No Knead Bread Or Camp Fire Bread Recipe 365

NO-KNEAD BREAD OR CAMP FIRE BREAD RECIPE - (3.6/5)

Steps:

• Mix 4 ingredients till combined. Cover with foil and let sit in a warm place for 12 - 18 hours. Preheat oven to 450ºF. when ready to bake. Place cast iron pot in the oven to warm for 30 minutes. (Can use a nice pot like Le Creuset or just your average rusty dutch oven, minus rust!) While the pot is warming, dump your dough out onto a heavily floured surface. While it has been sitting, it has been turning into a wet, bubbly goo. (I may add other ingredients at this point. I use 1/2 chopped, sauteed onion, 2-3 cloves garlic, 1-2 Tablespoons olive oil and 1 heaping Tablespoon Rosemary. Yummy) So dump it out and dust it with flour. Turn it over a couple times just so it forms into a ball. Cover with a towel and let sit for up to 2 hours, or until you pot is heated. Then place the ball of dough into the pot. Cover with lid and bake at 450)F. for 30 minutes. Remove lid and bake for an additional 15 minutes. The bread should sound hollow when tapped.

NO-KNEAD COUNTRY BREAD

Steps:

• Place white bread flour, whole wheat bread flour, and yeast into a large mixing bowl and stir with a wooden spoon. Pour in cold water and mix with a wooden spoon or spatula until a very wet, sticky dough comes together, about 3 minutes. Add the salt and mix another 2 to 3 minutes. Scrape down the sides of the bowl. Cover with foil. Allow dough to rise at room temperature for 18 hours.
• Deflate the bubbly dough with a spatula by scraping down the sides of the bowl and folding the dough over itself, turning the bowl as you go around in a circular motion, about 12 times or so.
• Scrape the dough onto a very well-floured surface with a spatula. Sprinkle the surface of dough generously with flour. Generously flour hands and then roll and fold dough on the table until you've formed a round or oval loaf shape that has a smooth surface, 1 to 2 minutes. The dough is very sticky, so add more flour if you need. The shape doesn't really matter, but a smooth surface is the goal.
• Transfer to a Silpat®-lined baking sheet and let rise, uncovered, until doubled in size, about 2 hours. The dough will spread out more than rise up, but this is normal.
• Preheat the oven to 450 degrees F (230 degrees C).
• Make 1 shallow slash down the middle of the dough with a very sharp knife or razor, being careful not to deflate the dough too much; the slash is optional. Spray the surface of the loaf very lightly with plain water to help the crust form.
• Bake in the center of the preheated oven until nicely browned, about 30 minutes. Let cool on a rack before cutting.

EASIEST NO KNEAD BREAD

Steps:

• Night before: Add the bread flour, salt, sugar and yeast to a Tupperware (or mixing bowl) and mix. Add the warm water (it should be slightly warmer than room temperature) and then mix until well incorporated. The dough will be quite wet and sticky (this is normal). Spread the dough across the Tupperware, cover and let it rise overnight (12 - 20 hours) at room temperature.
• The next day: Pre-heat oven to 500°F.
• Flour a piece of parchment paper. Remove the dough out of the Tupperware onto the parchment paper. Sprinkle any add-ins in the middle if using and then use a bench scraper to bring the sides towards the middle to cover. Sprinkle a bit more flour on top and then carefully flip the dough onto another piece of parchment paper so the smooth side is facing up. Keep it covered until oven is preheated.
• Once oven is ready, uncover and cut along the top about 2 mm deep. Drizzle some olive oil between the cut. Sprinkle any seasonings (ie. everything bagel seasoning) if using.
• Transfer the ball of dough (with the parchment paper) into a baking dish, spray wth water about 3-4 times and cover. Reduce heat to 450°F and then bake for 30 minutes. Remove the lid and then bake for an additional 10 minutes or until top is golden brown to your liking.
• Remove from oven and allow it to cool for at least 20 minutes. Serve and enjoy!
• Add the bread flour, salt, sugar and yeast to a Tupperware (or mixing bowl) and mix. Add the warm water (it should be slightly warmer than room temperature) and then mix until well incorporated. The dough will be quite wet and sticky (this is normal). Spread the dough across the Tupperware, cover and let it proof for 1 - 1 1/2 hours, or until double in size.
• Pre-heat oven to 500°F. Flour a piece of parchment paper. Remove the dough out of the Tupperware onto the parchment paper. Sprinkle any add-ins in the middle if using and then use a bench scraper to bring the sides towards the middle to cover. Sprinkle a bit more flour on top and then carefully flip the dough onto another piece of parchment paper so the smooth side is facing up. Keep it covered until oven is preheated.
• Once oven is ready, uncover and cut along the top about 2 mm deep. Drizzle some olive oil between the cut. Sprinkle any seasonings (ie. everything bagel seasoning) if using.
• Transfer the ball of dough (with the parchment paper) into a baking dish, spray wth water about 3-4 times and cover. Reduce heat to 450°F and then bake for 30 minutes. Remove the lid and then bake for an additional 10 minutes or until top is golden brown to your liking.
• Remove from oven and allow it to cool for at least 20 minutes. Serve and enjoy!
• Spray the top with water generously, about 10 times. Remove pre-heated baking pan/dish from oven. Transfer dough with the parchment paper onto the baking dish. Quickly place it into the preheated oven and spray another 10 times. Reduce heat to 480°F (250°C), and bake for 5 minutes. Reduce heat to 450°F (230°C) and bake for another 30 minutes, or until top is golden brown to your liking.