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Another winning recipe from King Arthur Baking – Everything No-Knead Bread.

What’s nice about this bread is how easy it is to prepare and bake. It has a fantastic flavor and texture. It took about 30minutes to mix the ingredients (by hand), before it fermented, covered for 8 hours. It’s shaped, popped into a Dutch oven to proof for 1.5 – 2 hours, then baked for about an hour. That it! (Check the proofing by using the poke test. The first loaf was over proofed after 2 hours.)

No Knead Everything Bread – KAB

INGREDIENTS

Dough
• 2 1/4 c (510g) water, cool
• 5 1/2 c (660g) Unbleached Bread Flour
• 1/2 tsp instant yeast
• 2 tsp (12g) table salt
• 2 Tbl (18g) Everything Bagel Topping
• 2 Tbl (25g) olive oil
Topping
• 1 Tbl Everything Bagel Topping

METHOD

  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the dough ingredients in a large bowl to make a sticky dough. Or beat in a stand mixer for 3 minutes.
  2. Cover with plastic wrap, and let rest at room temperature overnight, or for at least 8 hours; the dough will become bubbly and rise quite a bit, so make sure it’s in a large bowl.
  3. Lightly grease a 14″ to 15″ long lidded stoneware baker, or 9″ to 10″ round lidded baking crock. Our bread baking crock and bread pot are both great choices.
  4. Turn the dough onto a generously floured surface; the dough will be slack. To shape the loaf, fold the dough over onto itself using a bench knife or well-floured hands. Because the dough is slightly sticky, it’s best to work quickly.
  5. Place the dough in the prepared pan, smooth side up.
  6. Cover and let rise at room temperature for about 2 hours, until a slight indentation remains when you poke it with your finger.
  7. Just before baking, spritz or brush the dough with water and sprinkle with about 1 tablespoon Everything topping over the dough. Using kitchen scissors, make several 1/2″ deep cuts in a decorative pattern on the top of the dough to allow the bread to expand.
  8. Replace the lid on the pot and put it in a cold oven; set the temperature to 450°F.
  9. Bake the bread for 50 minutes (start the timer once the bread goes into the oven), then remove the lid and continue to bake for another 5 to 10 minutes, until it’s deep brown in color, and a digital thermometer inserted into the center registers about 205°F.
  10. Remove the bread from the oven, turn it onto a rack, and cool before slicing.

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