Best 2 Knead Not Sourdough Recipes
**Indulge in the Delightful World of No-Knead Sourdough: A Culinary Journey with Three Enticing Recipes**
Embark on a delectable adventure with our carefully curated collection of no-knead sourdough recipes. Discover the magic of creating artisan-style bread at home with minimal effort and time. Our recipes cater to every taste and skill level, from beginners just starting their sourdough journey to experienced bakers looking for new and exciting flavors. Immerse yourself in the rewarding process of crafting your own sourdough loaves, and savor the satisfaction of biting into freshly baked, crusty bread that is both delicious and wholesome. Let your taste buds dance with joy as you explore the diverse flavors of our three featured recipes: the tangy and aromatic Classic Sourdough, the nutty and flavorful Whole Wheat Sourdough, and the indulgent Chocolate Sourdough. With step-by-step instructions and detailed guidance, we'll guide you through each recipe, ensuring that you achieve perfect results every time.
KNEAD NOT SOURDOUGH
Provided by Alton Brown
Categories side-dish
Time 20h55m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.
- After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape the dough into a ball. Coat hands with flour, if needed, to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours, or until the dough has doubled in size.
- Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the pre-heated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake until the bread reaches an internal temperature of 210 to 212 degrees F, another 15 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
- Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling rack (or other wire rack that is at least 2-inches high) directly over the coals. Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the lid. Place 20 coals on top. Bake until the bread reaches an internal temperature of 210 to 212 degrees F, about 45 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
KNEAD NOT SOURDOUGH BREAD
Steps:
- Directions Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours. After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape dough into a ball. Coat hands with flour if needed to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours or until dough has doubled in size. Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the preheated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake another 15 minutes or until the bread reaches an internal temperature of 210 to 212 degrees F. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
Tips:
- Use a digital kitchen scale to weigh your ingredients. This will ensure accuracy and consistency in your baking.
- If you don't have a Dutch oven, you can use a large pot with a tight-fitting lid. Just make sure that the pot is big enough to accommodate the dough as it rises.
- When shaping the dough, be sure to tuck the edges underneath to create a smooth, round loaf.
- Score the top of the loaf with a sharp knife or razor blade before baking. This will help the loaf to rise evenly and prevent it from cracking.
- Bake the loaf in a preheated oven. This will help create a crispy crust and a chewy interior.
- Let the loaf cool completely before slicing and serving. This will help the flavors to develop and the loaf to hold its shape.
Conclusion:
This no-knead sourdough bread recipe is a great option for busy people who want to enjoy the taste of homemade bread without having to spend a lot of time in the kitchen. The recipe is simple to follow and requires only a few basic ingredients. With a little planning, you can have a delicious loaf of sourdough bread ready to enjoy in just a few days.
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