Saturday Baking Part 1. The Bread

Rainy day ahead? That just meant my Friday night baking got a relaxed Saturday morning start.

Bread, Coffee Cake, and Cookies.

The bread. I was scrolling Instagram and this video popped up. I had to try the recipe.

I love no-knead bread, but when you only have the weekend to bake the 18-hour recipe can less than practical. This recipe takes only 2 hours to rise. After the two hours, I knew the dough was perfect. After I took it out of the oven, I was so happy!!! The recipe is from Frannie Loves Food.

2-Hour No-Knead Bread

Ingredients-

530 g Bread Flour (4 cups spoon & leveled)

10 g Salt (1 1/2 tsp)

371 g Warm Water (no more than 110℉) (1 3/4 cups)

7 g Active Dry Yeast (2 1/4 tsp)

1 tsp Sugar to feed the yeast

Method-

Add the bread flour and salt to a large bowl. Mix to combine.

Add warm water to a cup with the yeast and sugar.

Let it sit for 10 minutes to bloom.

Add the foamy yeast mixture to the flour and mix with a wooden spoon.

Make sure all the flour is absorbed.

Cover and let it rise until doubled in size in a warm place for 2 hours.

After 2 hours, the dough should have doubled or even tripled in size. 

Dump it out gently onto a well-floured surface. 

Gently grab the top, bottom, and sides and fold them over to the center. 

Sprinkle the parchment paper with a little cornmeal for the bottom crust. 

Cover with the bowl and let it rest for 30 minutes.

Turn the oven on to 450℉ and place your dutch oven in there to preheat for a 1/2 hour.

Using a blade or bread lame, cut a cross on top of the bread to help it expand in the oven.

Have a spray bottle with water ready!

Gently lower the bread into the Dutch oven.

Spray the inside of the Dutch oven with water to create a steam effect to help with the oven spring, and place the cover on.

For the Dutch oven, bake at 450℉ for 30 mins covered and 15 mins uncovered.

Remove from the oven and place on a wire rack to cool.