No-Knead Garlic Boule BreadOctober 20, 2016
I had read about no-knead bread in several different places over the past few years. You need a Dutch oven or something similar to bake the bread, which I didn’t have until we received one as a wedding present. What I love about this recipe is that you can do some quick mixing in the morning and head off on whatever adventure you have planned. Then when you get home, you only have a few steps before you end up with bread that is deliciously crispy on the outside and full of airy goodness on the inside. The first week I tried this, we made it twice…so good!
You will need:
- 1 package active dry yeast
- 3 c all-purpose flour, plus more for shaping
- 1 T garlic powder
- 1 1/2 t salt
- 1½ cups warm water (about 110 to 115 degrees F)
- In a large bowl (recommend plastic or glass), mix together the yeast, flour, garlic powder and salt. until well mixed.
- Stir in the warm water and stir until a sticky dough forms.
- Cover the bowl tightly with plastic wrap or a lid and set in a warm place for 8 to 18 hours. Dough should rise up and then flatten on the top.
- Preheat your oven to 450 degrees. Place a 4 or 6-quart Dutch oven in the oven with its lid and allow to preheat in the oven for 30 minutes.
- Meanwhile, generously flour a piece of parchment paper and your hands.
- Transfer the down to the parchment and shape into a ball. Place the dough on the parchment paper, and then transfer the parchment paper in a medium bowl. (You could skip the bowl if you want, but I found it helped the dough hold its shape better).
- Cover with plastic wrap and allow to rise for another 30 minutes or so.
- Remove your Dutch oven from the oven.
- Remove the plastic wrap from your dough and transfer it to your Dutch oven with the parchment paper. (Careful! The Dutch oven will be extremely hot). Cover with the lid.
- Bake 30-40 minutes covered until the boule is baked through and golden brown on top. It should sound hollow if you tap the bottom.
- Cool on a wire rack at least 10 minutes before slicing.