King Arthur Flour – No Knead Crusty White Bread
Sunday was a beautiful fall day. For years, it has been my goal to make a trip to Vermont to the King Arthur Flour: The Baker’s Store. Yesterday was the perfect day to make that long awaited trip!
Knowing we’d need to fuel-up to shop, my husband and I lunched at the Café, enjoying homemade soup and crusty French Rolls.
The Baker’s Store is amazing! It is, as I had hoped, a bakers dream-come-true. There are flours of every type, mixes, recipe books, specialty ingredients and baking pans. I picked up a new spatula and wooden spoon and brought home some bread flour, which is high in gluten ~ perfect for making hearty homemade breads. I was also able to pick up several Gluten-free mixes for a good friend who only eats gluten-free.
If you live close enough to visit, you need to put this on your destinations list. For those of you who live too far away, you can visit the King Arthur Flour by going to their web page: www.kingarthurflour.com
Please enjoy this recipe from the King Arthur website:
NO KNEAD CRUSTY WHITE BREAD: Yields 3-4 loaves
Combine all of the ingredients in a large mixing bowl and mix until it forms a sticky, rough dough:
- 3 cups lukewarm water
- 6 1/2 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour*
- 1 tablespoon salt
- 1 1/2 tablespoons instant yeast
|*The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 32 ounces.
Beat at medium speed with the beater blade for 30 to 60 seconds. If you don’t have a mixer, just stir-stir-stir with a big spoon or dough whisk till everything is combined.
Transfer the dough to a large greased bowl, cover with plastic wrap and let the dough rise at room temp. for 2 hours.
After rising, refrigerate the bowl of dough for at least 2 hours, or for up to about 7 days. (If you’re pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it’ll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it’ll rise, then fall. That’s OK; that’s what it’s supposed to do.
When you’re ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough — It’ll be about the size of a softball, or a large grapefruit.
Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. Don’t fuss around trying to make it perfect; just do the best you can.
Place the dough on a piece of parchment (if you’re going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the dough moist as it rests before baking.
Let the dough rise for about 45 to 60 minutes. It won’t appear to rise upwards that much; rather, it’ll seem to settle and expand. Preheat your oven (and baking stone, if you’re using one) to 450°F while the dough rests. Place a shallow pan on the lowest oven rack, and have 1 cup of hot water ready to go.
When you’re ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2″ deep. The bread may deflate a bit; that’s OK, it’ll pick right up in the hot oven.
Place the bread in the oven, and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It’ll bubble and steam; close the oven door quickly.
Bake the bread for 25 to 35 minutes, until it’s a deep, golden brown.