While confined to home, like so many others during the COVID-19 pandemic, I decided to go back to culinary school (in my kitchen) and “up” my bread-making skills.
Since kneading dough is something that I am not particularly fond of, I decided to experiment with the “no-knead” technique. This method is based on slow fermentation—allowing dough to slowly rise, at room temperature for 12–24 hours, unattended.
Prep and mixing take less than 10 minutes and shaping dough for the oven another 10 minutes; none of these recipes require any special equipment other than a Dutch oven. The process is quick and easy, and the results are amazing! Not to mention that you can have the same quality, fresh bread whenever you want for pennies compared to what it costs in the bakery section of your supermarket.
Enjoy, and be sure to read the tips section for additional information before you get started.
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Easy to make and oh-so-satisfying. Everyone will want a slice of this classic recipe.
Photo by Iuliia Nedrygailova
CLASSIC BOULE
MAKES 1 LOAF
3 cups bread flour, plus more for work surface
¼ teaspoon instant yeast
1¼ teaspoons kosher salt
1½ cups water
In a large mixing bowl, combine flour, yeast and salt. Add water, and using the handle of a medium to large wooden spoon, stir until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap and let rest at room temperature* for 12–18 hours. Dough surface will be dotted with bubbles. This is a sign that the yeast is working.
Flour a clean, dry work surface and scrape dough onto surface. Sprinkle top of dough and hands with more flour. Using a bench scraper or hands, fold dough over onto itself—top, bottom and sides—and start to shape into a round loaf. Flour parchment paper and place dough, seam side down, on parchment. Sprinkle top of dough with more flour and cover with a clean, dry kitchen towel. Let rise (called proofing) for another 2 hours.
During the last 30 minutes of proofing, place Dutch oven in the oven and preheat to 450 F. Using parchment, move dough to hot Dutch oven. Bake for 30 minutes with lid on; remove lid and cook 15–20 minutes. Transfer to cooling rack.
*If your kitchen is colder than 70 degrees, put bowl in the oven or microwave.
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Artisan Olive Rosemary Bread
Skip the bakery and save some dough (of the green kind) when you make this tasty artisan bread at home.
Photo by Gwenael Le Vot
MAKES 1 LOAF
3 cups artisan bread flour
¼ teaspoon instant yeast
1½ teaspoons kosher salt
½ teaspoon dried rosemary
Zest of one lemon
1 tablespoon olive oil
1½ cups water
½ cup chopped Kalamata olives
In a large mixing bowl, combine flour, yeast, salt, rosemary and lemon zest. Add olive oil and water, and using the handle of a medium to large wooden spoon, stir until blended. The dough will be shaggy and sticky. Oil hands and gently add in olives until well incorporated. Cover bowl with plastic wrap and let rest at room temperature* for 12–18 hours. Dough surface will be dotted with bubbles. This is a sign that the yeast is working.
Flour a clean, dry work surface and scrape dough onto surface. Sprinkle top of dough and hands with more flour. Using a bench scraper or hands, fold dough over onto itself—top, bottom and sides—and start to shape into a round loaf. Flour parchment paper and place dough, seam side down, on parchment. Sprinkle top of dough with more flour and cover with a clean, dry kitchen towel. Let rise (called proofing) for another 2 hours.
During the last 30 minutes of proofing, place Dutch oven in the oven and preheat to 450 F. With kitchen shears, slash or snip top of loaf in several places or in desired pattern. Using parchment, move dough to hot Dutch oven. Bake for 30 minutes with lid on; remove lid and cook 15–20 minutes. Transfer to cooling rack.
*If your kitchen is colder than 70 degrees, put bowl in the oven or microwave.
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Beer Pumpernickel Rye
Pumpernickel Bread Loaf with Slices, Vert
A deli favorite that’s delicious by itself or as the base of epic sandwiches.
Photo by Karen Hermann
MAKES 1 LOAF
3 cups bread flour
1 cup pumpernickel or rye flour
4 tablespoons rye bread enhancer (optional)
½ teaspoon instant yeast
1½ teaspoons kosher salt
1 tablespoon caraway seeds
1 tablespoon cocoa powder
1 cup water
1 cup beer
In a large mixing bowl, combine flours, enhancer, yeast, salt, caraway seeds and cocoa powder. Add water and beer. Using the handle of a medium to large wooden spoon, stir until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap and let rest at room temperature* for 12–18 hours. Dough surface will be dotted with bubbles. This is a sign that the yeast is working.
Flour a clean, dry work surface and scrape dough onto surface. Sprinkle top of dough and hands with more flour. Using a bench scraper or hands, fold dough over onto itself—top, bottom and sides—and start to shape into a round loaf. Flour parchment paper and place dough, seam side down, on parchment. Sprinkle top of dough with more flour and cover with a clean, dry kitchen towel. Let rise (called proofing) for another 2 hours.
During the last 30 minutes of proofing, place Dutch oven in the oven and preheat to 450F. Using parchment, move dough to hot Dutch oven. Bake for 30 minutes with lid on; remove lid and cook 15–20 minutes. Transfer to cooling rack.
*If your kitchen is colder than 70 degrees, put bowl in the oven or microwave.
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Brioche Burger Buns
These buns look like they come from a fancy burger restaurant, but you can make them right at home.
Photo by Gwenael Le Vot
MAKES 8 HAMBURGER BUNS OR 16 ROLLS (APPROXIMATELY)
4 cups all-purpose flour or bread flour
2 teaspoons instant yeast
2 teaspoons kosher salt
1-1/3 cups water
2 tablespoons honey
1 large egg (or ¼ cup buttermilk, if egg allergy)
4 tablespoons butter, melted
Sesame seeds, white and black
1 egg, beaten with 1 tablespoon water for bread wash (or ¼ cup cream, if egg allergy)
Sesame seeds or dried herbs, optional
In a large mixing bowl, combine flour, yeast and salt. In a 2-cup measuring cup, combine water, honey, egg and butter. Add to flour. Using the handle of a medium to large wooden spoon, stir until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap and let rest at room temperature* for 2–3 hours, until double in size.
Flour a clean, dry work surface and scrape dough onto surface. Sprinkle top of dough and hands with more flour. Using a bench scraper or hands, fold dough over onto itself—top, bottom and sides—and divide equally into desired number of buns or rolls. Buns should weigh 4½ ounces each. Use a scale, if available.
Using as much flour as necessary, roll each portion into a ball and place onto parchment-lined sheet pans or baking sheets. Slightly flatten each bun/roll with the palm of your hand. Cover with a clean, dry kitchen towel. Let rise (called proofing) for 1 hour.
During the last 30 minutes of proofing, preheat oven to 425 F. At the end of the proofing time, brush the top of each bun/roll with egg wash or cream and sprinkle with sesame seeds. Bake for 15–20 minutes. Transfer to cooling rack.
*If your kitchen is colder than 70 degrees, put bowl in the oven or microwave.
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Easy Pizza Dough
Every great pizza starts with the crust and you can’t do better than this classic recipe for old-fashioned pizza dough.
Photo by Gina Moore
MAKES 2 LARGE (12-INCH) OR 4 SMALLER PIZZA CRUSTS
3½ cups all-purpose flour
3½ teaspoons pizza dough enhancer, optional
¼ teaspoon instant yeast
2 teaspoons kosher salt
1½ cups water
In a large mixing bowl, combine flour, enhancer, yeast and salt. Add water, and using the handle of a medium to large wooden spoon, stir until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap and let rest at room temperature* for 8–18 hours. Dough surface will be dotted with bubbles. This is a sign that the yeast is working.
Flour a clean, dry work surface and scrape dough onto surface. Sprinkle top of dough and hands with more flour. Using a bench scraper or hands, fold dough over onto itself—top, bottom and sides—and divide into 2 or four parts. Shape into rounds. Flour parchment paper, then place dough, seam side down, on parchment. Sprinkle tops of dough with more flour and cover with a clean, dry kitchen towel. Let rise (called proofing) for another 2 hours.
To shape dough for filling, gently stretch into desired size and shape. Stretch a little larger than needed, as dough will shrink a little. Continue with your pizza recipe.
If using a pizza stone, be sure to preheat in oven at 500 F for 30 minutes. If not using pizza dough immediately, wrap individually in plastic and refrigerate up to 3 days. When ready to use, return to room temperature on counter for 2–3 hours, covered with a damp cloth.
*If your kitchen is colder than 70 degrees, put bowl in the oven or microwave.
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Cooking with charcoal?
The health effects (pro and con) of putting small amounts of charcoal into everyday foods are hotly debated.
Photo by Gina Moore
There’s an interesting new cooking trend that calls for adding small amounts of food-grade activated charcoal to a variety of items. The health effects (pro and con) of ingesting charcoal are hotly debated, and adding it to recipes is a matter of personal choice. I decided to experiment with charcoal in the following bread recipe. In my experience, it does not add to, or take away, from the taste of the bread, and can be a festive ornamental touch. This recipe is also great without the charcoal.
Charcoal Sandwich Loaf
MAKES 1 LOAF
3 cups all-purpose flour
½ teaspoon instant yeast
2 teaspoons kosher salt
1 tablespoon food-grade charcoal (optional)
1 tablespoon honey
1 tablespoon olive oil
1½ cups water
In a large mixing bowl, combine flour, yeast, salt and charcoal. Add honey, oil and water, and using the handle of a medium to large wooden spoon, stir until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap and let rest at room temperature* for 12–18 hours. Dough surface will be dotted with bubbles. This is a sign that the yeast is working.
Spray a 9-by-5-inch loaf pan with no-stick spray. Oil your hands and start to shape dough into a loaf. Add dough to loaf pan and press lightly to fill dough to the edges of pan. Cover with a clean, dry kitchen towel. Let rise (called proofing) for another 2 hours.
During the last 30 minutes of proofing, preheat oven to 400 F. Bake for 45 minutes. Transfer to cooling rack.
*If your kitchen is colder than 70 degrees, put bowl in the oven or microwave.
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Tips and techniques
All about yeast. All of these recipes recommend instant yeast. If you do not make bread often, store yeast in the freezer. Yeast is a living organism. Freezing “pauses” it and extends the lifespan.
Check label for instructions. Instant yeast can be mixed in with flour; does not require activation. Active dry yeast needs to be activated with warm water before mixing with flour.
All about flour. Flour becomes compacted as it sits in the container. Stir flour with a whisk to aerate it before measuring.
Flour differences are based on the amount of gluten each contains. Gluten gives bread its elasticity. The higher the gluten, the more stable the bread. These recipes will work well with either all-purpose flour (8% to 12% gluten) or bread flour (11% to 14% gluten).
How to make a bread “wash.” A simple application of bread wash will help seeds and herbs adhere to the bread. Egg wash (1 egg, beaten with 1 tablespoon water) is common, but milk, cream or melted butter work equally well, especially for those with egg allergies.
Preheat, please. Always preheat the oven for 30–45 minutes prior to baking bread. Dutch ovens and pizza stones should also be preheated.
Working with dough. Keep hands well-floured at all times to prevent dough from sticking. Wetting hands with water or a little oil can achieve the same results.
Fermentation rules. While these recipes call for 12 hours of fermentation, it will not hurt dough to rest for a full 24 hours. Dough can be refrigerated for 3–4 days after mixing. Allow dough to come to room temperature before continuing at the proofing stage of the recipe.
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