Category: No Knead

Week 106: Couronne Bordelaise

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If Pain de Campaigne (Week 59) is the king of breads, then the Couronne Bordelaise is most definitely the queen. It’s easier to make than it looks so give it a try! Professionals use a special basket to shape the crown, but you can make one at home with a 9″ cake pan and very small heat-proof bowl/ramekin.

Day 1: Make dough

  • 340g bread flour
  • 40g whole wheat flour
  • 4g sugar
  • 7g salt
  • 1/4 tsp yeast
  • 300g room temperature water
  • 15g olive oil
  • (additional ingredients below)
  1. In a large bowl, whisk flours with sugar, salt and yeast to combine.
  2. Add water and olive oil and mix thouroughly, so there are no dry bits left. You can use your hands, a dough whisk, or the handle of a wooden spoon.
  3. Scrape sides down to clean it off and incorporate all the dough into one place. It’s very wet and sticky, so that’s fine.
  4. Cover, and let rest overnight.
2 Tbsp flour
Flatten, and put some flour on top
Fold and roll kneading
Shape into a ball

Next Day

  1. Scrape dough out of bowl into a very well floured surface, about 2 level tablespoons worth.
  2. Knead to incorporate flour into the dough so that it’s not as sticky and easier to work with, using a bench scraper if it starts sticking to the counter.
  3. Seperate dough into into seven pieces, six weighing 110g and one a bit larger, weighing 124. (Total weight should be around 784g.)
  4. Shape pieces into a ball by flattening them out, then folding the edges up over towards the middle. Turn over and shape into a ball. (See video page for a visual)
  5. Cover the six smaller ones so they don’t dry out.
  6. Flatten the larger ball and roll out to an 9″ disc. Dust with flour if necessary if it is sticking to the countertop.
  7. Brush outer edge with oil so that it won’t stick to the dough balls
7 pieces of dough
Press out to flatten
Lift sides and fold over
Turn over and shape
Roll out to 9″
Brush edge with olive oil
  1. Prepare the cake pan:
    • Place a heat proof glass bowl/small ramekin in the center of the cake pan.
    • Coat a tea towel with flour and rub it in.
    • Drape the tea towel over the ramekin, into the cake pan.
  2. Drape the dough disc over the ramekin as evenly as possible. You want a good amount of dough to be on the bottom so that it covers well the dough balls.
  3. Place the dough balls around in a ring evenly spaced, seam side up.
  4. Cut across the top of the dough that is stretch over the ramekin, then cut 2 more lines to create 6 triangles.
  5. Fold the triangles back over onto the dough balls.
  6. Cover and let rest about 30 – 60 minutes until dough balls have expanded and puffed.
  7. Meanwhile preheat oven to 450 degrees.
I missed one – make sure you cut 6 triangles!

Bake

egg white, salt, herbs de provence, sesame seeds

  1. Beat the egg white with 1 Tbsp water and a pinch of salt
  2. Place parchment paper over the dough, then the baking sheet (I use a10-1/2″ iron skillet) and flip. Remove the tea towel and ramekin.
  3. Brush tops with the egg white wash, then sprinkle with the herbs de provence and sesame seeds
  4. Bake for about 30 minutes, until golden brown, and 190 degrees inside.

This video shows how to shape the crown once you’ve made the dough

Week 105: Chocolate Sourdough

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This decadent loaf is reminiscent of Cadbury’s popular Fruit & Nut chocolate bar. It’s got a soft, chewy crumb, a sturdy, crisp crust and is loaded with raisins, almonds and chocolate chips. I’ve adopted it from the Chocolate Sourdough Noir I found on Emilie Raffa’s website, The Clever Carrot. The website and her book, Artisan Sourdough Made Simple, are highly recommended for anyone with even just a passing interest in sourdough.

As with most sourdoughs, you have to feed your starter the night before, and it’s best if you use a Dutch oven, or some similar heavy-duty pot with a lid.

Step 1: Make dough

  • 500g bread flour
  • 50g cocoa powder
  • 9g salt
  1. In a medium bowl, measure the flour, cocoa powder and salt and whisk to combine. Don’t worry about the lumps of cocoa powder just yet. Set aside.
  • 350g room temperature water
  • 150g active sourdough starter
  • 50g brown sugar
  • 4g vanilla extract (that’s about 1 tsp)
  1. Measure the water, starter, sugar and vanilla into a large bowl, then whisk to combine.
  2. Sift the flour and cocoa powder into the liquid. If you don’t have a sifter, you can use a mesh-type colander.
  3. Mix together with the handle of a wooden spoon, using wet bits of dough to scrape the dry bits off the sides. It’s a bit of a stiff dough, so kind of hard to mix.
  4. Use your dough/bowl scraper to scrape down the sides of the bowl. Then, place the scraper under one edge of the dough, lift it up a bit and then fold it over itself, as you use your other hand to squish any dry spots to ensure they get incorporated.
  5. Cover and set aside to rest for one hour. Meanwhile, prepare the fruit, nuts and chocolate chip mixture.
Squeeze
Scrape
Fold over
  • 65g raisins
  • 65g chopped almonds
  • 150g chocolate chips (not chunks, or mini chips)
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • pinch of salt
  1. Measure raisins, nuts, chocolate chips and pinch of salt into a small bowl.
  2. Add extracts, stir to coat, then set aside.
  3. After the dough has rested an hour, fold in the raisin/nut/chocolate mixture.

Step 2: Stretch & Fold kneading and resting

  1. Cover bowl and let rest in a warm place (72 degrees) for 30 minutes.
  2. Next, do a round of 4 stretch and folds (view the Stretch and Fold video under the heading “Kneading During Proofing” on the Video page for a visual). Turn over and tuck in sides.
    • Repeat #1 and #2 three more times for a total of four stretch and folds, and four 30-minute rests.
  3. Cover and let rest until it’s doubled in size and is puffy and wiggles a bit when you shake the bowl. The amount of time this takes is varied, and depends on the temperature of the room, anywhere from 3 (very warm, like summertime without A.C., to10 hours (very cool, like in the kitchen at night without the heater on).

Step 3: Shape dough

  1. View the Shaping a Boule tutorial on the Video page for a visual.
    • Remove dough to a floured countertop.
    • Lift an edge, stretch it out a bit (it’s tighter than most doughs) and fold it in toward the center. Do this all around until all sides have been folder over.
    • Turn over, and cup the dough with your hands and rotate, pushing the the sides down and under a bit to make the surface taut.
    • On a non-floured surface, slide the dough towards you a bit to make the surface taut. Rotate and slide again.
  2. Place dough in a lined and floured basket, seam side up.
  3. Cove and let rise 30 – 60 minutes, until puffy (not doubled). If you want, you can put it in the fridge overnight instead of baking right away.
  4. Meanwhile, preheat over to 450 degrees, with your baking receptacle inside.
  5. Bake 30 minutes at 400 top on, 30 minutes top off, until it reaches 205 degrees.

Week 103: Do Nothing Sourdough

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Move over no-knead bread, there’s a new sheriff in town: Yohan Ferrant, developer of the do-nothing method.

Back in November of 2006, The New York Times published The Secret of Great Bread: Let Time Do the Work by Mark Bittman, celebrating Jim Lahey’s “no-knead” method. It was modified here with new measurements and then, in May 2021, Kenji Lopez-Alt’s version, Updated No-Knead Bread Recipe was published along with a really informative article, How The No-Knead Bread Recipe Changed Baking.

There hasn’t been as much fan-fare around Yohan Ferrant’s do-nothing method, and I couldn’t find an original posting from him, just a lot of chatter about it on baking blogs. So, I checked out his Instagram feed, and finally came across a reel of him demonstrating how to make it. I’m listing the ingredients, but not a lot of detailed instructions, because, well, there aren’t any! Just mix, rest and bake!

Instagram link here.

Place a bowl on your scale and add ingredients in the order listed below.

  • 6g salt
  • 255g water
  • 90g sourdough starter (levain)
  • 350g flour (I used 325g bread flour + 25g whole wheat flour)

Mix with the handle of a wooden spoon, scrape sides down, flatten with wet fingertips, then cover and let rest for 12 ~ 24 hours, or until doubled in size and bubbly on top. The temperature of the room makes a difference, if it is 70 degrees, or thereabouts, it should take about 14 hours.

I like to put the dough into a straight-sided container, because then it is easier to tell when it has doubled in size.

9:00 AM
7:00 PM
11:00 PM

Shape dough by lifting a side, stretching it out a bit and folding it over. Flip it, then round it into a ball. I let mine rest overnight in the fridge, because I was ready for bed.

.He puts his directly in the baking receptacle , then straight into a pre-heated oven. Bake at 450 for 20 minutes, then 20 more uncovered.

Week 102: Pizza con Patate

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ITALY: Made with a focaccia dough, and not baked until it’s fully risen, this potato pizza is delicious anytime. It makes for a great snack, is a nice accompaniment to a dinner salad, or you can put a fried egg on top, and call it breakfast.

Step 1: Prepare the dough

  •  297ml water
  • 30ml olive oil 
  • 370g bread flour
  • 1 tsp salt
  • 1/8 tsp sugar
  • 1-1/4 tsp yeast
  • 1/2 tsp dried Italian herbs
  1. Mix the olive oil together with the water.
  2. Measure the flour, yeast, salt, sugar and herbs into the bowl of a stand mixer. Whisk to combine.
  3. Place bowl in machine, add the water/oil mixture, and with the paddle attachment, mix on low speed until all the ingredients are mixed together. Remove paddle attachment, and et rest for 15 minutes. You can get the dough off of the paddle with wet fingers.
  4. With the dough hook, mix on medium-low speed for 5 minutes, or until the dough starts to clear the sides of the bowl, and sticks to the dough hook in one piece. If it’s too runny, you can add some flour — just 1 tablespoon at a time though, and no more than 2!
  5. Use a dough scraper to remove it from the mixing bowl and into a large oiled bowl. Cover and let proof overnight in the fridge.

STEP2: Shape dough

  1. Next day, empty dough out into a well oiled 7″ x 9″ rectangle baking dish or 10″ cast iron skillet.
  2. Press fingertips in dough then sprinkle with olive oil.
  3. Let the dough rise at room temperature for 2 to 3 hours, or until it fills the pan.
  4. Preheat oven to 425, and prepare potatoes

STEP 3: Prepare potatoes

  • 1 lb potatoes, sliced paper thin (preferable Yukon gold)
  • 2 shallots, sliced paper thin
  • 2 Tbsp dried Italian herbs
  • 1 Tbsp garlic powder
  • 1 tsp salt
  • black pepper to taste
  • 1/2 tsp chili flakes
  • 1 cup olive oil
  1. Place potatoes and shallots in a medium bowl.
  2. Add herbs and oil and mix well to combine.

STEP 4: Bake

  1. Add potatoes and shallots to the dough.
  2. Bake for 30-35 minutes, until potatoes start to brown on the sides.

Week 101: Peasant Bread

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This comes our way via Alexandra’s Kitchen. It’s easy, fast and satisfying to make. She’s also got a version made with 50% whole wheat, instructions for baking in loaf pans if you prefer sliced sandwich bread, and suggestions on adding toppings, making it with gluten free flour, etc.

I’ve listed the ingredients so you can have them at the ready, then follow along in the video linked below. Link to full written recipe here.

  • 4 cups (512 g) all-purpose or bread flour
  • 2 teaspoons (10 g) salt
  • 2 cups (454 g) lukewarm water (made by mixing 1.5 cups cold water with 0.5 cup boiling water)
  • 2 teaspoons (8 g) sugar
  • 2 teaspoons (8 g) instant yeast
  • room temperature butter, about 2 tablespoons

Week 98: Cheater’s Ciabatta

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Here is a method for making crispy, airy individual sandwich buns in just a little over one hour. I kid you not! I discovered this by accident because I forgot to do the whole “stretch & fold, then rest 30 minutes” routine that you’re meant to do over a period of 2 hours. All I managed to do was mix the dough, let it rest an hour, then shape the rolls and bake. That’s it, and they came out great.

They are similar to ciabatta, but (obviously) not nearly as airy or flavorful, but they are delicious all the same. It is a wet dough, so a little tricky to work with, but if you keep your countertop and fingers well-floured, you’ll be fine. I made four, but you could cut into 8 pieces and serve as individual dinner rolls. If you want the crust to stay crisp, cool them in the turned off oven with the door ajar.

  • 1 tsp yeast
  • 300 g all-purpose flour
  • 1 tsp salt
  • 1/4 tsp sugar
  • 240 g water, warmed to 90 degrees

Step 1: Make dough

  1. Measure dry ingredients into a bowl and whisk to combine.
  2. Add water, then stir with the handle of a wooden spoon until well combined and there are not bits of dry flour lingering about.
  3. Clean sides of bowl with a dough scraper so all the dough is together.
  4. Cover and let rest in a warm place for 1 hour.

Step 2: Shape

  1. Gently scrape dough out onto a generously floured countertop.
  2. Dust the dough with a little flour
  3. Slip well floured fingers under an edge of the dough and gently pull out a bit.Go around the sides , to shape the dough into a rectangle, roughly 9″ x 12″. Don’t press it into a rectange, you don’t want to flatten the air bubbles.
  4. With floured fingers, gently roll the dough, from top to bottom, starting at the top of a long side. If it’s sticking a bit in places, use your dough scraper to push some flour at the sticky part, and then push it away from the countertop.
  5. With a bench scraper, divide into four pieces.
  6. With floured finger, gently lifteach roll onto the baking sheet.
  7. Cover and let reset for about 30-40 minutes.
  8. Meanwhile, preheat oven to 450°. Adjust racks so one is in the middle and one at the lowest.
  9. Fill two loaf pans with boiling water and place on the bottom rack.

Step 4: Bake

  1. Bake for 20 minutes at 425° (turn oven down).
  2. When ready, remove from oven and let cool on wire rack before slicing.

Week 94: Hybrid Sourdough

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This is a hybrid sourdough, calling for both a wild yeast starter levain/sourdough) and commercial yeast. There’s a lot of shouting on bread forums whether or not using yeast in a sourdough loaf is sacrilege, or cheating, but I’ve come across recipes from Dan Lepard, Peter Reinhart and Ken Forkish (the three kings of bread), and if they can do it, then so can we. If you want to make a beautiful loaf, but don’t want to wait three days, then this is your answer.

The following is adapted from from Dan Lepard’s Mill Loaf. I wanted to share the minimalist kneading technique that he accidentally discovered when working in a very busy restaurant. He was constantly having to run between kneading doughs and prepping other dishes, and the time period in which the doughs were left to rest were often getting overextended. Much to his surprise, he found that this was a good thing. His book, The Handmade Loaf, is one of my favorites because it has easy to follow recipes that are beautifully photographed and unique.

You’ll need a Dutch oven, or any other pot with lid to bake the bread.

Step 1: Feed starter

  • You’ll need 250g of starter
  • My starter is a 1:1:1 ratio. i.e. 100g each of starter/water/flour.
  • The flour I use is a mix of 70g wheat + 30g rye

Step 2: Make dough (next day)

  • 250g active white starter
  • 275g water from the tap (about 68 degrees)
  • 300g bread flour
  • 150g whole wheat
  • 50g rye
  • 3/4 tsp salt
  • 7g yeast
  1. Measure water into a large bowl.
  2. Add the starter and whisk to combine.
  3. Measure out all the dry ingredients into a medium bowl and whisk to combine.
  4. Add dry flour mixture to the water/yeast liquid.
  5. Mix with the handle of a wooden spoon, til no dry bits remain. If you prefer, or if it’s not coming together, go ahead and use one hand to squeeze the dough together and get it thoroughly mixed.
  6. Cover and let rest 15 minutes in a warm place.

Step 3: Knead and proof

  1. Now it’s time to do the stretch and fold method of kneading:
    • With wet fingertips, pull up a section of the dough, then fold it over itself. Do this 8 to 12 times, rotating the bowl as you go along. Don’t pull too much, and if it starts to tighten stop. Turn over, cover and rest 15 minutes.
    • Repeat this stretch and fold kneading/resting for 15 minutes two more times.
  2. You’ll have done 3 stretch and fold cycles and 1 hour total resting period since mixing the dough together.
  1. Place dough on an oiled countertop and gently press to flatten.
  2. Pick up the sides, one at a time, pull out and gently flap up and down to stretch it out into a rectangular shape.
  3. Now you will do the envelope fold of kneading:
    • Pick up the right hand side, stretch it out a bit, then fold the right side over, then fold the left side over on top of that. Then, fold the top portion down and the bottom portion over on top of that. Flip this over and return it to the bowl. Cover and rest 1 hour.
    • Repeat this envelope fold knead one more time, cover and rest for another hour.
  4. You’ll have done 2 envelope kneading cycles and 2 more hours resting for a total of 3 hours.

Step 4: Shape

  1. Remove dough from bowl onto a lightly floured surface.
  2. Follow along with this “How to shape a batard” video
  3. Place dough, seam-side up into a floured proofing basket.
  4. Cover, and let rest for about 30 minutes.

Step 5: Bake

  1. Cut out a parchment paper sling that will hold the dough and fit in the pot your using to bake the bread.
  2. Preheat oven to 450, with a Dutch oven, or other heavy pot with a lid, inside.
  3. Lay the sling over the dough, flip and remove dough from basket.
  4. Score
  5. Bake at 425 for about 50 minutes.

Week 84: Rye Sourdough (35%)

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I’ve been working on making 100% rye bread, but have yet to make one that I thought was any good. And then it occurred to me that maybe I just don’t like bread made with only rye flour. I decided to nix that goal, and make a rye/wheat version. This loaf is only 35% rye, but the addition of the caraway seeds and barley malt syrup gives it a great flavor and I’m really happy with it.

I found this on the Foodgeek’s YouTube channel. He is one of my favorite bakers, and I highly recommend checking out his channel if you’re serious about learning how to bake good bread. He’s also got two great tutorials on scoring, so I’ve linked those as well.

I’ve listed the amounts of all the ingredients so you can have them at the ready and follow along with him in while watching the video that’s linked below. He makes two loaves; I’ve listed what you need for one and two. Because you need to activate your sourdough the night before, and the loaves have a final rest overnight in the fridge, this takes 3 days total.

1 LoafIngredients2 Loaves
260gBread Flour520g
180gWhite Rye Flour360g
40gDark Rye Flour80g
268gWater536g
80gStarter160g
10gMalt Syrup20g
8gSalt16g
5gCaraway Seeds10g

Tips:

  1. I only had white rye, so used whole wheat in place of the dark rye.
  2. I did not have bread flour, so measured out all purpose flour, took away 2 tablespoons and then added 2 tablespoons of vital wheat gluten.
  3. I used my stand mixer with the paddle attachment to mix the dough.
  4. I lightly oiled my countertop before shaping the dough. He doesn’t use flour to keep his dough from sticking, but I think his countertop is made from a material that is more of a non-stick surface. Mine is wood, so it needs flour, oil, or water. I didn’t want to be adding flour to the dough, so I used oil.
  5. I did 4 stretch and folds (with 30 minute rests after each one) just like he does. But then I did 2 coil folds after that, so my total rest period was an hour longer. See Video page for links to both methods.
  6. 20 grams of malt syrup is about 1 tablespoon, as is 10g caraway seeds.
  7. I mixed seame seeds in with the caraways seeds, mostly for looks.
  8. I forgot to add the seeds before placing the shaped dough in the proffing basket. If you need to add them after the dough’s been proofed, lightly spray the loaf with water, then add seeds, then score.

Week 82: Lyon Bakery’s Multigrain

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This bread flies in the face of everything I’ve learned about bread baking over the last two years. It’s not a super wet dough, yet you don’t have to knead it, and it has only one proofing stage. After stirring the mixture of grains and seeds for 10 minutes (with a fork!), you then shape it, and drop it in a loaf pan to rise. With seven grains (oats, semolina, millet, white, whole wheat, rye and spelt) and three seeds (flax, sesame, sunflower), this is an even healthier version of the only commercial bread we still buy: Silver Hill’s Squirrely Bread. That’s a sprouted wheat bread, something I doubt I’ll ever get around to baking.

The recipe comes from an article in The Washington Post’s Lifestyle Magazine, “How to make a superior multigrain bread, without kneading” from July, 2016. The amounts are in Imperial units (US ounces) which is a crazy way to measure, so I’ve listed the ingredients below in grams, AND halved them, to make two small loaves, using 8″ x 4.5″ loaf pans. I also made an egg wash of one egg yolk and a splash of milk. This makes a nice dark, shiny crust. I don’t roll the dough in the seeds, but rather wait until they’ve risen, then paint it on the loaves and sprinkle on the seeds. Here’s the listing of the bread on the bakery’s website.

  • .5 oz rolled oats (not quickk-cooking or instant)
  • .75 oz flaxseed
  • .75 oz sesame seeds
  • .75 oz sunflower seeds (I prefer roasted, salted)
  • .75 oz semolina flour
  • .50 oz millet or bulgar
  • 1/2 cup 95 degree water
  1. Combine the oats, seeds, semolina, millet (or bulgar) in a small bowl. Stir in the hot and thoroughly combine.
  2. Cover and let sit at room temperature for at least two hours.
  • 340g flour
  • 85g whole wheat
  • 45g rye
  • 25g spelt
  • 42g honey
  • 1-1/2 tsp yeast
  • 8 g salt
  • 2 cups room temperature water
  1. Measure the flours in a large bowl and wisk to combine.
  2. Add the soaked-grain mixture, and then add the honey and yeast on one side, and the salt on the other.
  3. Add the water, then begin stirring with a large, sturdy fork. Don’t try to skip this step by mixing in your stand mixer, it is too dense to use a machine.
  4. Keep mixing for 10 minutes to form a fairly smooth, firm dough. The temperature should be between 76 to 80 degrees on an instant-read thermometer.
  5. Transfer the dough to a lightly oiled contertop.
  6. Divide it in half, then pat it into a rectangle.
  7. Use the head and sholders method to shape into a log.
  8. Tuck the sides under, then place in very lightly buttered loaf pans.
  1. Cover and let proof for about 2 hours, or until doubled.
  2. Meanwhile, preheat oven to 475 degrees.
  3. Once risen, brush loaves with egg yolk mixture, then sprinkle with sesame and sunflower seeds.
  4. When ready to bake, throw some ice cubes into the oven before placing the pans in.
  5. Reduce temperature to 400 and bake for 35-45 minutes, tenting tops with foil if they get too brown.
  6. Cool loves on a wire rack l for 1 hour before removing from the pans.
  7. Let cool completely before slicing.
Dough has risen to about 1″ about rim.

Week 79: Old Fashioned Country Loaf

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This is a large, heavy loaf that will satisfy you for a few days, and it makes a great contribution for a weekend getaway with friends and family. You can throw the ingredients together in the evening before bedtime, then bake it the next day, or start it it first thing in the morning, then bake in the evening. Made with whole grains (white, whole wheat and rye), it is definitely a bread to make again and again.

  • 480g bread flour
  • 1/4 c vital wheat gluten
  • 135g old-fashioned rolled oats
  • 75g whole wheat flour
  • 40g rye flour
  • 10g sugar
  • 12g salt
  • 1/2 tsp yeast
  • 5 Tbsp (70g) butter, softened
  • 510g water

Step 1: (Day 1) Make dough

  1. Place all ingredients in the bowl of a stand mixer, fitted with the paddle attachment.
  2. Mix to incorporate on the lowest speed, scraping down the sides to get the dry bits in, then mix for one minute on the fastest speed (it’s very fast!).
  3. Cover bowl and set aside to rise on the countertop for at least 8 hours, or up to 12.
Dough can rest in the mixing bowl
Overnight rise

Step 2 (Next day): Knead and shape

  1. Remove to a lightly floured work surface
  2. Sprinkle flour around the circle, then lift sides and scape the flour under.
  3. Pull sides out a bit to form a rectangle.
  4. Gently life the ride side, stretch it out a bit, then fold it over to the center.
  5. Repeat with the left side.
  6. Stretch the top end up and out a bit, then roll down. You don’t want to squish the air out, but you want it to be stable.
  7. Pull out the top end to fold over the side then tuck it under. See “How to shape a batard” video on the Tips page.
Dust around the circle with flour, then lift sides and scrape the flour under
Right side envelope fold
Left side envelope fold. Start the rolling at the top.
To cover the spiral, stretch out some of the top portion…
and fold it down over the spiral. Tuck it under the ball.
  1. Create a taught surface by cupping the dough with your hands and rotating it around while tucking under the sides.
  2. Flour a lined banatonne and place the dough in, seam side up. (I made the first version, pictured below, in a round basket, but the second time around I used an oval shape for easier slicing.
  3. Let rise 1~2 hours, or overnight in the fridge.
  • Cut a sling out of parchment paper. It’s a heavy dough, so I do a double sling.
  • Lay the sling down on top of the dough, then put a cutting board on top of that.
  • Flip, then remove the basket
  • very heavy very large need a sturdy sling
  • Baking times for Dutch ovens:
    • Use a cookie sheet on the bottom rack to deflect heat
    • If you don’t put it in cold, then bake at 475 for 25 minutes, take off top, and bake at 425 for 15 minutes more, or until it reaches 205 degrees.
    • From the fridge: Bake at 425 for 35 minutes covered, then 10 – 15 uncovered.
  • If kitchen really hot overnight: ferment it three hours and them put it in the fridge overnight.
  • Day of: Ferment 8 hours
  • Or you could increase the yeast a bit. This would shorten the rise time, and have only a slight affect on flavor and texture. I think if you use 1 teaspoon yeast (instead of 1/2 teaspoon) the first rise could be shortened to 4-5 hours. The second rise will also go quicker as well.
  • This recipe should fill two standard loaf pans, (8 1/2″ x 4 1/2″) and bake for 30-40 minutes or until the interior registers 190°F on an instant thermometer. Annabelle@KAF  375 degrees tent foil over the top during the first part of baking
  • make this in my 4.5 qt cast iron dutch oven. I let it rise for 12 hours at room temperature. then work it on a floured board and transfer it to a bowl lined with floured parchment paper for one hour. I preheat the oven to 450 degrees for about an hour. At the half hour mark I place the Dutch oven in the oven to preheat. Be careful pulling it outRead more about review stating I make this
  • as it is very hot. I transfer the dough to the dutch oven place the lid back on and bake for 25 minutes. I then remove the lid and bake an additional 12 minutes. I came up with these times though trial and error along with advice from King Arthur helpline. it comes lightly brown and crusty
  •  baked it in a 10″ dutch oven (50 min with lid on and 15 min with lid off — perfect!). I let it rise the first time about 18 hours at room temp
  • Or you could increase the yeast a bit. This would shorten the rise time, and have only a slight affect on flavor and texture. I think if you use 1 teaspoon yeast (instead of 1/2 teaspoon) the first rise could be shortened to 4-5 hours. The second rise will also go quicker as well.
  • 1 Tbs (15g) less water, halved the sugar, added to a preheated empty pot instead of cold start (parchment “sling” works great). The second time dough was easier to handle and bread had much betterRead more about review stating So good and so
  • oven spring, with an airier crumb.
  • The second thing you can try is to preheat your Dutch oven base (if the manufacturer says that’s OK) with the oven

https://www.kingarthurbaking.com/recipes/no-knead-oat-bread-recipe

 oven once it came to 205. This is a hit with the whole family and will definitely make again!