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Faster No Knead Bread
No Knead Bread Anyone can make this foolproof bread. Nokneading… no proofing the yeast. You’ll need a 4 or 5-quart Dutch oven with an oven-safe handle. I recommend an oven thermometer to make sure your oven is hot enough and a pair of oven gloves areadvisable. (For the original overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours). ALWAYS AERATE (not sift) YOUR FLOUR BEFORE MEASURING! – Cooker Dai
Prep Time: 5 minutes
Cook Time: 40 minutes Why do not try now. Just follow my step to do your cooking.
Total Time: 4 hours,25 minutes Actually there is some addition recipe which I would share later.
Makes: One loaf Actually there is some addition recipe which I would share later.
Health is much important for all of us.
Ingredients: Health is much important for all of us.
- 3 cups (390 gms) all-purpose or bread flour (aerate flour before measuring)
- 1/4 teaspoon yeast, active dry or instant (1 gm)
- 1 teaspoon salt(6 gms)
- 1 1/2 cups hot water, not boiling(354 mL) – I use hot tap water – about 125-130° F
- (about 2 Tablespoons extra flour for shaping)
Instructions: Do you like to try this recipe? I believe your answer is YES.
- Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
- Cover with plastic wrap and let stand at room temperature for 3 hours.
- After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
- Place in aparchment paper-lined bowl (not wax paper) and cover with a towel. Let stand on counter top for about 35 minutes.
- Meantime place Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
- Whenoven reaches 450° carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment papergoes in the pot too) Cover and bake for 30 minutes.
- After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 – 15 more minutes. Let it cool at least 15 minutesbefore slicing.
No Dutch Oven? Didn’tTurn Out? Other Questions? Click here. This is the basic recipe for this delicious food.
Want It Faster? Click here for my 2-HOUR No Knead Bread. I would say this is so easy to do.
Aerating and Sifting are Not The Same: Click here to learn more. Donot doubt your cooking ability.Just do it.
Donot doubt your cooking ability.Just do it.
Faster No Knead Bread
Didn’t Turn Out? Other Questions? Find Answers Here.
My dough didn’t rise.
- No knead dough doesn’t rise like standard yeast breads, it only puffs up and gets bubbly. It will be a littlebigger after the resting time but don’t look for a much larger volume.
- Your yeast may notbe fresh and should not be used past the expiration date. Even with a good expiration date, yeast has a short shelf life once a package is opened. Even with the small packets, once it’s opened, yeast should be tightly sealed and kept in the freezer, not refrigerated.
- Your water may have been the wrong temperature. For the faster method, hot tap water is usually around 125 to 130°F. Anything hotter than that is too hot. And boiling water is definitely out. For the overnight method, cold to room temperature water works.
- You changed the recipe. It’s best to follow the recipeexactly for the first time. That way you know it works. Don’t change the recipe the first time, paying attention to every detail. You can get creative later on.
Mydough was too dry.
- You did not aerateyour flour before measuring. Flour always settlesin the bag or container and must be aerated before measuring; otherwise, you will be using too muchflour. To aerate flour, using a large spoon or spatula, stir the flour around to incorporate some air.
- You measured the flour incorrectly. Tomeasure flour, use a flat-topped measuring cup, gently spoon the aerated flour into the cup until it’s mounded above the rim and level off the excess with the back of a knife. Do not tap the cup orthe container of flour.
- You c
hanged the recipe.
My dough was too runny.
- You used too much liquid or not enough flour. Use a cup specific for measuring liquids, have it on a flat surface and view it at eye level to make sure your liquid is at thecorrect line.
- You sifted the flour beforemeasuring, which would cause you to use less flour than required.
- You changed the recipe.
My bread wasn’tcooked inside.
- Your oven (and pot) were not preheated long enough. Use an oven thermometer to make sure your oven has reached 450°F. It can take over half an hour.
- You sliced it too soon. After bread is removed from the oven, itwill continue to cook inside. It’s best to let it cool completely before slicing (I know it’s hard to wait!)
Can I make it with Gluten-Free flour?
- Well…. you can make it with gluten free flour but you may not like it. I tried it and the loaf was smaller and more dense and chewy, without the traditional big holes and it didn’t taste anything like the original recipe. I tried it once but nobodywanted to eat it.
I don’t have a Dutch oven.
I have onlymade this bread in an enameled cast iron Dutch oven (Le Creuset) so I can not recommend something Ihave not tried. By doing a little research and reading through the comments here, people say theyhave used: Do you think it is easy or complex to learn?
- a glass pyrex dish with a lid
- a stainless steel pot with a lid
- a clay baker
- a springform pan with an aluminum foil top
- a pizza stone with a stainless steel bowl cover
- a black cast iron pot with a lid
Keep in mind that any lid must be tight fitting because you need to createsteam inside the pot and the lid should have an oven-proof handle (not plastic). Your pot will needto hold at least 3 quarts but 5 to 6 quarts is most common. Do you like to try this recipe? I believe your answer is YES.
Doesn’t hot water kill the yeast?
No. Hot water does not kill yeast. Today’s yeast is more sturdy and accommodating than years ago and can tolerate water or liquid up to 130°F. The killing point foryeast is 140°F. (average tap water comes out at about 120-125°F – my tap water is 127°F) Why do not try now. Just follow my step to do your cooking.
Parchment paper: Parchmentstuck? Don’t have parchment paper?
If yourparchment paper stuck it’s from using an inferior brand. Reynolds brand will never stick. If you can not get Reynolds brand you need something to lift the dough and place it in the Dutch oven. You can try using a well floured kitchen towel to transfer the dough, letting the dough roll off the towel into the hot pot. Do not leave the towel in thepot, only use it as a means of lifting the dough.Do NOT use wax paper in a hot oven. It will melt onto the bread and it will be ruined. I don’t use a towel because my dough always sticks to the towel. Parchment paper makes the job super easy but inferior papers can stick. I always use Reynolds brand – it never sticks. Cooking is really my love. I like to do it everyday.
How Do You Aerate Flour?
Flour must beaerated before measuring because it often settlesin the bag or container making it heavy and compact, resulting in too much flour being measured. Aerating basically means fluffing it up and is notthe same as sifting. Flour should not be sifted before measuring unless the recipe states to do so.Otherwise sifting will result in too little flourbeing measured. Do you like to try this recipe? I believe your answer is YES.
If you dip into flour without aerating, you will be getting too much flour and your dough will be too dry. To aerate flour yousimply stir it around with a spoon before measuring. To measure, be sure to use a flat-topped dry measuring cup. You can see how I aerate flour in myEasy One Bowl Chocolate Cake video: https://www.jennycancook.com/recipes/easy-one-bowl-chocolate-cake/ I really appreciate Modernist Cuisine teach me much knowledge.
After aerating, there are two ways to measure the flour: 1) Scoop & Level – Gently scoop the flour up with a spoon and sprinkle it into your measuring cup until it’s mounded above the rim. Do not tap the cup or the container of flour. Finally, level off the excess flour with the back of a knife. 2) Dip & Level – Gently dip your measuring cup into the flour until it’s mounded above the rim and level off the excess flour with the back of a knife. A properly measured cup of flour weighs 4 1/4 ounces. This is the basic recipe for this delicious food.
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