04-14-2020, 11:24 AM
If you lose this thread do an internet search for German no-knead bread recipe. There are also sourdough recipes. The "secret" is that the yeast works the gluten overnight which eliminates the kneading and takes all the effort out of making the bread.
Oma's Artisan Bread Recipe
Ingredients:
3 cups all-purpose flour or bread flour
1½ tsp active dry yeast
1½ cups warm water
1 tsp salt (some people like more)
extra flour for dusting
Instructions:
Mix the first four ingredients together in a large bowl with a wooden spoon or use your hands. The dough will be sticky and look a mess!
Cover the bowl tightly with plastic wrap. Let the bowl sit on the counter (at room temperature) for at least 12 hours and up to 18 hours. The dough will rise and the top will be bubbly and sticky. (In tropical temps it can frequently be done in 8 hours)
Cut a piece of parchment paper to fit inside of dutch oven. Place paper on counter and sprinkle lightly with flour.
Lightly sprinkle flour on counter. Gently put the dough on it. Sprinkle a bit of flour on top and fold the dough over on itself twice, shaping it into an elongated ball.
Gently place onto parchment paper. Cover with a large bowl that doesn't touch the dough
Preheat the oven to 450°F and put your Dutch oven (see above) into the oven to heat for about 30 minutes.
Remove preheated dutch oven and, using oven mitts (see note above), gently lift parchment paper with dough into it and cover with lid. Be careful ... use oven mitts! Return to oven.
Bake at 450° F for 30 minutes. Remove lid and continue baking for another 15 minutes or until bread is golden brown.
Remove to a rack and let cool before slicing.
.... that's the basic recipe. We like to add garlic, herbs, etc. This recipe works fine in Hawaii but at VERY high humidity the loaf doesn't rise as much.
https://www.quick-german-recipes.com/art...ecipe.html
Oma's Artisan Bread Recipe
Ingredients:
3 cups all-purpose flour or bread flour
1½ tsp active dry yeast
1½ cups warm water
1 tsp salt (some people like more)
extra flour for dusting
Instructions:
Mix the first four ingredients together in a large bowl with a wooden spoon or use your hands. The dough will be sticky and look a mess!
Cover the bowl tightly with plastic wrap. Let the bowl sit on the counter (at room temperature) for at least 12 hours and up to 18 hours. The dough will rise and the top will be bubbly and sticky. (In tropical temps it can frequently be done in 8 hours)
Cut a piece of parchment paper to fit inside of dutch oven. Place paper on counter and sprinkle lightly with flour.
Lightly sprinkle flour on counter. Gently put the dough on it. Sprinkle a bit of flour on top and fold the dough over on itself twice, shaping it into an elongated ball.
Gently place onto parchment paper. Cover with a large bowl that doesn't touch the dough
Preheat the oven to 450°F and put your Dutch oven (see above) into the oven to heat for about 30 minutes.
Remove preheated dutch oven and, using oven mitts (see note above), gently lift parchment paper with dough into it and cover with lid. Be careful ... use oven mitts! Return to oven.
Bake at 450° F for 30 minutes. Remove lid and continue baking for another 15 minutes or until bread is golden brown.
Remove to a rack and let cool before slicing.
.... that's the basic recipe. We like to add garlic, herbs, etc. This recipe works fine in Hawaii but at VERY high humidity the loaf doesn't rise as much.
https://www.quick-german-recipes.com/art...ecipe.html