![]() The key was replacing all that effort with time (i.e. It was almost unbelievable that you could create an amazing rustic-style artisan bread with literally only a few minutes of mixing ingredients together (just slightly more effort than using a bread maker). But.the “secret doors” were opened about 15 years ago, when Jim Lahey of Sullivan Street Bakery in New York City, introduced the concept of long fermentation no-knead bread. kneading, rising, kneading, rising, shaping, baking)…and it does. I was totally of the belief that incredible bread requires significant sweat equity (i.e. My weekend bread-baking “therapy sessions” were fewer and farther between. ![]() But that first loaf, warm and fresh out of the oven, was the ultimate reward.Īs life moves on, time gets squeezed. I would often make 2 or 3 loaves, quickly devouring the fresh baked one and then freezing the others to savour through the rest of the week. This was a labour of love, and the results were definitely worth it. For years, this was something I saved for a weekend, as some of the beautiful breads I would make could take as much as 3 hours or more from beginning to end (with a couple of 20 minute kneading sessions - which was dramatically shortened when I bought my first stand mixer, but I’d always finish kneading by hand as I didn’t want to miss the silky smoothness of the dough). It’s like a kind of therapy, where you can just leave everything behind and get swept up with the aromas of the fresh flour, the beautiful way that yeast blooms (or the incredible bubbles and aromas of an active sourdough starter), and bringing the dough together into a silky smoothness. Flour is dryer at higher altitudes and absorbs more water.I absolutely love making bread. If you are baking at higher altitudes, consider adding more water 1 Tablespoon at a time. After multiple recipe tests, I found that the only adjustment is reducing the amount of yeast to 1/4 teaspoon. This recipe was written and tested at sea level, but I have also made this bread at high altitude 5,280 feet in Denver, Colorado. It’s best when eaten within two or three days, but once stale can be used in recipes such as french onion soup, Thanksgiving stuffing, and homemade croutons. Keep the bread in dark cool place is best (like a bread drawer). No knead bread can be stored in a paper bag or bread bag for a couple days. Remove the lid and bake for 15 more minutes. Cover with a lid and return the pot to the oven. Remove heated dutch oven pot and place the dough ball inside. Shape it into a ball tucking any loose seams underneath the ball. Place risen dough on a floured work surface. Place your dutch oven pot in the preheated oven and allow the pot to heat up for at least 30 minutes. Allow dough to rise at room temperature for 12 to 18 hours. Cover the bowl tightly with plastic wrap. Use a spatula, wooden spoon or your hands to combine the ingredients into a shaggy ball. Use a big bowl so the dough has room to rise.
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