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Matthew Webb (mtwebb)  > Food > No Knead Bread
This year's experiment, was to try the no-knead bread recipe. Made 5 loaves, and they turned out surprisingly well. The nice thing about this recipe is that require little hands on time. Once I get a nice Le Creuset french oven, I expect I'll make this quite often.
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Matthew Webb (mtwebb) > First step is to mix the dry ingredients: 3C flour, 1.25 teaspoon salt...
Matthew Webb (mtwebb) > ...and only .25 teaspoon yeast.  The idea is to use only a little yeast, but let it rise for a long time.
Matthew Webb (mtwebb) > mix 1 5/8s cup water, cover and let sit for 16-18 hours. The high ratio water is key...
Matthew Webb (mtwebb) > The next day.  Let's see what we have
Matthew Webb (mtwebb) > dough is still quite wet, but also very stringy
Matthew Webb (mtwebb) > I spread it out then fold the sides into the center and dust with flour so the outside is not sticky.
Matthew Webb (mtwebb) > Then place it in well floured towel to rise for another 2 hours
Matthew Webb (mtwebb) > Time to remove from oven.  The other key is to cook for first half hour in pre-heated pot with lid on (at 450).  This pulls the water from the bread but allows a proper crust to form.  Once lid is removed, bake an additional 15-20 minutes to brown crust.  Note the ceramic pot was a tad small and don't think the seal was as tight as on the larger pot...
Matthew Webb (mtwebb) > which affected the final loaf.  The smaller one was definitely not as good as the once baked in the larger, well sealed pot.   I like to try a heavy cast iron French oven; I expect we'd get better results.
First step is to mix the dry ingredients: 3C flour, 1.25 teaspoon salt...
 > First step is to mix the dry ingredients: 3C flour, 1.25 teaspoon salt...
First step is to mix the dry ingredients: 3C flour, 1.25 teaspoon salt...
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Keywords: bread
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