Easy No Knead Bread
Guys, I’m a little sad today. My trusty little kneading machine has kicked the bucket. I knew she was on her last leg, but I still wasn’t ready to let her go. She was actually a breadmaker I picked up at Goodwill about three years ago. She was marked $4.99 and fifty percent off, so I picked her up for $2.50.
buy generic adderall onlineI didn’t use her to bake bread though. I used her just for her dough cycle, since I don’t have a stand mixer, and I’m too lazy to knead by hand.
Anyway, my husband was unloading the dishwasher yesterday and noticed that the mixer mechanism at the bottom of the pan had broken offorder adderall online.
So, I’ll need to find another Goodwill breadmaker soon. I stopped by a couple Goodwills yesterday, and I didn’t care for the selection. Isn’t that how it always works? Any other time, there seem to be about 7 million nearly new breadmakers at every Goodwill. Now that I’m in the market for one, there are slim pickings. Oh well. Such is life.
Anyhow, since I don’t have a breadmaker to knead my dough for me, I figured it’s a good time to make some no-knead breadclomid for sale.
buy tramadol onlineNo-knead bread is super easy, uses only a few basic ingredients, and is delicious. It’s crusty and crackly on the outside, and nice and chewy on the inside.
After making many no-knead loaves, I think the one thing you want to remember is not too try to hard.
When I first starting making no-knead loaves, I was kinda intimidated by yeast. So I read lots of recipes, and nervously tried one out.
The result was good, but not quite like the picture in the recipe.
Here’s the deal. Just follow the directions, and if yours doesn’t look exactly the same as mine, it’s okay. Just go with it.
If it’s an ugly, sloppy mess, it will still work. That’s the beauty of this stuff. It’s artisan style bread, so imperfections, wrinkles, misshapen-ness are just fine. Don’t overthink it.
I tried too hard. I’d add more flour. Then more water. Then flour. Ugh! Just go with it…
Okay, so onto the bread.
If you have a food scale, use it. If you don’t, that’s okay too, but I would highly suggest picking one up. I’ve noticed that I have much better baking results when I use one.
If you don’t have a food scale, just scoop 3 and 1/4 cups of flour into a bowl.
Add to it 1 and 1/2 teaspoons of salt. I like Himalayan pink salt, but any kind will do.
Then add 1 package of yeast (or 2 and 1/4 teaspoons if you use bulk).
Mix it up with a whisk or spoon.
Pour in 1 and 1/2 cups of warm water. Just make sure the water isn’t piping hot, or it will kill your yeast. I like to judge the temperature on my wrist. If it feels too hot on my wrist, it’s probably too hot for the yeast.
Use a wooden spoon and stir it all around. At first, it’s going to seem really wet. Then it will seem like it’s too dry.
Just keep stirring.
I did CrossFit yesterday, and mixed up my dough last night. The stirring made me want to cry! Thank you JoCo CrossFit.
As long as you haven’t just finished CrossFit when you’re out of shape, stirring the dough should not make you want to cry.
If you don’t want to stir, you can use your hands to mix, but it will be very sticky, and your hands will be completely covered in dough.
Also, if you use your hands, don’t forget that you DO NOT KNEAD. We don’t want to overmix the dough, or you won’t get the best result.
Eventually, everything will combine and you will have a really sticky, shaggy dough like this.
Put the lid on the bowl and leave it on the counter for a couple hours. It should puff up nicely. I forgot to take a picture of mine, sorry.
If you aren’t using a lidded bowl, just cover it with cling wrap or foil.
After two hours, pop the bowl in the refrigerator. Leave it there until you’re ready to use it.
Once you are ready to bake your bread, take it out of the fridge and tear off half of the dough. If you put a little oil on your hands first, the dough won’t stick to you.
Tuck the rough ends under to make a ball about the size of a grapefruit. It can be uneven or ugly. No worries there.
Put the ball on a piece of parchment paper, on top of an upside down cookie sheet. We won’t be using the cookie sheet in the oven, but it makes transporting the dough a lot easier.
Sprinkle your dough ball with a bit of flour, and rub it around so that it’s no longer sticky on top. Let your dough warm up and rest for about an hour. I usually let my dough rest near the oven, where it’s nice and warm.
While your dough is resting, preheat your oven to 450 degrees. If you have a baking stone, place it on the middle rack and preheat it as well.
If you don’t have a baking stone, use your heaviest baking pan and turn it upside down. You can also use a heavy dutch oven, cast iron skillet, etc. We just want whatever the bread will be baking on to be preheated as well. Just make sure whatever you are using doesn’t have plastic handles, or anything else that could melt.
I didn’t care for the baking stones I had, so now I used unglazed tiles for baking and making amazing brick oven style pizzas. I’ll have a post about that soon.
Put a metal pan on your bottom rack to preheat as well. The size or shape doesn’t matter. We are just going to use it as a steam pan later.
After about an hour, your dough will have loosened up and puffed up a bit. If will have a bit of wiggle when you shake it. It will still be a little cool, but no longer cold from the fridge.
We’re almost ready for baking!
First, you’ll want to slash your dough to help it bake through the middle. The easiest way for me to slash is with kitchen shears. Open them wide and cut three diagonal lines across your dough, about 1/2 inch deep.
If you don’t have kitchen shears, you can use a knife to slash instead. Just use a quick and light motion to slash. Getting the blade wet first will help with drag.
Holding the parchment paper, transfer your dough into the oven, onto your baking stone, dutch oven, skillet or pan.
Next, quickly but carefully pour 1 cup of hot water into the preheated pan you put on your bottom rack. Quickly close the door to contain the steam in the oven.
Bake for about 30 minutes, until the bread is a deep golden brown.
You will know it’s done when you thump it and the loaf sounds hollow.
Carefully remove from the oven and cool on a cooling rack. Once it has cooled a bit, slice off a thick piece and enjoy!
Have do you feel about baking bread? Do you have any tips to share? Please comment below.