Tag Archives: Bread

No-Knead Pizza Dough

Simple as can be. The recipe readily scales up for a bigger crowd.
Makes two 11-inch pizzas
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Type “00” soft wheat flour

Yeast

Measure the flour by weight: you can scale this recipe up. See the note at the end.

In a bowl, measure

  • 320g type “00” soft wheat flour
  • scant 11/2 tsp salt
  • 1/16 to 1/8  tsp yeast

Regarding the yeast, for a 6-pizza recipe, you need about 1/2 tsp yeast, so go easy and don’t worry about being too precise. Stir the dry ingredients together. Add

  • 1 cup cold water

Stir until a ball forms. Transfer it to a clean bowl and cover with plastic wrap or a lid. Let sit for 18 to 24 hours and leave at room temperature.

After the rising time, the mixture will look a bit bubbly. Gently dump it onto a floured board, shape into a rectangle. Divide into separate pieces for each pizza (two in this case). For each piece, pull the four corners into the center. Smooth into a ball, dust with flour and place on work surface with the seam down. Let rest for 1 hour covered with plastic wrap or a damp towel.

ATTN If you’re working ahead of time, you can place the balls of dough in the refrigerator for up to 3 days. When you’re ready to use the refrigerated dough, remove it from the fridge one or two hours before you’re ready to bake.

Dual Pizza Stones
Dual pizza stones transmit the heat better.

Start preheating the oven. I bake my pizza on a pizza stone with ATTN another pizza stone on a shelf about 4 to 6 inches above it. I bake at the highest temperature, 550º F convection in my case, so it takes almost an hour for the oven to heat up and for the stones to get thoroughly hot. Be sure to wait until the stone(s) heat up completely.

Form the pizza by gently forming into a circle, handling the dough as little as possible. Be sure to leave a bit of an edge around the pizza to form a crusty edge. Stretch the dough to an 11-inch round. Transfer the shaped dough to a baker’s peel that is generously coated with cornmeal. Top the dough with ingredients. Bake for 61/2 minutes (adjusting for your own oven’s temperature).

When ATTNscaling up this recipe to make more pizzas, use this guide. Per pizza 160g flour, scant 3/4 tsp salt, speck of yeast (keep reading), and 1/2 cup water. For 6 pizzas the proper amounts are 1kg of flour, 4 tsp salt, 1/2 tsp yeast and 3 cups water.

This caramelized onion pizza (pictured above) is made by slow-cooking chopped onions in olive oil. Cover the dough with mozzarella and bits of shaved romano cheese and then cover with a thick layer of the golden onions. Follow baking directions above.

Inspired by

 

Portuguese Corn Bread

Make a sponge by combining 11/2 cups warm water, 2 heaping TBL  dry yeast and 2 cups bread flour. Cover and let rise until doubled. Meanwhile, dissolve 1/3 cup corn starch into 1/3 cup cold water; use your fingers to be sure there are no lumps remaining. Combine with 1 cup boiling water in a small saucepan and return to heat. Cook briefly until it turns into a semi-transparent gelatinous mass.

When the sponge is ready, combine the sponge, the cooled cornstarch mixture, 11/2 cups corn flour, 3 cups bread flour and 11/2 TBL salt. Mix on low speed for 5-8 minutes or knead by hand. You will need to add more flour, but the dough should still be wet.

Form into 2 long or 3 round loaves. Dust with potato starch or flour and let rise on baking sheets dusted with cornmeal. Rise, covered, for 45 minutes, then bake at 475 F convection for 45 minutes.

Adapted from Secrets of a Jewish Baker.

Shorter No-Knead Bread

In large bowl, measure 8 cups flour, 2 TBL salt, 3/4 tsp yeast. Stir to mix. Stir in about 33/4 cups water. Dough will be shaggy. Cover with plastic wrap and leave in warm place for 12-24 hours. Stir dough down and get lots of flour on its underside (many tricks, mine is just to push it aside with a rubber scraper and dump some flour in… move it around). 90-120 minutes later, turn on oven to 500, with covered ovenproof pot in the oven (NO bakelite handles). When oven is at temperature, remove pan, sprinkle 1 TBL of corn meal on bottom of pot, dump in dough, cover and return to oven. Uncover after 25 minutes and remove from oven after another 30.

See No-Knead Bread if you want the whole Megillah.

No-Knead Bread

See Shorter No-Knead Bread and New York Seedy Bread recipes.

Combine in a large-sized mixing bowl: 3 cups flour, 2 tsp salt and generous 1/4 tsp yeast. Stir in 11/2 cups tap water (any temperature) and stir. The mixture may look a bit shaggy. Let rise, in bowl covered with plastic wrap or a clean dish towel for 10-18 hours, the timing isn’t too fussy. Dust counter or cutting board with heavily with flour. Dump out dough. Sprinkle with a bit more flour. Fold dough over on itself once. Leave on board or put back in bowl, with the fold down and cover loosely. Wait about an hour to 90 minutes.

Place a pot with oven-resistant handles and cover (see note below) in oven on middle shelf. Preheat oven (and pot) to 450 to 500 degrees F, depending on how dark you like the crust. The hotter the better in my opinion. Carefully remove the pot from the oven, dust the pan’s bottom with cornmeal, if desired or else generously dust the top of the dough with little more flour. In one “plop,” dump the dough into the pan, replace the cover and put it in the oven. Don’t worry if it looks uneven, although you can shake the pan once if it looks unevenly distributed. Cover and bake for 25. Continue cooking uncovered for another 20-25 minutes, depending on how dark you like the crust.

The original recipe came from The NY Times and you can find much discussion on the NY Times web site and across the Web, but these are the tips I think are most important:

  • Use a pan that is really oven resistant at high temperatures. Le Creuset and other manufacturers only suggest oven temperatures of up to 350 F for their pans with bakelite-type handles.
  • Feel free to try other kinds of flour: I like to use 1/3 semolina or whole wheat. Sprinkle the bread with seeds just before it goes into the oven. Check out my High-Fiber No-Knead Bread recipe.
  • You can also make loaves of bread. When you flip over the bread, go light on the flour, grease a loaf pan and let it rise in the pan. Put the pan, uncovered, into the oven after the rising period. It may stick, hence the suggestion to grease the pan.
  • You can make much larger loaves: my favorite trick is using a fish poacher to make a 9-cup batch of bread. It makes nice square bread for even sandwich-style slices.
  • Experiment!

The bread is moist and will last several days in the room, especially if you leave it with the cut end down on a cutting board or plate.

Toaster Biscuits

Our little easy-bake oven of a toaster works for making biscuits. We usually use these for strawberry shortcake
4 biscuits
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1 cup flour (or 1/2 cup flour and 1/2 cup cake flour)

11/2 tsp baking powder

1/4 tsp baking soda

21/2 TBL Crisco

1/3 cup buttermilk

In a medium-size bowl, mix

  • 1 cup flour (or 1/2 cup flour and 1/2 cup cake flour)
  • 11/2 tsp baking powder
  • 1/4 tsp baking soda

If you are making to serve with savory food, add

  • 1/4 tsp salt

When the dry ingredients are combined, cut in

  • 21/2 TBL Crisco

Then stir in

  • 1/3 cup buttermilk or sour milk (1 tsp vinegar plus 1/3 cup milk)

Knead for 30 seconds and pat to form a layer 5/8-inch thick. ATTN I try to form a square so I can make square biscuits with two cuts of a knife. (If you use a round cutter you can reform the remaining dough but the biscuit cut from this dough will have a different texture.)

Cook on tray for 10-11 minutes at 425 F. (As toaster ovens vary a great deal, keep an eye on them to make sure they don’t burn, or worse.)

New York Seedy Bread

Wonderfully high in fiber, but don't tell anyone as it will spoil the enjoyment of this delicious bread.
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4 cups whole wheat flour

1 cup mixed seeds

3/4 tsp yeast

1/4 cup honey

1 TBL rye sour or 1 cup rye sourdough starter

Combine

  • 4 cups whole wheat flour
  • 1 cup mixed seeds (I often use equal parts of sunflower, flax and sesame seeds or pumpkin seeds, but I tend to use whatever’s in the cupboard.)
  • 3/4 tsp yeast
  • 1 TBL salt
  • 1 TBL powdered rye sour (see note)

Mix dry ingredients and then add

  • 1/4 cup honey (you can eyeball it)
  • 2 cups tap water (any temperature)

Mix until evenly combined. Let rest is covered bowl for 12-18 hours at room temperature or in a warm spot if your home is cool.

To bake follow use one of these options.

Option 1 (loaf): Grease a 9-inch loaf pan. Dump dough into pan, let rise 2 more hours, covered. Preheat the oven to 450º F and bake for 40-50 minutes. Watch the timing as it may be done sooner, depending on your oven.

Option 2:  Place a covered oven-safe pot that’s large enough to hold the bread in the oven and preheat to 450º F. Wait 15 minutes past the time the oven reaches its temperature to allow the pot to heat thoroughly.  Remove the pot from the oven, sprinkle 2 TBL cornmeal in the pot, dump the dough right into the pot, cover it and return to the oven to bake. Remove the lid after 25 minutes. The total baking time will be about 40-50 minutes.

Remove from bread from the loaf pan/pot and cool on rack. Slice into thin slices after it is thoroughly cooled.

NOTE: Rye sour is a natural product that forms when rye flour is fermented. It is sold commercially as a liquid or powder in a variety of flavors. Commercial suppliers require the purchase of a 25-pound bag. King Arthur used to sell something called Heidelberg Rye Sour in smaller quantities, but no longer do. Instead I keep a rye sourdough starter (that is a sourdough starter I only feed with rye) and use 1/2 to 1 cup of the sourdough starter in place of the dry rye sour. Everything else stays the same in the recipe.  You can also make the bread without the sour; the flavor will be different but the bread will still be delicious.