Daisy Lane Bakery No Knead Bread

RECIPE

Servings 2 loaves | Prep Time 20 min| Total Time 3 hr

INGREDIENTS

780 g bread flour (OR 754 g all-purpose flour + 32 g vital wheat gluten)

1 ½ Tablespoons diamond kosher salt

1 ½ Tablespoons active dry yeast

½  teaspoon diastatic malt powder

709 ml water (lukewarm); Use purified (not tap) water.

DIRECTIONS

1.     Weigh out each of the ingredients and set aside.

2.     Combine all of dry ingredients together in a large bowl and whisk until thoroughly mixed.

3.     Add all of the measured warmed water and, using a dough whisk, combine until there are no dry spots.

4.     Place shower cap over bowl and let dough rise in a draft-free area for 2-3 hours, until doubled in size. I often place a small heater about 2 feet from the dough to keep it warm while rising.

5.     Once the dough has risen, transfer the dough in the covered bowl to the refrigerator and let rise for at least 2 hours and up to 5 days.

 6.     At least 30 minutes before you are ready to bake the bread*, place your empty/covered dutch oven (I use the small potato pot by Emile Henry) into the oven and set the temperature to 450 degrees. 

 7.    To bake one loaf at a time, remove ½ the dough from the refrigerated dough (cover the remaining dough in the bowl and place it back in the refrigerator) .and place on a well-floured countertop or board.  Use a dough scraper, if you have one, to shape the dough into a mound of dough with the edges tucked underneath, forming a smooth surface; flour as necessary to prevent sticking.

 8.     Line a pot with parchment paper and place dough into the pot. [To learn how I line my pot with parchment paper, see my May 20th Instagram post, “Parchment Paper Problems SOLVED!]

 9.     Place the dough into the parchment paper/pot and cover with shower cap; let rise approximately 30-40 minutes, while your covered bread pot or dutch oven is heating up in the oven.

 10.  Remove the hot covered bread pot from the oven and carefully life the parchment paper edges with the dough inside, and place the parchment paper with the dough in it, into the hot pot. Sprinkle the mound with flour, and using a pair of clean scissors, make 4-6 cuts in the dough, any design of your choosing.

11.Replace the cover and place back into the oven for 35 minutes.

 12.  After 35 minutes, take the cover off the bread pot and allow to bake for an additional 20 minutes.

 13.  After 20 minutes, remove from oven and remove from pot; allow loaf to cool completely on wire rack, before cutting.