Make-Way-Ahead No-Knead Bread
EASIER
VEGETARIAN
Makes 3 loaves
No-knead bread is a culinary miracle: Stir the ingredients together and let the bread rise overnight in the refrigerator without any elbow grease. But here’s an even bigger miracle: Form that dough into loaves and freeze them to be baked anytime you want.
4 cups bread flour
3 cups all-purpose flour
Two ¼-ounce packages instant yeast (about 1½ tablespoons)
2 to 3 teaspoons kosher salt
3 cups warm water, between 105°F and 110°F
1. Stir both flours, the yeast, and salt in a large bowl. Stir in the water to form a wet dough. Cover and refrigerate overnight, at least 12 hours or up to 16 hours.
2. Divide the mixture into three equal balls. Cover each with plastic wrap and freeze for up to 2 months.
3. The night before you bake your bread, unwrap one ball. Place it on a large lipped baking sheet. Cover the ball of dough with a mixing bowl and set in the refrigerator overnight to thaw, at least 12 hours or up to 24 hours.
4. The next day, uncover the ball of dough on the baking sheet and set aside in a warm, draft-free place or in an oven set to the proofing function, until it rises by about 50 percent of its original volume, about 2 hours.
5. Position the rack in the center of the oven; heat the oven to 425°F.
6. Bake the bread on its baking sheet until it is golden brown and sounds hollow when tapped, about 30 minutes. Transfer the bread to a wire rack and cool for at least 15 minutes before slicing and serving.
Voilà! As a general rule for all oven recipes, heat your oven to 25°F or even 50°F more than the stated temperature in the recipe. Do this because when you open the door, the oven loses lots of heat. By upping the temperature at the start, you can afford to lose a few degrees. Turn the oven to the proper temperature once the food’s inside.