Tuesday, April 20, 2010

New bread

This time I made it with guiness and it tastes wonderful! 

Many thanks to Adventures In Shaw for the bread recipe. Below I'll leave the modified recipe I followed.

Recipe: Almost No Knead Bread (from Cook’s Illustrated) (modified by me)


3 cups all purpose, unbleached flour, plus more for dusting work surface
1/4 tsp instant or rapid rise yeast
1 1/2 tsp salt
3/4 cup plus 2 tbs water, at room temperature
1/4 cup plus 2 tbs Guiness
1 tbs white vinegar

1. In a bowl, add the flour, yeast and salt and whisk them together. In a large measuring container, combine the water, vinegar and beer and whisk them together. Add the wet ingredients to the dry ingredients and fold them together with a sturdy spatula until a shaggy dough ball is formed. Cover the bowl with plastic wrap and let it sit on the counter at room temperature for 8 to 18 hours. The longer it sits, the more flavor the dough will yield.

2. After the rest period, knead the dough 10 to 15 times.

3. Once the dough is ready, place a 12 by 18 inch sheet of parchment paper in a 10-12 inch skillet. Place the dough in the parchment paper lined skillet and cover again with plastic wrap and allow the dough to rise for 2 hours.

4. 30 minutes before you’re ready to bake the bread, place a sheet pan on the top oven rack or the rack with at least 8 inches of clearance in a 500 degree F oven.

5. When the dough has fully risen, transfer it onto 2 pieces of aluminum foil, lightly flour the top of it and make a 6 inch long, 1/2 inch deep slit along the top. Fold the foil up and crimp it closed a couple of times and tuck the ends down or in. The foil enclosure should have plenty of clearance from the loaf. Place the foil enclosure on the sheet pan on the topmost rack.

6. Bake at 500 degrees F for 5 minutes and then reduce the temperature to 425 degrees and bake for 25 minutes. Open the foil enclosure and continue baking the bread until it is golden brown and an instant read thermometer reads 210 when pushed into the center.

7. Remove the bread from the foil enclosure by the parchment paper and allow to cool on a wire rack for about 2 hours.

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