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True no knead easy bread!

As promised on another thread here is the method I have been working on for a true no knead bread. I wanted a more dense moist bread than the Lahey/Bittman bread and I didn't want to wait hours on end for a second rise.
As much as I like the Lahey bread I wanted more for less. Call me a greedy CH if you like!
I wanted an easy bread to serve with the basil and maters coming out of my garden.
Perfect for dipping in a caprese salad.

I start with;

3 Cups King Arthur bread flour
2 Cups King Arthur AP flour
2 1/4 ounce packages of quick rise yeast
1 teaspoon fine sea salt
1/2 teaspoon sugar

Combine all dry ingredients and hand mix.
Then add;

1/4 cup EVOO
3 1/4 cups warm water.
Hand mix.
Cover container with lid or plastic wrap and place in fridge for 24 hours.
Dough will double in size.
The first photo is of the dough straight out of the fridge and the second a close up of the dough surface.

 
 
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  1. After the dough is pulled from the fridge flour a work surface. Tip your bowl on it's side and gently pull the dough from the bowl on to your floured work area. The dough will be a bit stringy and sticky.

     
     
    1. A close up of the dough in the bowl. As I pull the dough I do not knead it at all. Simply roll it onto the corner and lightly form the dough with your hands. The shape I form is for an 8 quart Le Creuset oval Dutch oven.

       
      1. Here is the dough ready to go into the pot. At this time I have had my Le Creuset pot in the oven at 500 degrees for a minimum of 30 minutes. From here I simply lift each end of the dough and plop it inside my Le Creuset. No need to be overly gentle. Today I am spritzing the loaf with plenty of water. I have not had any issues spritzing water into a 500 degree LC pot or with the dough being cold. I do get some discoloration inside the Le Creuset but it comes clean with a little bar keepers friend when it's time to clean up. If you want a more rustic looking bread you can skip the water and dust the bread with flour.

         
        1 Reply
        1. re: Fritter

          what you said bout the discoloration in your LC, that's why when someone mentioned to the person with the new LC pot to use it for NK Bread, I was surprised because of the discoloration in my LC pots from using it exactly for no knead bread plus the extreme heat you have to heat your pot up to before even putting the dough in. I think that's bizaar. sorry but that caught my eye. ok continuing reading further

        2. As soon as the bread is placed in the pot spritz with water, cover and return to oven. Bake at 500 degrees for 30 minutes then reduce temperature to 450 and bake an additional 20 minutes. At this point pull the pot and remove the lid. Check the internal temperature with a thermometer. I look for an internal temperature of at least 190 degrees. If you are still a few degrees shy just put the lid back on and leave the bread in the pot for an additional five minutes. If you are at the correct temperature pull the loaf and put on a cooling rack
          The finished product.

           
           
          2 Replies
          1. re: Fritter

            Gorgeous! So, no second rise required at all? Nice.

            1. re: fern

              Thanks!
              No second rise at all. :)
              I do expect that if you wanted a thicker loaf you could shape the dough and then cover it with oiled plastic wrap and allow 2-4 hours for a second rise. I guess I will have to try that in the future but what I was after here was a bread that was truly no knead and did not require any second rise.
              Fast, simple and delicious.

          2. Have you seen Artisan bread in 5 minutes, the master recipe? It's similar to your creation minus sugar and olive oil. You can just leave it in the refrigerator for whenever you want, up to 2 weeks. The brioche is good, too.

            http://www.artisanbreadinfive.com/?p=195

            2 Replies
            1. re: chowser

              They are using a bit more yeast and flour but no I had not seen that. I have not tried to hold my dough more than 24 hours as this batch makes a single loaf for my 8 quart oval pot. Thanks for the link though. I will have to take a closer look at that.
              I'm totally intrigued by KNB at the moment.
              How long is their rest or second rise?

              1. re: Fritter

                The rise after the dough is shaped and taken out of the fridge will be between 45 minutes and an hour - more or less. The recipe understates this time, but I've found a longer rise does make for a nicer loaf. I LOVE that book.