Make Your Own Bread: DIY No-Knead Bread
Have you always wanted to learn to bake bread at home but never had the time? Master the very simple no-knead method and you’ll feel like a professional baker!
Today is the perfect day to try this recipe, because November 17 is National Homemade Bread Day!
My go-to recipe has been adapted from one I originally found on www.kingarthurflour.com. You will need: 7 cups of all-purpose flour, 3 cups of lukewarm water, 1 tablespoon salt, and 1 ½ tablespoons active dry yeast. You will also need a large bowl, and a mixing spoon, or if you have one, a dough whisk.
Process: It couldn’t be easier. Add all of your ingredients to your bowl, starting with the water, and stir together until you get a shaggy mass. It will be stiff, and a bit difficult to stir, but don’t worry! It doesn’t need to look perfect.
Then cover your bowl, and leave it out for 2 hours. After that, sprinkle some flour over the top, and then stash it, covered, in your fridge for at least 4 hours or overnight. Once the dough has rested in the fridge, you are ready to shape. Flour your hands and counter a bit, and sprinkle a bit over the dough in the bowl, then pinch off a piece about the size of a grapefruit. Shape it into a ball by turning it in your hands or on the counter, sort of like you are turning a steering wheel, and stretch the surface of the dough around the ball.
Once you have a fairly smooth dough ball, place it on a sheet pan that has either been sprayed with cooking spray, lightly oiled, or even just has a dusting of cornmeal over it. Cover with a clean kitchen towel, and set aside in a warmish, draft-free place for about 1 hour. During the last 15 minutes of that hour, preheat oven to 450 degrees. Once the hour is up, uncover the risen loaf, and make 2 or 3 slashes across the top with a sharp knife. No need to go too deep, just give it some room for expansion. Then, it goes into the oven for about 25-30 minutes.
It is done when the internal temperature is 190-210 degrees, or you can carefully pick up the loaf with an oven mitt or towel to protect your hands (it will be hot!) and thump the bottom. It will have that hollow sound our grandmothers always told us about!
And that’s it! Give it some time to cool a bit, and enjoy your delicious, homemade bread. Sprinkle some more flour on the remaining dough and store, covered in your fridge for up to 7 days, following the above procedure to make a loaf whenever you are craving hot, fresh bread.