Monday, February 22, 2010

No-Knead Bread - Sandwich Style



So a couple of weeks ago I posted about finally making the no-knead bread. Afterword, I was anxious to make it again, but this time I wanted to make it in a loaf shape so that we could use it during the week for sandwiches. I used a tutorial taken from The Kitchn which provided great pictures of each step needed to shape the bread into a loaf form.  If you are considering making the bread, I highly recommend referencing their pictures to guide you through. Once again, this was a no fail way to make bread. Next time I believe I will try using whole wheat flour!


No-Knead Loaf Bread

3 cups all-purpose or bread flour, plus more for dusting

1/4 teaspoon instant yeast

1 1/4 teaspoon salt

In a large bowl, combine the flour, yeast, and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle flour over the top of the dough and knead the dough just two or three times until flour is incorporated and the dough is no longer sticky.

Shape the dough into a sandwich loaf using these guidelines.

Place dough into a greased bread pan and let rise until it’s just starting to crest over the rim of the pan. Turn on the oven to 450 degrees to pre-heat about 20 minutes before baking.

Just before baking, rub a little flour onto the surface of the loaf and cut a slash with a serrated knife. This will help to prevent cracking as the loaf rises in the oven.

Bake the loaf for about 30 to 35 minutes, turning once halfway through. The loaf should be a golden-red with a few toasted brown spots. Shake out of the pan and place on a wire rack to cool.

Source Jim Lahey, Sullivan Street Bakery and

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