We acquired a neat recipe over the holidays, which maybe you’d like too. Enjoy!
Almost No-Knead Bread
This is an improvement on the famous NYT No-Knead Bread recipe.
- 3 cups (15 ounces) unbleached all-purpose flour
- ¼ tsp instant yeast
- 1½ tsp salt
- ¾ cup + 2 Tbsp water (room temperature)
- ¼ cup + 2 Tbsp mild lager
- 1 Tbsp white vinegar
- Whisk dry ingredients, then fold in wet ingredients, cover with plastic wrap and let sit 8 to 18 hours.
- Transfer to lightly floured work surface and knead 10 to 15 times, shape into ball, and transfer to floured sheet of parchment paper. Flour top, cover with wrap, and let sit until doubled in size (about 2 hours).
- 30 minutes before baking, place 6 to 8 quart Dutch oven with lid on bottom rack in oven and heat to 500°F.
- Make a 6” slit ½” deep into dough, place in Dutch oven using parchment paper, cover, bake at 425°F for 30 minutes.
- Remove lid and bake until deep brown (20 to 30 minutes longer).
- Remove and cool on wire rack (about 2 hours).
Jason V, a far more serious baker than I, would say that using vinegar and the yeast in lager to substitute for a sourdough starter is cheating. But until I get around to studying one of his bread books (like this one: 300 pages to describe 55 recipes!) it will do.