Knead Not Sourdough Bread Recipes
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.
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- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Combine all the ingredients in a large mixing bowl, or a large (6-quart) food-safe plastic bucket., Mix and stir everything together to make a sticky, rough dough.
- If you have a stand mixer, beat at medium speed with the paddle attachment for 30 to 60 seconds.
- If you don't have a mixer, just stir with a big spoon or dough whisk until everything is combined., Leave the dough in the bucket or 6-quart bowl, cover it with the bucket’s lid or a piece of plastic wrap, and let it rise for 1 hour., Gently pick up the dough and fold it over on itself several times, cover it again, and let it rise for another hour., Repeat the rising-folding process one more time (for a total of 3 hours), folding it again after the last hour.
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- Mix the bread flour, active dry yeast and kosher salt in a large bowl. Pour in the water and mix with a wooden spoon or spatula until the dough comes together. Spray a piece of plastic wrap with baking spray then cover the large bowl with it. Let the bowl sit at room temperature for 18-20 hours.
- Empty the dough onto a floured surface. I find a cold surface like marble or granite works well. Punch the middle of the dough so it deflates. Fold the dough onto itself and punch a few more times. Cover with a towel and let the dough rest for 15 minutes. Next, shape the dough into a ball. Coat the ball of dough with cornmeal. Place in a lightly greased bowl covered with the plastic wrap and let the dough rise for 2 to 3 hours. The dough will double in size.
- Now move on to the baking process. Preheat the oven to 450 degrees F and put your Dutch oven in the oven while it preheats. When the oven is hot (really hot!) remove the Dutch oven whlie wearing baking mitts and carefully place the dough into the hot pot. Put the lid on your Dutch oven and bake for 30 minutes. Remove the lid and bake for 15 minutes or until the internal temp is 210- 212 degrees F. Use a digital baking thermometer to ensure accuracy.
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- 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 until the dough has doubled in size, another 2 to 3 hours.
- Oven baking: While the dough is rising the second time, heat the oven to 450°F. Place a 4- to 5-quart Dutch oven in the oven while it heats. Once the dough is ready, carefully transfer it to the hot Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake until the bread reaches an internal temperature of 210 to 212°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 heat 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°F, about 45 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
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