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French Bread BB Class Recipe

April 24th, 2010 by Pamela Murski

You love that incredible chewy dense delicious texture of French bread but don’t have the time or patience for all the kneading, then this no knead recipe is for you! It delivers all that same great taste experience you know and love. We recently featured this bread in one of our cooking classes at the ranch. We made an extra loaf just in case….. It was a good thing we did because there were only a few crumbs left! 

No Knead French Bread

Crusty No-Knead French Bread

1 1/3 cups warm water (100 – 110 degrees)
1/4 tsp. active dry yeast
3 cups flour
1 1/2 tsp. salt
additional flour or cornmeal
Instructions: Combine warm water and yeast in a 2 cup glass measuring  cup; let stand 5 minutes.  Stir together flour and salt in a large mixing bowl; add yeast mixture, stirring  to combine.  Cover bowl with plastic wrap.  Let dough stand at room temperature for a least 8 hours, preferably 12 – 18 hours.  Spoon dough onto a lightly floured work surface; sprinkle lightly with additional flour; fold sides over once or twice.  Cover loosely with plastic wrap and let dough  rest 15 minutes.
Coat a clean, smooth  towel withflour, bran or cornmeal.  Shape  dough into a round  using just enough  additional flour to keep doughfrom sticking to fingers or the work surface; place dough, seam side down, on prepared towel.  Cover with another towel; let rise in a warm place (85 degrees), free from drafts, 1 to 2 hours or  until doubled in size and dough does not  readily spring back when pressed with a finger.  At least 30 minutes before bread has finished rising, preheat oven to 475 degrees.  Place a 4 to  6 quart cast iron Dutch oven (with lid) in the oven as it heats.
When dough has doubled in  size, carefully remove Dutch oven; set lid aside.  Uncover dough; slide your hand under the bottom towel and carefully turn  dough into the preheated pot, seam side up.  The  dough  will lose its shape  in the process.  Gently shake the pan  to distribute the dough more evenly.  Do not  try to make  it perfect; it  will straighten  out  as it  bakes.
Cover and bake 30 minutes; uncover, and bake an additional 15 minutes, or until the loaf is golden brown.  Remove bread from  Dutch oven and cool on a wire rack at least 1 hour before slicing.

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