Easy, No-Knead, No-Timeframe Wheat and White Breads
Committee meeting working lunch, 11/29/11 – White bread served as a tortilla española sandwich
Committee meeting working lunch, 1/11/12 – Wheat bread served with roasted garlic and potato soup
Committee meeting working lunch, 3/18/12 – Wheat bread served with winter minestrone soup
The authors of book called Artisan Bread in Five Minutes a Day have developed a technique that lets you keep a no-knead bread dough in the fridge for up to 2 weeks, and take off a small amount to bake whenever you want. Tasty, homemade bread doesn’t get much simpler than this. The loaf you get from this recipe isn’t the best for slicing into sandwiches, but it’s great for eating alongside a meal or soaking up gravy and sauce.
The master recipe is available here.
A 100% whole wheat version is available here (the vital wheat gluten called for is available in the baking section of many larger grocery stores).
For best results, bake the bread inside a cast iron or aluminum pot or dutch oven: 30 minutes at 450 with the top on, then about 15 minutes with the top off, until the loaf is browned, sounds hollow when you knock on the bottom, and has an internal temperature of 200 degrees.