October 04, 2011

King Arthur Crusty No Knead Bread

King Arthur Crusty No Knead Bread

  • 3 cups lukewarm water
  • 6 1/2 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour (32 oz)
  • 1 tablespoon salt
  • 1 1/2 tablespoons instant yeast

1) Combine all of the ingredients in a large mixing bowl

2) Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds.

3) Let the dough rise.

4) Cover the bowl and let the dough rise at room temperature for 2 hours.

5) Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if you have a scale. It'll be about the size of a softball, or a large grapefruit.

6) Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log.

7) Place the dough on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top.

8) Let the dough rise for about 45 to 60 minutes. Preheat your oven (and baking stone, if you're using one) to 450°F while the dough rests. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go.

9) When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep.

10) Place the bread in the oven, and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly.

11) Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.

12) Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

13) Yield: 3 or 4 loaves, depending on size.

I took out a lot of the details. If you want more information on this recipe go here