Brinkman Family Best Recipes: Overnight No Knead Bread
John Brinkman
Yield: 1 kg loaf
My weekend bread recipe. Makes a rustic loaf with a terrific crust. When it's a couple days old, toast the slices and eat with Bruschetta.
Ingredients
-
700
grams all-purpose or bread flour, more for dusting
-
2
ml yeast
-
20
grams salt
-
1000
grams Water
Preparation
- In a large bowl combine flour, yeast and salt. Add water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours.
- Preheat oven to 480 degrees. Put an 8-quart heavy covered pot in oven as it heats. When dough is ready, remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed. Score surface of dough with a serated knife. Cover with lid and bake 30 minutes, then remove lid and bake another 15 minutes, until loaf is browned. Cool on a rack.