Tuesday, January 29, 2008

Another No-knead Bread

"No-Knead Bread - Another Variation using Beer

18.5 oz bread flour
12 oz Yuenglings Traditional Lager (a dark lager)
1/2 teaspoon active dry yeast (heaping)
2-1/2 teaspoon salt

Sesame seeds
Flax seeds
Kosher salt, coarse

Mix the bread ingredients until the flour and beer are incorporated. Cover with plastic wrap. Set aside at room temperature (65/70 degrees) for 16 hours, give or take.

Turn out the dough and give it a couple of folds stretching the dough to give a smooth surface. Heavily flour a wicker basket and place the dough in it, good side down. Cover with oiled plastic wrap and stick it in the oven with the light on. I added a bowl with warm water to raise the humidity. Let rise for 2 hours, give or take, until doubled.

Prepare the oven with the baking stone in the middle (it lives there) and cast iron frying pan on the bottom shelf (it lives there too).

Cover the peel with parchment paper, then invert the peel over the basket with the dough. Turn the whole thing over to get the bread onto the parchment and onto the peel.

Preheat oven to 450 degrees.

Spray the top of the dough with water and sprinkle with sesame seeds, flax seeds and the kosher salt. Slash the dough with your design choice.

Slide the dough and the parchment paper onto the stone. Add 1 cup of hot water to the frying pan imediately. Now turn the oven down to 400 deg F. Bake for about 30 minutes or until done.

Cool and store in a paper bag.

My loaf deflated when I turned it onto the peel. It should fill the basket; mine didn't. If it deflates, bake it anyway.

Here is the crumb. This is great. Just what I wanted. Big holes, soft bread, tender crust.

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