Deep Covered Baker No Knead Bread Recipes

DEEP COVERED BAKER NO-KNEAD BREAD

Steps:

• Mix flour, seasoning mix, yeast and salt in large Bamboo Fiber Bowl. Add water and 2 tbsp (30 mL) of the oil to flour mixture; stir until blended. (Dough will be slightly sticky.)Cover bowl with plastic wrap and let rise at room temperature 6-10 hours or until dough is doubled in size.Brush Deep Covered Baker with remaining 1 tbsp (15 mL) oil using Chef's Silicone Basting Brush.Place dough onto a floured Pastry Mat; lightly sprinkle top of dough with flour. Fold dough over itself three or four times and place in baker.Microwave 2 cups (500 mL) water in Small Batter Bowl on HIGH 3-5 minutes or until boiling.Place uncovered baker into a cold oven and place batter bowl next to baker. Close oven. Let dough rise 1 hour or until doubled in size.Carefully remove baker from oven to avoid deflating dough. Remove batter bowl from oven. Preheat oven to 450°F (230°C).Cover baker with lid and bake 30 minutes. Remove lid and bake another 10-15 minutes or until bread is deep golden brown.Remove baker from oven. Carefully remove bread from baker to Stackable Cooling Rack; cool at least 20 minutes.

DEEP COVERED BAKER NO-KNEAD BREAD

Steps:

• Mix flour, seasoning mix, yeast and salt in large Bamboo Fiber Bowl. Add water and 2 tbsp (30 mL) of the oil to flour mixture; stir until blended. (Dough will be slightly sticky.)Cover bowl with plastic wrap and let rise at room temperature 6-10 hours or until dough is doubled in size.Brush Deep Covered Baker with remaining 1 tbsp (15 mL) oil using Chef's Silicone Basting Brush.Place dough onto a floured Pastry Mat; lightly sprinkle top of dough with flour. Fold dough over itself three or four times and place in baker.Microwave 2 cups (500 mL) water in Small Batter Bowl on HIGH 3-5 minutes or until boiling.Place uncovered baker into a cold oven and place batter bowl next to baker. Close oven. Let dough rise 1 hour or until doubled in size.Carefully remove baker from oven to avoid deflating dough. Remove batter bowl from oven. Preheat oven to 450°F (230°C).Cover baker with lid and bake 30 minutes. Remove lid and bake another 10-15 minutes or until bread is deep golden brown.Remove baker from oven. Carefully remove bread from baker to Stackable Cooling Rack; cool at least 20 minutes.

NO-KNEAD BREAD

Steps:

• In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams 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 warm 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 it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.