by lapadia
View
my 106 recipes »
Photo by lapadia
4 cups bread flour Ask a question about this ingredient
OR, use 1/2 cup wheat and 3-1/2 cups bread flour Ask a question about this ingredient
2-1/2 teaspoons rapid rise yeast Ask a question about this ingredient
1 heaping teaspoon diastatic malt powder (or sugar) Ask a question about this ingredient
(I buy the malt powder from King Arthur) Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1-3/4 cup warm water Ask a question about this ingredient
Fill a measuring cup with warm water; set aside.
Ask a question about this stepIn a work bowl fitted with a dough hook add the dry ingredients. Turn the mixer on low and slowly add the water. When the dough starts to come together yet looks rough, turn off the machine and let sit for 3 minutes.
Ask a question about this stepLoosely gather the dough together and knead with the dough hook until a ball is formed and is pulling from sides of bowl.
Ask a question about this stepLightly flour a work surface and knead dough into a smooth and elastic ball; adding more flour if needed.
Ask a question about this stepPlace the dough back in the work bowl, cover and let rise 1 hour, or until doubled.
Ask a question about this stepAfter the dough has doubled in size, punch down, knead, cover and let sit for 15 minutes.
Ask a question about this stepPrepare a flat cookie sheet with butter cooking spray.
Ask a question about this stepLightly flour a surface and knead the dough. Form into a 12 inch loaf and roll it on the cookie sheet to coat all sides. Position the dough seam side down.
Ask a question about this stepWith a sharp knife cut 4 to 5 diagonal slits, about 1/8 inch.
Ask a question about this stepLoosely cover and place in a cold oven to let rise again, until doubled.
Ask a question about this stepUncover the loaf and turn the oven on to 375 degrees. Bake for 20 minutes.
Ask a question about this stepTurn the oven down to 350 degrees and bake for 30 minutes.
Ask a question about this stepLoaf should be golden, a little browned on the bottom and sound hollow when tapped.
Ask a question about this stepLet the loaf cool on a rack for at least 20 minutes before slicing.
Ask a question about this stepCool!! So happy to get your feedback! I have never done this recipe with the “no-knead” method, will have to try that sometime (I have a Pita recipe posted that I sometimes do that way). FYI - Another reason I like a 2nd rise in the cold oven is that skipping the preheat saves on heating the house in the summer as well as the electric bill…. :) :)
This looks great. What's the reasoning behind starting in a cold oven? I've never seen this technique before.
Hi!
RE: a cold oven – I found it gives the loaf an extra rise as it begins to bake, and it gives an even texture, as well, it is convient having the rising loaf already in the oven! I don’t use this method for ALL my bread recipes…but it works great with this recipe. Side-note: I usually bake breads with convection - recipes I have instructed to start the 2nd rise in a cold oven before baking. Because I like to share recipes and a lot of people don’t have convection, I tested baking non-conventional/cold oven rising, and it worked just fine - especially for this recipe…I don’t do this for all my bread recipes, though. Would love to hear if you try it!
Thanks for the reminders. Even though I am recognized at Whole Foods as a Baker, I need (or should that be kneed) all the help I can get.
Just finished baking a loaf of this bread, haven’t made this version for a while, and thought I would pass on that it doesn’t need much extra flour when shaping the loaf. I like to use King Arthur bread flour, I am sure Whole Foods has that…and more! Since I moved across the sound from Seattle I don’t have a Whole Foods nearby…how lucky you are. Too funny…kneading help. Please, check out my blog to see other breads you may want make sometime...
It looks great. I'm not a baker, but I am flush with some measure of success in making a thin crust pizza dough. So like a rum drunk sailor on shore leave, I'm ready to take on the world. In fact there may be some measure of fate at work here. I bought some Semolina flour at Whole Foods tonight and the wholesome aproned lady who I was paying said, "Oh wait, you are a baker. Do you have your "Bread Card." I didn't but she filled one out for me so I figure that I'm already being recognized by society as a 'Baker.'" Yeah, this loaf should be a piece of cake for a Baker like me.
Happy Baking! please note that I use bread flour for this recipe, and tweaked the water to 1-3/4.
lapadia,
I made this yesterday and it came out great! I used your recipe, but with the "no-knead" method (mix by hand, let sit overnight). The bread took a little longer to bake, about 65-70 minutes, but came out great. Thanks for teaching me a new technique!