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No-Knead Country Bread

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No-Knead Country Bread

Directions

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Ingredients :

  • 3 ½ cups white bread flour
  • ½ cup sprouted spelt flour
  • ¼ teaspoon active dry yeast
  • 2 cups cold water
  • 1 ½ teaspoons fine kosher salt
  • Methods :

  • Step 1

    Place white bread flour, whole wheat bread flour, and yeast into a large mixing bowl and stir with a wooden spoon. Pour in cold water and mix with a wooden spoon or spatula until a very wet, sticky dough comes together, about 3 minutes. Add the salt and mix another 2 to 3 minutes. Scrape down the sides of the bowl. Cover with foil. Allow dough to rise at room temperature for 18 hours.

  • Step 2

    Deflate the bubbly dough with a spatula by scraping down the sides of the bowl and folding the dough over itself, turning the bowl as you go around in a circular motion, about 12 times or so.

  • Step 3

    Scrape the dough onto a very well-floured surface with a spatula. Sprinkle the surface of dough generously with flour. Generously flour hands and then roll and fold dough on the table until you've formed a round or oval loaf shape that has a smooth surface, 1 to 2 minutes. The dough is very sticky, so add more flour if you need. The shape doesn't really matter, but a smooth surface is the goal.

  • Step 4

    Transfer to a Silpat®-lined baking sheet and let rise, uncovered, until doubled in size, about 2 hours. The dough will spread out more than rise up, but this is normal.

  • Step 5

    Preheat the oven to 450 degrees F (230 degrees C).

  • Step 6

    Make 1 shallow slash down the middle of the dough with a very sharp knife or razor, being careful not to deflate the dough too much; the slash is optional. Spray the surface of the loaf very lightly with plain water to help the crust form.

  • Step 7

    Bake in the center of the preheated oven until nicely browned, about 30 minutes. Let cool on a rack before cutting.

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