Nokneadbreadrefrigerateddoughhybridmethod Recipes

Steps:

• In a 5-quart bowl, combine the yeast, water and salt. Add all the flour, then use a wooden spoon to mix until all ingredients are uniformly moist. It is not necessary to knead or continue mixing once the ingredients are wet. This will produce a loose and very wet dough.
• Cover with a lid (not airtight), or plastic wrap with several holes poked into it. Allow the mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5 hours.
• After rising, the dough can be baked immediately, or tightly covered and refrigerated up to 14 days. The dough will be easier to work with after at least 3 hours refrigeration.
• To bake, prepare a pizza peel by sprinkling it with cornmeal. Alternatively, overturn a baking sheet and sprinkle it with cornmeal. This will prevent the bread from sticking when you transfer it to the oven.
• Uncover the dough and sprinkle the surface with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough (serrated knives are best). Recover the remaining dough in the bowl and refrigerate for baking at another time.
• Hold the mass of dough in your hands and add a little more flour as needed so it won't stick. Create a smooth ball of dough by gently pulling the sides down around to the bottom, rotating the dough as you go.
• While stretching, most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out during resting and baking. This shaping should take no more than 1 minute.
• Place the dough on the peel or overturned baking sheet. Allow the loaf to rest for about 40 minutes. It does not need to be covered. The bread may not rise much during this time; this is normal.
• Twenty minutes before baking, place a pizza stone on the center rack of the oven. If you don't have a baking stone, use another baking sheet. Remove any upper racks. Place a broiler pan on a rack below the pizza stone or on the floor of the oven. Preheat oven to 450°F.
• When the dough has rested for 40 minutes, dust the top liberally with flour, then use a serrated knife to slash a 1/4-inch-deep cross or tic-tac-toe pattern into the top.
• Slide the loaf off the peel or overturned baking sheet and onto the baking stone. Quickly but carefully pour 1 cup of hot water into the broiler tray and close the oven door.
• Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Allow the bread to cool completely, preferably on a wire cooling rack.

Steps:

• Place white bread flour, whole wheat bread flour, and yeast into a large mixing bowl and stir with a wooden spoon. Pour in cold water and mix with a wooden spoon or spatula until a very wet, sticky dough comes together, about 3 minutes. Add the salt and mix another 2 to 3 minutes. Scrape down the sides of the bowl. Cover with foil. Allow dough to rise at room temperature for 18 hours.
• Deflate the bubbly dough with a spatula by scraping down the sides of the bowl and folding the dough over itself, turning the bowl as you go around in a circular motion, about 12 times or so.
• Scrape the dough onto a very well-floured surface with a spatula. Sprinkle the surface of dough generously with flour. Generously flour hands and then roll and fold dough on the table until you've formed a round or oval loaf shape that has a smooth surface, 1 to 2 minutes. The dough is very sticky, so add more flour if you need. The shape doesn't really matter, but a smooth surface is the goal.
• Transfer to a Silpat®-lined baking sheet and let rise, uncovered, until doubled in size, about 2 hours. The dough will spread out more than rise up, but this is normal.
• Preheat the oven to 450 degrees F (230 degrees C).
• Make 1 shallow slash down the middle of the dough with a very sharp knife or razor, being careful not to deflate the dough too much; the slash is optional. Spray the surface of the loaf very lightly with plain water to help the crust form.
• Bake in the center of the preheated oven until nicely browned, about 30 minutes. Let cool on a rack before cutting.

Steps:

• Mixed the dough by hand for about two minutes.
• 10 hours in refrigerator in a lightly oiled bowl covered with plastic wrap.
• 10 hours at room temperature.
• No further proofing needed.
• Sprinkled the board with ¼ cup flour. Turned out the dough and sprinkled some more flour on top. Formed and stretched the dough, which only absorbed about half the flour on the board. The dough was moist, but very easy to handle. Put the dough in a lightly-oiled baking pan 12"x 4", bottom sprinkled with corn meal, to rest while pre-heating the oven. Heated a clay baker to 500°, and turned the dough into it. Baked at 475° for 30 minutes lid on and 10 minutes lid off.
• Good oven spring. Crust cracked, and crackled while cooling. Thin crisp crust. Complex flavour.
• Note: The refrigeration and fermenting times are neither precise nor critical. About eight hours of each will work fine. The dough just needs to double in bulk in the fermenting stage. I've also been making it with 50/50 unbleached white and multigrain, and that's delicious. The resting in the baking pan is optional. I can now handle the dough without that, so I shape it, and just let it sit on the board until ready for the pot. I've also baked this as a boule in an unglazed tagine. It also works in any covered pot.
• This recipe/method is posted on The Fresh Loaf.