Can I Bake Using Something Else Instead of Cast Iron Pot? I also recommend adding a little honey and a little extra water (as mentioned in the recipe notes). After 30 minutes, remove lid from pot and bake uncovered for 12 – 15 minutes.Īll whole wheat flour can be used but loaf will be very dense, instead I recommend using half whole wheat flour and half white flour a better texture.Remove pot from oven and with floured hands or holding ends of parchment paper, carefully drop dough into hot pot cover with lid, then immediately return pot to oven and bake 30 minutes.Cover dough with an extra large bowl and allow to rest while pot is heating.Meanwhile, turn dough out onto a well floured surface then shape dough into a ball (I like to set on parchment paper heat resistant to 450 for easier transferring, which you can place right in the pot, but this is optional).Once oven has reached 450 degrees, place a cast iron pot covered with lid into preheated oven, heat pot for 30 minutes. Cover bowl with plastic wrap and allow to rise for 12 – 18 hours.Pour in warm water and stir mixture with a wooden spoon until a shaggy ball forms (you can add a little more flour if you feel it needs it). In a large mixing bowl, whisk together flour, salt and yeast.Salt: I just use regular table salt 1 1/2 – 1 3/4 tsp is what I prefer.If you don’t have one you can test by dabbing the water against your wrist, it shouldn’t be too hot. Warm water: I like to use a thermometer just to make sure it’s not too hot.
It has a deliciously crisp crust and a soft chewy, moist interior. This is easily one of the best loaves of bread I have ever made and it always disappears in no time! You’ll instantly fall in love after one bite! Looking for more easy bread recipes? Try my 1-Hour Bread, or for a dessert option don’t miss out on my Banana Bread recipe (another family favorite and no mixer required!). This allows the gluten to relax, making it easier to shape the bread.No Knead Bread – the easiest ever homemade bread recipe ever! Zero kneading required, just a quick mix, let the dough rest overnight then the next day it’s ready to bake. Transfer the dough to a lightly greased work surface, divide it in half, shape each half into a rough log, cover them, and let them rest for 15 to 20 minutes. To help develop the gluten, distribute the yeast's food, and expel any excess carbon dioxide, turn the dough every 30 minutes during the rising time: gently fold all four sides into the middle, and turn the dough over. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise, at room temperature, for 1 1/2 hours. The gluten will continue to develop as the dough rises, so you don't want to develop it fully during the kneading process. This rest period ( autolyse, in French) allows the flour to absorb the liquid and the gluten to start its development, making kneading easier and more effective.Īdd the yeast and salt, and knead the dough until it's fairly smooth, about 5 to 7 minutes by hand, 3 to 4 minutes by electric mixer, or 5 to 7 minutes in a bread machine. Add the flour, mix to combine, cover the bowl, and allow the mixture to rest for 20 minutes. To make the dough: Add the water to the poolish. When the poolish is ready to use, it will be doubled in size, and filled with large bubbles. Cover the container and allow to rest for 12 to 16 hours at room temperature. To make the poolish: Combine the flour, water, and yeast. Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
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