![]() ![]() This will soften the crust just a bit so it's not so crunchy. For a softer crust – If you're not a fan of the crispy crunchy crust, you can immediately brush your loaf with butter when it comes out of the oven.If you slice into a hot loaf, you'll end up with a gummy center that will seem underbaked. I know it's difficult, but try to wait at least 20 minutes before slicing into your loaf. Put your loaf in the oven and then quickly pour a cup of HOT water into the broiler pan and shut your oven. No Dutch Oven? No problem! You can use a cookie sheet for your bread (parchment paper is still helpful) and place a metal broiling pan in the oven on the lowest rack and preheat both pans in the oven to 450 degrees.You don't want to go crazy with the flour, but a well-coated surface is helpful. Using well-floured hands and work-surface will help tremendously in keeping the dough from being too sticky. Because it's no-knead, it needs to be wet in order for the gluten to form properly. We call this a “free-form” loaf of bread. This is intended to be a wet dough, don't keep adding flour expecting a loaf to form. I’ve successfully done half whole wheat and half all-purpose at the full 6 and 1/2 cups. You can use whole wheat or fresh ground, but reduce flour to 5 1/2 cups and increase only if the dough is too wet and won’t hold any type of shape. Spoon flour into measuring cup and level. Flour. Use unsifted all-purpose or bread flour.Wooden dough scraper is handy for scraping the dough out of the bowl.You can make it without one but they make things so much easier and are a work horse in the kitchen 10 Time-Saving Uses for a Wooden Bench Knife in the Kitchen ![]() Wooden bench knife makes it super easy to separte out the dough without it sticking to your hands and helps to form the loaf, plus makes clean up a breeze (no gummy flour on sponges or countertops).Cast iron bread baking Dutch oven I love this one because I don't worry about the knob melting and can use the lid as a skillet, plus no enamel coating to scratch or damage.Bread lame this razor blade makes it easy to slash the top of the dough without tearing it or burning myself on the side of the preheated Dutch oven.Banneton dough proofing bowl this little bowl is priceless to help form a nice dome on top of round loaves.Speaking of sourdough, here's my free homemade sourdough starter series! ![]() While not required, these are some tools that I find invaluable in my bread baking, both this easy no knead artisan bread dough and my sourdough loaves. The recipe states this makes two nice sized loaves. This bread has that awesome crunchy yet chewy crust with an incredible soft flaky crumb. Store your yeast in the fridge to help prolong shelf life. Yeast – I use active dry yeast but instant will work too.Vinegar – I use my homemade apple cider vinegar but any vinegar will do, it helps create a better texture in no-knead bread recipes.Salt – I use Redmond's Real Salt or sea salt, but table salt works fine too.You'll also want to be sure your water is free of chlorine or other contaminants as this can affect baking. If using a thermometer about 115 degrees Fahrenheit or warm to the inside of your wrist. ![]()
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