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Addison Independent Almost No Knead Bread

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Posted on February 25, 2010 | Blog Category:
By Jessie Raymond



Makes one double-size loaf

White Flour Recipe:
6 cups all-purpose or bread flour
1/2 tsp. instant or rapid-rise yeast
3 tsp. salt
1 1/2 cups plus 4 Tbs. (14 ounces) water at room temp
1/2 cup plus 4 Tbs. (6 ounces) beer
2 Tbs. white vinegar (cider and wine vinegar are also fine)

 

Whole Wheat Recipe:
4 cups all-purpose or bread flour
2 cups whole-wheat flour
1/2 tsp. instant or rapid-rise yeast
3 tsp. salt
4 Tbs. honey (or 4 Tbs. raw sugar)
1 1/2 cups plus 4 Tbs. water at room temp
1/2 cup plus 4 Tbs. (6 ounces) beer
2 Tbs. white vinegar

Baking Instructions:

Mix ingredients, form a ball, and let it rise for 8 to 24 hours. (8 is fine)

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Turn out on a floured surface, and with floured hands lightly knead 10-15 times. Form a ball, pulling sides to tighten skin. Form loaves, ready for your preferred baking vessel, mist with oil, cover with plastic wrap and let it rise for 2 hours.

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For both these recipes, preheat your oven 35 minutes ahead of baking with Dutch oven or cloche inside to 500 degrees.

Place in hot covered Dutch oven or cloche, score the top crust with a razor sharp knife however you like.

Reduce temperature to 425 when the bread dough goes in and bake covered for 30 minutes. Then remove cover and bake an additional 15 minutes or until the internal bread temperature reaches about 200 degrees.

Jessie’s modifications:
• I haven’t yet tried beer in this recipe (I prefer to serve it on the side). I just use an equivalent amount of water.
• I don’t have instant yeast on hand, so I use regular active dry yeast. I’ve been told that I should use slightly more of the active than the instant but I haven’t, and it still turns out fine.
• I also have yet to try baking this bread in a Dutch oven, and until I find the lid to mine, this is how things are going to stay. Instead, I form it into a long loaf for the second rise, and bake it, uncovered, on a pizza stone.

 

Note: This recipe is derived from the Almost No Knead Bread recipe at Cook’s Illustrated. Other variations on the no-knead theme can be found at the Breadtopia Web site.

Do you have a favorite bread recipe, or a success or failure with the no-knead bread? Weigh in on it in the comments section below!

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