many people are familiar with "No Knead Bread" - it's a concept similar to a "dump cake" - toss all the stuff in, mix, no muss, no fuss.
no knead bread however requires 16+ hours to develop (a) flavor and (b) gluten.
now and then I have found myself in a severe shortage of hours-to-no-knead-bake, so I set about modifying the basic recipe for days when time has evaporated.
- in a cool kitchen with 3-4 hours initial rise time, pretty dang close taste-wise
- does not require / benefit from an extended second rise - 30 minutes is plenty
- crumb structure is different - which is likely only important if you're looking to have the sandwich capers fall through the big holes
- stand mixer with dough hook highly recommended - the finer crumb is a result of the more vigorous kneading.
- makes a nice crackly crust
goes like this:
505 grams bread flour
fat pinch of salt
1 tsp dry active yeast
Note on the yeast - 1 tsp works in a cool 70'F/21'C kitchen in 3-4 hours.
if you have more time or the kitchen is warmer - like in summer... - cut the yeast in half.
mix the dry ingredients, add water
345 grams / ml hot tap water, stir briefly to mix.
using a dough hook, 10 minutes kneading on slowest speed.
after 3-4 minutes the dough should come away cleanly from the sides. on my KA lift bowl I watch the bottom center of the bowl. most of the time the dough is still wet enough that a small 'stalagmite' sticks at the bottom center; add +/-1 tbsp of flour until the bottom is also kneading cleanly away from the bowl. does not take much - and give it 2-3 minutes to 'work'
remove dough hook; allow to rise (covered) in the bowl 3-4 hours until doubled
preheat oven and baking / pizza stone to 500'F/260'C - be sure the stone has time to reach full temp.
turn out onto parchment paper, form a round, used the stretch&wrap under technique to get a smooth top.
give it 30 minutes or so under the bowl.
the classic no-knead uses a covered bake + uncovered bake to achieve a nice crust. works, so I'm sticking to it.
my pizza stone is 13 inches / 33 cm diameter, the stainless bowl slightly smaller.
when I'm ready to bake, I do a last minute edge tuck-under of the dough ball, using the aluminum cookie sheet as my faux oven peel, slip the dough-on-parchment into the oven on the stone. bake at 500/260 for 15 minutes.
the parchment is optional, but works very well.
after fifteen minutes, remove bowl, reduce heat to 450'F / 230'C and bake for 11-13 minutes more uncovered.
CAUTION: when removing the bowl / uncovering the loaf you unleash a bucket of live steam.
do NOT hover directly over the bowl - use of full length oven mitts HIGHLY recommended.
(the crust will have set, so 'bumping' into the loaf with the bowl is not an issue)
before you can say "ow!" the 500/260 degree steam will have scalded you right good. don't ask how I know.