipetineats.com
From recipetineats.com
NO-KNEAD 5-MINUTE ARTISAN BREAD – LEITE'S CULINARIA
Web Feb 27, 2019 Bake that gorgeous-looking loaf Preheat the oven to 450°F (230°C) for at least 20 to 30 minutes. Preheat a baking stone (or an upside-down cast-iron skillet or baking sheet) on a middle rack for at least 20 to …
From leitesculinaria.com
From leitesculinaria.com
4 INGREDIENT NO-KNEAD RUSTIC BREAD - BAKER BETTIE
Web How to Make No-Knead Bread Step 1: Mix together your Dry Ingredients In a large mixing bowl, mix together the flour, salt, and yeast. If you want to add any spices, herbs, or other mix-ins, you can also add those in at this …
From bakerbettie.com
From bakerbettie.com
RUSTIC ITALIAN CRUSTY BREAD RECIPE VIDEO • CIAO FLORENTINA
Web No knead, no machine, with only 2 hour rise time. Made with active dry instant yeast, flour and water and baked on a hot pizza stone. Print Recipe Prep Time: 5 mins Cook Time: 40 mins Total Time: 45 mins Ingredients …
From ciaoflorentina.com
From ciaoflorentina.com
EASY RUSTIC BREAD RECIPE (ONLY 4 INGREDIENTS & NO-KNEAD!)
Web Jun 3, 2022 The dough should still be sticking to sides of bowl and unable to handle. Step 1: In a large mixing bowl, whisk together the bread flour, yeast, and salt. Step 2: Pour …
From biteswithbri.com
Ratings 171Category BreadCuisine French, ItalianTotal Time 4 hrs 40 mins
From biteswithbri.com
Ratings 171Category BreadCuisine French, ItalianTotal Time 4 hrs 40 mins
BAKE YOUR OWN RUSTIC LOAF AT HOME SAVE $$$ - YEYFOOD.COM
Web Incredibly easy rustic bread loaf with a crisp crust and chewy middle. No mixer, no kneading, no kidding. Prep Time 10 minutes Cook Time 45 minutes Additional Time 8 …
From yeyfood.com
From yeyfood.com
RUSTIC CRUSTY LOAF (EASY NO KNEAD RECIPE) - YOUTUBE
Web Dec 18, 2021 Rustic crusty loaf (Easy No Knead Recipe) John Kirkwood 587K subscribers Subscribe 90K views 1 year ago How to make a no knead rustic crispy …
From youtube.com
From youtube.com
NO KNEAD COUNTRY LOAF RECIPE ON FOOD52
Web Mar 22, 2013 Directions. Sit a bowl on a kitchen scale. Measure your flour, salt, and yeast directly into the bowl. If using volumetric measurements, skip the scale. Stir in the water …
From food52.com
From food52.com
NO-KNEAD CRUSTY WHITE BREAD RECIPE | KING ARTHUR BAKING
Web Place the bread in the oven — onto the baking stone, if you're using one, or simply onto a middle rack, if it's on a pan — and carefully pour the 1 cup hot water into the shallow pan …
From kingarthurbaking.com
From kingarthurbaking.com
RUSTIC CRUSTY BREAD RECIPE {WITH TUTORIAL} | MEL'S KITCHEN CAFE
Web Nov 1, 2021 Bake in the loaf pan in the 450 degree oven, watching the time carefully – check after 20-22 minutes. Recommended Products Mixing Bowl Flour Sack Kitchen …
From melskitchencafe.com
From melskitchencafe.com
THE BEST NO KNEAD RUSTIC BREAD RECIPE - ATTAINABLE SUSTAINABLE®
Web Mar 7, 2022 While dough is resting, place a cast iron Dutch oven in the oven and preheat to 450ºF. Use a sharp knife to make an "X" in the top of the loaf. Lift bread to the Dutch …
From attainable-sustainable.net
From attainable-sustainable.net
EASIEST RUSTIC BREAD RECIPE EVER - SHELF COOKING
Web Feb 9, 2023 Preheat oven to 450°F and put a pizza stone or flipped-over cookie sheet in the oven to heat up. Fill a baking dish with 2 inches of water and place on the bottom …
From shelfcooking.com
From shelfcooking.com
NO-KNEAD RUSTIC WHOLE WHEAT BREAD RECIPE | KING ARTHUR BAKING
Web While the bread is rising, preheat your oven to 450°F. If you have a pizza stone, put it on a lower rack and let it heat up as the oven warms. Just before baking, brush or spray the …
From kingarthurbaking.com
From kingarthurbaking.com
NO-KNEAD CRUSTY ARTISAN MINI LOAVES – THE COMFORT OF COOKING
Web Mar 17, 2022 No-Knead Crusty Artisan Mini Loaves Ingredients 3 cups all-purpose flour 1/2 teaspoon dry yeast , (active dry or highly active dry work best) 2-3 teaspoons kosher …
From thecomfortofcooking.com
From thecomfortofcooking.com
You'll also love