Almost No Knead Bread From Americas Test Kitchens Recipes

ALMOST NO-KNEAD BREAD 2.0

Steps:

• Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.
• Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
• Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray.
• Transfer dough to lightly floured work surface and knead 10 to 15 times.
• Shape dough into ball by pulling edges into middle.
• Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
• Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
• About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
• Carefully remove pot from oven and remove lid.
• Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
• Cover pot and place in oven.
• Reduce oven temperature to 425 degrees and bake covered for 30 minutes.
• Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees, 20 to 30 minutes longer.
• Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

ALMOST NO-KNEAD BREAD FROM AMERICA'S TEST KITCHENS

Steps:

• Whisk flour, salt, and yeast in a large bowl. Add water, beer, and vinegar. Using a rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature 8-18 hours.
• Turn dough out onto lightly floured board; knead lightly 10-15 times to form a smooth, round ball; shape into round by pulling edges of dough up onto the middle. Lay on the counter 12" x 18" sheet of parchment; spray with nonstick cooking spray. Place dough round on parchment, seam side down and gently place in a dutch oven. Mist lightly dough with nonstick cooking spray. Cover with plastic wrap; let rise about 2 hours, until double. (If you poke a finger into the dough and the dent remains, it's double.)
• Lightly flour top of the loaf (I forgot to do this -- still worked) Using a sharply serrated knife, cut ½ -inch X into the top of the loaf (Yes, I forgot this too). Remove plastic wrap from dough
• Adjust oven rack to the middle position. Cover the pot and put it in a cold oven. Heat oven to 425F. Once the oven reaches 425 degrees, bake for 30 minutes.
• Remove lid and bake, uncovered, 20-30 minutes longer, till bread is deep brown and the center of the loaf registers 210F on an instant-read thermometer. Carefully remove bread from the pot and place it on a wire rack to cool. Let cool 2 hours before slicing.
• Note: This bread is best eaten the day it's made, but will keep wrapped in a double layer of plastic and stored at room temperature for up to 2 days. To re-crisp crust, place unwrapped bread in a 450-degree oven for 6 to 8 minutes. Freezes well for up to 3 months.

NO-KNEAD ARTISAN STYLE BREAD

Steps:

• Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
• Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
• Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].
• Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.
• Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.
• Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.