Food recipes
Sullivan Street Bakery No Knead Wheat Bread
Sullivan Street Bakery No Knead Wheat Bread Ingredients: wheat flours, bread, unenriched wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry salt, table water, bottled, generic Dir...
Sullivan Street Bakery No Knead Wheat Bread
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
Directions:
You will need a covered pot similar to a Dutch Oven; five-quart or larger made of cast iron, Pyrex, ceramic, enamel- anything that can safely go into a 450F oven.
Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together.
It will be a shaggy, doughy mess.
Cover with plastic wrap and let sit 8-12 hours on counter top.
Shape & preheat: The dough will now be wet, sticky and bubbly.
Oil your pot well, but do not allow any oil to be standing in the pot.
With a wet spatula, dump the dough into your pot and nudge it into a ball shape.
Let it nap for 2 hours.
When youve got about a half hour left on the rise, preheat to 450F.
Bake: Your dough should have doubled in size.
Cover the pot.
Bake 30 minutes.
Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F Remove and let cool on wired rack.
If not eating right away, you can re-crisp crust in 350F oven for 10 minutes.
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
Directions:
You will need a covered pot similar to a Dutch Oven; five-quart or larger made of cast iron, Pyrex, ceramic, enamel- anything that can safely go into a 450F oven.
Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together.
It will be a shaggy, doughy mess.
Cover with plastic wrap and let sit 8-12 hours on counter top.
Shape & preheat: The dough will now be wet, sticky and bubbly.
Oil your pot well, but do not allow any oil to be standing in the pot.
With a wet spatula, dump the dough into your pot and nudge it into a ball shape.
Let it nap for 2 hours.
When youve got about a half hour left on the rise, preheat to 450F.
Bake: Your dough should have doubled in size.
Cover the pot.
Bake 30 minutes.
Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F Remove and let cool on wired rack.
If not eating right away, you can re-crisp crust in 350F oven for 10 minutes.