Bread Everyday! No Knead Boule

Name: Bread Everyday! No Knead Boule
Prep time: 5 h
Cook time: 30 min
Total time: 5 h 30 min
Yield: 4 1lb loaves, 6 serving(s)
Ingredients: 3 cups lukewarm water (just above body temp.); 1 1/2 tablespoons granulated yeast; 1 -1 1/2 tablespoon coarse sea salt; 3 cups unsifted whole wheat flour; 3 cups unsifted unbleached all-purpose flour; cornmeal, for pizza peel

Submitted by Ezri_B

"This is a great recipe I adapted from Mother Earth News Magazine. It is super simple. I mix it up, let it rise, put it in the fridge, pull off a hunk of dough before I make my supper. Then I bake it and it's ready for supper. I haven't bought bread since I started using this recipe. It also makes wonderful chewy buns for hamburgers/sandwiches. I've used this basic recipe to make pizza crust and cinnamon rolls too. Once you get the hang of it, it's really easy."

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photo by gailanng

Ready In:: 5hrs 30mins
Ingredients:: 6
Yields:: 4 1lb loaves
Serves:: 6

ingredients

3 cups lukewarm water (just above body temp.)
1 ¹⁄₂ tablespoons granulated yeast
1 - 1 ¹⁄₂ tablespoon coarse sea salt
3 cups unsifted whole wheat flour
3 cups unsifted unbleached all-purpose flour
cornmeal, for pizza peel

directions

(I do this in my stand mixer) Combine water, salt, and yeast. Mix in flours. Don't over mix. It should be loose and just combined.
Put in a non-airtight container. It needs to be covered, but the gasses need to be able to be released. Let rise about 2 hours, until it starts to collapse on its self.
Refrigerate covered until ready to make bread. (At least 3 hours.).
Preheat oven to 450 F with baking stone in center of oven. Place an empty broiler pan on another rack. (Preheat at least 40 minutes.).
Prepare pizza peel with cornmeal (I don't have a pizza peel, I use a flat metal baking pan with no edges, and it works ok).
Dust the dough with a bit of flour. Pull a hunk of dough from the refrigerator (1lb loaf is about the size of a grapefruit, if you make a single batch it will be 1/4 of the dough). Do not kneed. Gently tuck the rough edges underneath the ball. Place on the cornmeal. Let rise 20 minutes.
Before you bake cut 2-3 slits in the top of the loaf. It helps it to rise during baking. Using a "flicking" motion with your wrist, shake the loaf onto the baking stone. (I almost always need to use a spatula to help it along) Carefully add 1 cup warm water to the broiler pan. Quickly trap the steam in the oven and bake for 30 minutes. Until nicely brown on the outside. (Try not to peak).
Let cool on a wire rack. Then cut.
Store extra dough in fridge until you need it. The longer it stays in the fridge the more of a "sourdough" taste you get.

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Reviews

Hi Ezri_B I too have been making this recipe for quite a while now. I'm glad to see it posted. We recently moved and I haven't found my cookbooks yet. I have one that is for no knead bread--where I first heard of it not long ago. Talk about easy. I am a maker of bread for many years, with and without bread machine. tolerable at best--let's not mention worst--lol. This recipe is the base for a whole variety of breads, easy to modify from challah, to panetonne to a variety of whole grain versions. The best base for cinnamon rolls, raisin bread, foaccia, etcccc. Thank you for posting. I can now do this again instead of buying. If you are in any way intimidated by bread making, this is the way to go. Happy Baking Judy in WA

godbreathed01
Bread is my comfort food. I ate a lot because after Autumn, there is winter. I'm preparing myself.

gailanng