Not Quite a Blog

This is my variation of Cook's Illustrated "Almost No-knead Bread"... which, in turn, is a variation of Bittman's "No-knead Bread". I'm going to rebel and just call it Simple Bread. It's so easy, you can't frak it up... especially if you have all the right materials and ingredients.

Simple Bread

Makes one round loaf

Materials

• 1c., 1/4 c., tbsp and tsp measures
• Large bowl
• Wire whisk
• Rubber spatula
• Plastic wrap
• No-stick spray
• Parchment paper
• 10" skillet or large shallow bowl
• Bread or pizza stone
• Dutch oven
• Instant-read thermometer

Ingredients:

• 3 c. bread flour (King Arthur's)
• 1/4 tsp. rapid rise or instant yeast (not active dry)
• 1 1/4 tsp. table salt (not kosher)
• 3/4 c. + 3 tbsp. water
• 1/4 c. + 3 tbsp. beer (light lager)
• 1 tbsp. white vinegar

Directions:

1. Measure flour, yeast and salt into a large bowl. Whisk them to evenly distribute the yeast and salt. Pour in the wet ingredients and then mix with rubber spatula to form shaggy doughball. If there isn't enough cohesion to form a shaggy dougball, add water 1 tbsp. at a time. If it is too wet, add flour 1 tbsp. at a time. Cover with plastic wrap and let rise 8-18 hours.

2. About two hours before you plan to put it in the oven, place a large piece of parchment in the skillet and spray the top with non-stick spray. Take the doughball out of the plastic-wrapped bowl and turn onto a lightly floured surface. Knead dough 10-15 times adding flour as needed. Pick the dough up with your hands and form into a rough doughball by pulling the dough away from itself and turning while forming a squat ball. Turn and pinch the seam more until the seam slightly closes. Place the dougball seam-side down on the parchment in the skillet. Spray non-stick spray on the top and cover loosely with plastic wrap. Let rise for two hours.

3. About one hour later, place your bread or pizza stone on the lowest shelf in your oven and turn it to 425° F (220° C). Place the next shelf on the next level up and place covered dutch oven in the oven.

4. When doughball has risen for two hours, remove plastic wrap. Dust top lightly with flour and cut a large 1/2"-deep slit into top of dough. Remove dutch oven from the oven and remove top. Using sides of the parchment as a sling, place doughball in the dutch oven and replace cover. Place in oven for 25 minutes. Remove cover and bake for an additional 15 minutes. Check temperature and heat in 2-3 minute intervals until center reads 210° F (98° C). Remove bread from oven and place on wire rack. Let cool for 2 hours.