Almost No Knead Bread
Crusty Bread...I love crusty bread! And to be able to make it at home...who would have thought!
Crusty Bread...I love crusty bread! And to be able to make it at home...who would have thought!
- Carbohydrate 64.8859658333333 g
- Cholesterol 0 mg
- Fat 0.866583333333333 g
- Fiber 2.59675004005432 g
- Protein 8.85624166666667 g
- Saturated Fat 0.142092708333333 g
- Serving Size 1 1 Serving (132g)
- Sodium 3.61716666666667 mg
- Sugar 62.289215793279 g
- Trans Fat 0.276664791666667 g
- Calories 309 calories
Step-by-step
- In a large bowl add flour , yeast, and salt. Mix well.
- Add water: and then add the beer and vinegar.
- Mix well to incorporate all the dry ingredients with the wet.
- Form into a ball and cover with a plastic wrap.
- Let rise for 8-18 hrs in a 70 deg warm place. (I placed mine in the oven).
- Flour your working place(countertop) and place the risen dough bread onto it. It is at this point you may want to add seeds, cheese etc. as you knead the dough 10-15 times being careful not to deflate all the bubbles in the dough.
- It is a soft dough...don't put all your strength into it.
- Form into a ball and place on a lightly greased parchment paper lightly grease the top. Add any toppings (or omit if doing plain) and cover with plastic. Let rise for 2 hours. Score with a sharp blade 1/2 inch deep and sprinkle with some flour.
- After 1 hour and a half hour has passed preheat the oven to 500 for 35 minutes with the Corning Ware in it. Lower heat to 425 deg F
- Place bread with parchment in hot Corning Ware. Cover and bake for 30 minutes. Uncover and bake an additional 10-15 minutes. Cool and Enjoy a slice or two
Traditional sandwich loaves rely on mechanical gluten development and dairy fats for a tender crumb, but rustic hearth bread achieves its structure entirely through time and thermal shock. Combining a tiny fraction of instant yeast with a long eight-to-eighteen-hour rise allows protease enzymes to naturally break down proteins, yielding complex flavor without aggressive physical manipulation. Incorporating a small amount of lager and white vinegar introduces acidity that strengthens the gluten network while balancing the inherent sweetness of the grain. Handling the wet dough requires a light touch on a heavily floured countertop to preserve the internal gas bubbles created during fermentation. Preheating a heavy ceramic dish at 500 degrees Fahrenheit for thirty-five minutes creates the necessary radiant environment for rapid oven spring once the dough is transferred. Covering the vessel for the first thirty minutes traps internal moisture released by the loaf, gelatinizing the starches on the exterior to form a blistered crust before the lid is removed to deepen the color. Pairing this crusty, open-crumb loaf with rich, braised meats or sharp cheeses provides a structural contrast that absorbs flavorful pan juices efficiently. Let the baked loaf cool completely on a wire rack before slicing to allow the crumb structure to set fully.
