Best 2 Knead Not Sourdough Bread Recipes
Craving a delicious, tangy loaf of sourdough bread without the hassle of traditional sourdough starters and lengthy fermentation? Look no further! Our collection of "Knead Not Sourdough Bread" recipes offers a variety of options that require minimal kneading, saving you time and effort. From beginner-friendly recipes to more advanced techniques, we've got you covered. Explore our curated selection of recipes that utilize various methods to achieve that perfect sourdough flavor, including overnight fermentation, no-knead techniques, and even a unique "discard bread" recipe that transforms leftover sourdough starter into a delightful loaf. Discover the secrets of creating a crusty exterior and a chewy, flavorful interior with our detailed instructions and helpful tips. Get ready to indulge in the goodness of homemade sourdough bread, made easy with our "Knead Not Sourdough Bread" recipes.
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BETTER-THAN-BAKERY NO-KNEAD SOURDOUGH
This crusty, chewy, tangy bread can't be beat. You'll be shocked at how simple it is to create such a professional loaf at home. Glossy, crunchy crust. Resilient, airy crumb. Baking inside a Dutch oven (set in your kitchen oven) does an excellent job simulating the effects of a professional bread oven.
Provided by hrabbot
Categories Bread Yeast Bread Recipes
Time 15h25m
Yield 12
Number Of Ingredients 5
Steps:
- Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.
- Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.
- Turn dough on to a well floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.
- Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.
- Carefully remove Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.
- Gently roll dough out of oiled bowl and into the Dutch oven; replace lid.
- Bake in the oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooking rack to cool completely.
Nutrition Facts : Calories 32.6 calories, Carbohydrate 6.4 g, Cholesterol 0.1 mg, Fat 0.1 g, Fiber 0.5 g, Protein 1.4 g, Sodium 491.1 mg, Sugar 0.5 g
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.
Tips:
- Use an active sourdough starter: The starter is the heart of your sourdough bread, so make sure it's bubbly and active before you start baking.
- Autolyse the dough: Autolysing allows the dough to rest and hydrate before the addition of salt and yeast, resulting in a smoother and more elastic dough.
- Use a Dutch oven: A Dutch oven creates a humid environment that helps the bread rise and develop a crispy crust.
- Score the dough: Scoring the dough allows it to expand evenly and prevents it from cracking.
- Bake the bread until it reaches an internal temperature of 200-210°F (93-99°C).
Conclusion:
No-knead sourdough bread is a delicious and easy-to-make bread that can be enjoyed by people of all ages. With a little planning and effort, you can create a loaf of bread that is both flavorful and nutritious. So next time you're looking for a wholesome and satisfying bread, give no-knead sourdough bread a try.
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