NO-KNEAD CAST IRON BREAD

NO-KNEAD CAST IRON BREAD

NO-KNEAD CAST IRON BREAD

NO-KNEAD CAST IRON BREAD

NO-KNEAD CAST IRON BREAD

Course BREAD

Ingredients
  

  • 3 cups bread flour, plus more for the work surface
  • 2 tbsp salt
  • ¼ tbsp active dry yeast
  • 3 cup lukewarm water, plus more as needed

Instructions
 

HOW TO MAKE IT

  • In a large bowl, combine the flour, salt, and yeast. Pour in the lukewarm water and, using a wooden spoon, stir the mixture until it comes together into a sticky dough. If it isn’t sticky, add more water, a couple tablespoons at a time, to get there. Cover with a clean kitchen towel and keep in a draft-free place for 18 to 24 hours.
  • Lightly flour a work surface. Gently remove the dough from the bowl onto the work surface. Form the dough info a ball, gently lucking the sides of the dough under. Place the dough onto a large piece of parchment paper. Cover with a clean kitchen towel and let the dough rise for 1 to 2 hours, until doubled in size.
  • Preheat the oven to 4 7 5°F. Place a medium cast-iron cocotte into the oven while it preheats.
  • When the cocolte is hot, carefully remove it from the oven. Using the parchment paper sides as handles, gently lower the dough info the cocolte. Cover the cocolte, place it into the oven, and bake for 30 minutes. Remove the lid and continue baking for another 20 to 30 minutes, until the bread is golden brown in color. Remove the bread from the cocotte and allow to cool for 1 hour before slicing and serving.

Notes

This no-knead bread is inspired by an original recipe from Jim Lahey, the bread maestro behind New York City ‘s Sullivan Street Bakery. Even the most intimidated baker can feel confident using Lahey’s method, which requires little work but a bit of time. Cooking this bread in a hot Staub cocotte is ideal, because the steam created in the cocotte creates a crispy crust and a luxuriously soft interior.
 
Keyword BREAD, NO-KNEAD CAST IRON BREAD
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