This recipe by Jim Lahey is awesome! You just need to use your hand to stir the ingredients together for 30 secs, let the dough rise for 12-18 hours (the longer the better), tuck the edge of the dough, let it rise for another 1-2 hours and it’s ready for baking. Sounds easy isn’t it? Just that you got to plan properly as the time taken for the bread to ferment and rise is longer as compare to the recipe of knead bread.
The dough will be slightly tacky after mixed due to high water content. It should look like this after mixing the ingredients together.
And like this after 18 hours of rising.
And like this after baking :p
You also need a oven-proof casserole with lid or cast-iron dutch oven. The latter is a better conductor of heat which allow the heat to spread more evenly and faster.Thus the bread will be ready in a shorter time. The baking time provided in this recipe is based on using the dust on oven. If you are using a oven proof casserole, just extend the baking time. After removing the lid, bake until the bread become golden brown (crisp on the outside).
This is really a hassle-free bread recipe which you can prepare a day before and have a fresh, hot, crusty bread right from your oven the next morning.
it is best to cool the bread before slicing the bread. But who can resist this aromatic luring bread?
This recipe called for a 4.5 to 5.5 quart pot and yield a 10 inch round loaf.
- 400g Bread Flour
- 200 g Cheddar Cheese (1 cm cube each) * Can replace with any hard or semi-hard cheese
- 6 g salt
- 3 g Active dry yeast or Instant Yeast
- 2 g Ground Black Pepper
- 300 g, Cool Water (about 13 to 18 degree Celsius)
- cornmeal or Plain flour for dusting
- Add all the ingredients and the cooled onions into a mixing bowl and just stir in with a wooden spoon (or use stand mixer with dough hook) until well combined. (the dough will be sticky)
- Cover the bowl of dough using cling wrap and allow it to sit at room temperature for 15 to 18 hours until the dough rises to more than twice its volume.
- Then turn the dough out onto a floured board, Fold the four edges of the dough towards the centre. Nudge and tuck in the edges of the dough to make it round at. Turn the folded edges onto the floured board with smooth round surface facing up .
- Allow it to rise for another 1 to 2 hours until the dough rises to more than twice its volume.
- minutes before the 2nd proofing is completed, preheat the oven to 250 degree Celsius and preheat an oiled casserole, dutch-oven or any oven-proof pot. Cover with lid or aluminium foil during pre-heating.
- Remove the cling wrap and quickly but gently invert the dough into the pot, seam/folded edges side up
- Cover with lid/aluminium foil and bake in the oven for 30 minutes.
- Remove the lid/aluminium foil and bake for another 15 to 30 minutes until the bread is deep chestnut brown and crusty
- Remove the pot of bread from the oven and gently lift the bread out from the pot and place it on a cooling rack/ board.
- Allow it to cool before slicing
After the dough has doubled, do I need to punch it down and kneed more? أيضا, do I need to let the dough rest after I diidve it into smaller pieces before I roll it out? I’ve tried a similar recipe and had very few actually puff up. It seems to work better the longer I let the rolled uncooked bread rest but my bread wanted to stick to the counter no matter how well I floured the surface. The parchment looks like a good idea.
Nope there is no need to punch. U want as much air to remain.