After years of carefully prepping and kneading tons of bread dough finally someone came up with a way to make bread without kneading it, and I'll have to tell ya its GREAT! (Bold print in the recipe are MY notes and are not part of the original recipe.)
No-Knead Dutch Oven Bread
1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two. (Grandma's note: if you use whole wheat or any whole grain flour you need to add extra gluten to the recipe to make it rise and taste good. You can order this online or some groceries have it. )
1 1/2 tsp salt
Cornmeal or wheat bran for dusting
1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, (overnight) at warm room temperature, about 70 degrees.
2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
(Grandma's note: you can put this dough in the fridge and let it get cold before shaping into a loaf. It makes it way more easy to handle.) You can also speed up the process and add 1/2 t. yeast let rise till doubled, 1 to 3 hours, put in fridge till cold then shape and let rise. Then bake.
3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. You can be really sure that the bread is done when an instant-read thermometer inserted into the side of the loaf reads 210-220°F. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
(Another Grandma note: You can bake this bread with a pan of lava rock in the bottom of the oven. Shape your dough and put it on a piece of parchment paper. Heat an unglazed tile or pizza stone in the oven 450 degrees. Slide the dough still on the parchment onto the stone and quickly and carefully pour 1 cup of very hot water on the lava rock and close the oven door quickly. PLEASE BE CAREFUL you can get steam burns if you don't do this quick. bake for 45 minutes. Check for doneness with an instant read thermometer. This recipe can be doubled/ tripled and you can take out of the fridge what you want for a loaf and leave the rest in the fridge for up to two weeks.)
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