No-knead country bread
Food Wishes · ♥ 8.3K likes · 443.6K views · 42 min video
Read about loaves in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- bread flour
- sprouted spelt flour
- ¼ tsp dry active yeast
In a large bowl stir bread flour and a little sprouted spelt flour with about a quarter teaspoon of dry active yeast.
No-knead country bread: the dough
- 2 cup cold water
Stir in two cups of cold water with a wooden spoon about three minutes to a very wet, sticky dough.
Cover with foil and leave at room temperature about 18 hours; the long ferment develops the gluten without kneading.
Deflate by scraping down the sides with a spatula and folding the dough over itself about a dozen times while turning the bowl.
- flour
Scrape onto a generously floured surface and, with floured hands, roll, fold, turn and tuck into a loaf with a smooth skin.
Transfer to a Silpat-lined baking sheet (or one dusted with cornmeal) and rest uncovered about two hours until doubled, for example in a turned-off oven.
- water
Preheat the oven to 450; optionally slash down the center with a very sharp knife or razor and mist with water.
Bake in the center of a 450 degree oven about 30 minutes until browned and hollow-sounding when tapped.