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Video-Rustic No-Knead Bread

keith snow

Here is one of the most delicious, no knead breads enjoyed at the Snow Family Homestead. We go thru 4-5 of these per month... plus other breads like my pullman loaf..see that recipe here. This bread is simple but does require a banneton, which is a bamboo bread proofing basket, they are under $15 and can be found here.

[embed]https://youtu.be/0OJRJTZNrVE[/embed]

 

 

Video-Rustic No-Knead Bread
Recipe Type: bread
Cuisine: French
Author: Chef Keith Snow
Ingredients
  • 13 oz bread flour
  • 4 oz whole wheat flour
  • 2 tsp kosher salt
  • 1/2 tsp yeast
  • 12 oz warm water
Instructions
  1. In a large bowl add all ingredients....mix for 2 minutes using a wooden spoon or danish hook or your hands. Be sure no flour remains on the bottom or sides.
  2. Cover and let ferment in warm place for 12-20 hours. Longer ferments are more "old world" in flavor, more sour and bubbly. Also more sticky and wet feeling.
  3. Turn out dough on your bench, fold over as per video into a ball with a tight skin on one side.
  4. Place into floured banneton, cover and let rise for 90 minutes.
  5. After 75 minutes preheat oven to 450
  6. Once oven is hot, in one quick motion invert the banneton onto a baking stone or sheet pan, bake for 50 minutes. Allow bread to cool BEFORE slicing.
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