Kneadless Bread

 
Kneadless bread--seriously--who doesn't need bread!  Get it--I know, too many frigid days out on the farm.  I am getting a severe case of cabin fever.  We have been combating the winter blues with a combination of spicy dishes, that warm the tummy, pallet and soul and by boosting the actual temperature inside by baking.  RT has been perfecting his bread baking techniques and yesterday he baked the most beautiful bread--moist, yeasty crumb surrounded by a rustic chewy crust.  (Just between you and me, what is sexier than a man in the kitchen.  Especially if he is your husband baking bread!)

So here is the recipe and directions.  It is so easy, it's like "bread for dummies".  Give it a go!

Kneadless Bread

1 ½ TB yeast

2 tsp. salt

3 c. warm water (about 100 degrees—this is important)

6 ½ c. flour (32 oz.)

Place all dry ingredients into a large bowl and mix so everything is well incorporated.  Make a “well” or large depression in the center of the dry ingredients and pour in the water.  Mix the water into the dry ingredients with a wooden spoon, until there are no dry patches.  (I incorporate the water into the four by stirring from the well outward in a circular pattern, moving slowly towards the outside of the bowl, like a spiral.)  Dough will be quite loose and sticky.  Cover, but not airtight.  Let dough rise at room temperature for at least 2 hours, it can rise up to 5 hours with no worries.

Dust your countertop with flour and scoop the dough onto the floured space, I use a really cool silicon spatula.  If the dough is really sticky, as it often is, sprinkle it with enough flour that you can handle it.  Divide the dough into two halves and gently shape each into a rounded loaf, kind of like a deflated football.  (If you have a cool pan like mine, shape it into traditional baguettes.  Then place your loaves on a parchment lined sturdy cookie sheet, cover lightly and let rest for 40 min.S (If you have a baking/pizza stone put the parchment on the back of the cookie sheet so you can slide it off onto the stone.  The sheet acts like a wooden baking peel.)

After 20 minutes of the resting time, prepare your oven by preheating it to 450 degrees with your baking rack in the center of the oven.  A few minutes before you are ready to bake place a broiler pan on the bottom rack to get it good and hot.

When you are ready to bake, using a sharp, sharp knife cut three diagonal slices across the tops of each loaf and slide your loaves into the oven. Pour a cup of hot water into the broiler pan and close the oven door to trap in the steam.  The steam helps create a beautiful crust.  Bake until well browned, in my oven it takes 40 minutes.

Remove your loaves from the oven and let them cool on racks.  Slide the parchment paper away so that it doesn’t “steam” the bread and ruin your beautiful crust.  As soon as it is cool, or as long as you are willing to wait, cut it and enjoy!

Adapted from “Artisan Bread in Five Minutes a Day” by Jeff Hertzberg and Zoe FranCois.