Almost No Knead Bread

By jjadin

Ingredients

• White Flour Recipe:
• 3 cups (15 ounces) all purpose or bread flour
• 1/4 tsp. instant or rapid-rise yeast
• 1 1/2 tsp. salt
• 3/4 cup plus 2 Tbs. (7 ounces) water at room temp
• 1/4 cup plus 2 Tbs. (3 ounces) mild flavored lager
• 1 Tbs. white vinegar
• Whole Wheat Recipe:
• 2 cups (10 ounces) all purpose or bread flour
• 1 cup (5 ounces) whole wheat flour
• 1/4 tsp. instant or rapid-rise yeast
• 1 1/2 tsp. salt
• 2 Tbs. honey (I used 2 Tbs. raw sugar)
• 3/4 cup plus 2 Tbs. (7 ounces) water at room temp
• 1/4 cup plus 2 Tbs. (3 ounces) mild flavored lager
• 1 Tbs. white vinegar

Preparation

Step 1

1. Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until a shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.

2. Lay 12 by 18 inch sheet pf parchment paper inside 10 inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has double din size and does not readily spring back when poked with finger, about 2 hours.

3. About 30 min before baking, adjust oven rack to lowest position, place 6 to 8 quart Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade, make one 6 inch long, 1/2 inch deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot. Cover pot and place in oven. Reduce oven temperature 425F and bake covered for 30 minutes. Remove lid and continue to bake until the loaf is a deep brown and instant read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot, transfer to wire rack, and cool to room temperature, about 2 hours.