No-Knead Crusty White Bread Recipe from King Arthur Flour a BIG Winner with Me!

Delicious toasted and slathered with butter and homemade strawberry jam!

This is a recipe from the King Arthur website.  I came across it and though it sounded promising.  I was not disappointed!  It has the simplest of ingredients and directions.  It appeals to me because you store it in a 5-6 qt. container in the refrigerator for up to a week.  Also it makes 2-4 loaves of bread!  You just pull off the amount of dough you need and let it rise and bake.  Wonderful flavor and crusty and chewy too.  Yum sums it up!

Ingredients for No-Knead Crusty White Bread:

3 C. lukewarm water (about 105 degrees F)
6 1/2 -7 1/5 C. or most accurate of all 32 ounces unbleached all purpose flour
1 tablespoon salt
1 1/2 tablespoons Instant Yeast

The liquid/flour ratio is important in this recipe.  If you measure flour by sprinkling it in a cup and leveling it off, use 7 1/2 cups.  However if you measure flour by scooping the cup into the flour then leveling it off, use 6 1/2 cups.  The most accurate measure is by weight and 32 ounces is the perfect amount of flour!  I got the chance to use my new kitchen scale for the first time and it work out perfectly!

Combine all of the ingredients in a large mixing bowl or large plastic container with a tight fitting lid.  I used a big ice cream bucket!  Perfect! Just stir everything together with a big wooden spoon until combined.  It will make a very sticky rough dough.

Bread dough in an ice cream bucket!

 

Note:  If you choose to dirty up your big mixer use the beater blade and medium speed for only 30 to 60 seconds.

Cover the dough in the bucket or 5-6 quart container and let rise for 2 hours at room temperature.  Next leave covered and refrigerate for at least 2 hours or up to 7 days.  The longer you leave the tangier it will get.

When you are ready to bake sprinkle the top of the dough with flour.  Grease your hands and pull off 1/4, 1/3, or 1/2 of the dough.  Round into a ball and place on a piece of parchment paper.  Sprinkle with a bit more flour and cover with saran or a kitchen towel for the rise.  Let the loaf warm to room temperature and rise until doubled.  One to several hours depending on the temperature of your kitchen.

Preheat the oven to 450 degrees F.  Place the pizza stone or pan you plan to bake on into the oven.  Place a cast iron skillet on the bottom rack of the oven also.

Just before baking slash the top of the bread.  Slide the bread on the parchment onto the hot pan or stone.  Quickly pour at least 1 cup of water into the hot cast iron skillet and quickly close the oven door.  Bake 25-35 minutes until deep golden brown in color.

This would make 4 nice bread boules for soup I am thinking!

When done remove and cool on a rack,  When cold store in an airtight bag. 

French Bread and Bread Boules

Soup Boules for Dinner and a French Loaf.

This recipe normally makes two 18" loaves but my plan is to make bread boules for soup and one loaf.  I have already gotten it started this morning, oops!  There is the timer now.  Excuse me while I go check to see if it has risen appropriately.

Perfectly risen and I am delighted.  Here is my recipe:

Ingredients for French Bread:

2 C. warm water (110-115 degrees F)
1 t. honey
3 T. Instant yeast
5 C. bread flour (organic if you have it)
1 t. salt
1-2 T. olive oil
1 egg white slightly beaten
1 T. cold water

Using a small bowl combine the water and honey and stir until dissolved.  Sprinkle the yeast across the top and let stand for 10 minutes.

In a large mixing bowl , combine 2 C. of flour, salt, and the yeast mixture.  Mix with a wooden spoon for about a half of a minute.  Gradually add 2 more cups of flour.

Knead by hand or with a machine adding additional flour until the dough is smooth and elastic adding the 1 remaining cup of flour as you go.  NOTE:  Depending on the weather and humidity it could take a bit more or less flour.

Put the oil in a large bowl then add the ball of dough turning it to coat.  Cover and stand to raise in a warm place for about 1 1/2 hours until double in size.

Punch the dough down.  Turn onto a floured board and divide in half.  Then divide one of the halves again.  Form into 3 portions, cover, and let rest for 10 minutes.  Roll the larger half into a 15"x 10" rectangle then roll from the long end into a loaf.  Make 3 gashes in the top of the loaf. Place Seam side down on baking stone strewn with cornmeal.  Form the two smaller portions into smooth balls and slash the tops.  Position them rough side down on a baking stone strewn with cornmeal.  Cover the three portions and set in a warm place to rise for about 1 hour until doubled.

Preheat the oven to 375 degrees F.  Bake for 20 minutes.  Combine egg white and cold water.  Brush the loaves and return to the oven directly on the racks, having removed the loaves from the baking stones.  Bake an additional 15-25 minutes until the loaves sound hollow when tapped.  Cool on wire racks.

Yield 2 loaves or 1 loaf and 2 boules.  This bread will freeze nicely but be sure to cool completely then double wrap.