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Whole Wheat Bread…Much Improved

April 30, 2009

just out of the oven...still in the handy parchment paper sling

So forget my last post…I’m still going to leave it there as an ode to the learning process, but seriously,  that recipe doesn’t hold a candle to this one.  The Cook’s Illustrated “Almost No-Knead Bread” is fabulous and produces a bakery quality loaf–in my humble opinion of course!

Almost No-Knead Bread

3 cups unbleached all-purpose flour, plus a bit for flouring work surface
1/4 teaspoon instant or rapid-rise yeast
1 1/2 teaspoons salt
7 oz. water at room temperature
3 oz. beer
1 tablespoon white vinegar

Mix dry ingredients together in a large bowl.  Add water, beer, and vinegar. Mix ingredients until well incorporated. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.

Lay sheet of parchment paper inside a 10-inch skillet or bowl and spray with nonstick spray (you are make a sling of sorts to facilitate easy transportation into the preheated skillet later). Move dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball. Transfer dough to parchment-lined skillet and spray top of dough with nonstick cooking spray. Cover with plastic wrap and let rise at room temperature about 2 hours.  It will have doubled in size.

Place Dutch oven and lid inside oven and preheat to 500 degrees. When dough has risen completely, lightly flour top of dough and make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Using the parchment sling, transfer the dough into the Dutch oven, allowing the edges of the paper to overhang the rim of the pot. Cover pot and place in oven. Turn oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours before slicing.

simple lunch...avocado, tomato and mozzarella on toasted homemade bread

simple lunch...avocado, tomato and mozzarella on toasted homemade bread

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