Bread · cold-ferment · dutch-oven · no-knead
Better no-knead bread
Source: Serious Eats: Better No-Knead Bread.
- Hydration
- 70 %
- Salt
- 1.5 %
- Total flour
- 1500 g
Ingredients
| Amount | Ingredient | Baker's percentage |
|---|---|---|
| 1500g | Bread flouror plain flour | 100 % |
| 23g | Salt | 1.5 % |
| 15g | Instant yeast | 1 % |
| 1050g | Water | 70 % |
Method
- Whisk the flour, salt, and yeast together in a large bowl.
- Add the water and stir with a wooden spoon until no dry flour remains.
- Rest 1: cover tightly with plastic wrap and leave at room temperature for 12 to 24 hours.
- Rest 2: move the bowl to the fridge for 3 to 5 days.
- Turn the dough out onto a well-floured surface. Turn it once or twice and shape it into a loaf.
- Rest 3: cover with a well-floured tea towel and let it rise at room temperature for 2 to 4 hours.
- Meanwhile, put a cast-iron Dutch oven in the oven, on a rack in the lower-middle position, and preheat to 230 °C.
- Slash the top 2 or 3 times, about 1 cm deep, with a floured knife.
- Working quickly, drop the dough into the hot Dutch oven.
- Bake with the lid on for 15 minutes.
- Bake without the lid for 30 to 45 minutes more, or until the internal temperature is 98 °C.
- Let the bread rest on a wire rack for at least 15 minutes before you slice it.