"No" Knead Bread |
3 c. unbleached flour, plus additional for dusting the work surface |
Whisk flour, yeast and salt in large bowl. Add water, beer and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours. Lay 12” x 18” sheet of parchment paper inside 10’ skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edge into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours. Lightly flour top of dough and make one 6” long, it” deep slit along top of dough with sharp knife or razor blade. Pick up dough by lifting parchment overhang and lower into 6 to 8 quart heavy-bottomed Dutch oven. (Let any excess parchment hang over pot edge.) Cover pot and place in oven. Place a cookie sheet on the shelf below the one holding the Dutch oven to prevent excessive browning of the loaf bottom. Heat oven to 425 degrees F. Once oven has reached 425 degrees, bake bread for 30 min. Remove lid and continue to bake 20 to 30 minutes longer until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees F. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours. |
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