This recipe is from one of our Foodies, Jewel Craig.
This is the basic recipe for no-knead bread. You can add herbs, etc., or leave out extra ingredients for a plain boule.
It takes approximately 5 minutes to have this rising and clean up the mess. It’s that easy!
3 cups flour – see note
1 & 1/2 cups cold water -see note
1/4 teaspoon instant yeast
1/2 – 1 teaspoon salt (I used a little less to compensate for the salt in the olives)
1 cup Penna Olivasecca, chopped
1) In a large bowl, mix together the flour, yeast, and salt. Stir in olives.
2) Add the water, and mix until the dough has a uniform consistency, scraping excess flour off the bottom and sides of the bowl as you go.
3) Cover with plastic and leave to rise at room temperature for 12 to 18 hours. By the time this is done, the dough should have more than doubled in volume and be sticky and elastic.
4) Pour the dough onto a generously floured work surface, using a rubber spatula to scrape out any that stays stuck to the bowl. Leave to rest for 15 minutes. (Put down a couple of pieces of plastic wrap, overlapping them slightly. It’ll keep the counter clean and you can reclaim all that extra flour)
5) While dough is resting, wash the bowl used to mix and rise. Oil bowl heavily! With oiled hands, gently lift one side of dough, stretch out and fold over dough to past the middle. Do the same on opposite side, repeat on other two sides to form an envelope of sorts. I usually do the stretch and fold process twice. Now, slide your hands under the dough package you have made, pick it up and quickly flip it over into the oiled bowl. Cover with oiled plastic wrap and let rise until double again.
6) 30 minutes before the dough is finished rising, place a large, heavy, coverable, flat-bottomed, oven-safe pot or casserole in the oven and preheat to 500 degrees F. I use a 5 1/2 quart cast iron Dutch oven with lid.
7) Remove the pot from the oven. Sprinkle the inside of the pot with a little cornmeal or semolina flour, so the dough won’t stick. Pick up bowl of risen dough and turn over, ‘plopping’ into the center of the pot. If the dough is distributed unevenly, give the pot one or two quick shakes.
8) Reduce oven temperature to 450°, cover the pot and bake for 45 minutes, or until the bread is a beautiful golden brown.
9) Remove from the oven and cool on a rack.
My modifications to the basic recipe~
1 Tbsp vital wheat gluten
1 Tbsp organic, raw apple cider vinegar (use what you have/like)
Use 1/8 – scant 1/4 teaspoon dry yeast
Most of the recipes I have seen call for 50:50 flour/water ratio. Less water works better for me. To 4 cups of flour, I use 1 & 1/2 – 1 & 3/4 cups water, adding until it is a fairly stiff, but still able to stir, batter. In my 5 1/2 quart Dutch oven, 4 cups flour produces a nice rounded loaf while 3 cups is more flat, as in the photo. They taste the same.
From our “Recipes of the Foodies of GreatOlives” Facebook page.