COOK'S ILLUSTRATED ALMOST NO KNEAD BREAD

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Cook's Illustrated Almost No Knead Bread image

If you're familiar with the "traditional" no knead recipe, I think you will find the results of this significantly different. This crust has a nice crunch to it but is much thinner and easier to chew and the interior crumb is tighter (smaller holes) and softer.

Provided by Eric Rusch

Categories     Recipes

Yield 1 Loaf

Number Of Ingredients 16

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

Steps:

  • Follow directions in videos.
  • Baking Instructions: For both these recipes, preheat your oven with Dutch oven or Cloche inside to 500 degrees. Reduce temperature to 425 when the bread dough goes in and bake covered for 30 minutes. Then remove cover and bake an additional 15 minutes or until the internal bread temperature reaches about 200 degrees.

*** Explore more Cook's Illustrated Almost No Knead Bread Recipes »

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