Crusty WHITE BREAD - How to make No Knead Crusty WHITE BREAD Recipe

CRUSTY WHITE BREAD you can make in your very own kitchen!! Not only can the French make it...you can, too!! Deronda demonstrates how to make the King Arthur Flour, No-Knead Crusty White Bread, inspired by Jeff Hertzberg and Zoe Francois cookbook, "Artisan Bread in Five Minutes a Day". Click on SHOW MORE below for recipe...

No-Knead Crusty White Bread:

• 1 tablespoon salt
• 3 cups lukewarm water
• 6-1/2 to 7-1/2 cups King Arthur Unbleached All-Purpose Flour
• 1 tablespoon plus 1-1/2 teaspoons of instant or active dry yeast

Directions:

1. The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, them gently sweeping off the excess, use 7-1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6-1/2 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, us 32 ounces.
2. Combine all of the ingredients in a large mixing bowl, or a large (6-quart) food safe plastic bucket. For first-timers, "lukewarm" means about 105 degrees F, but don't stress over getting the temperatures exact here. Comfortably warm is fine; OUCH, that's hot!" is not. Yeast is a living thing; treat it nicely.
3. Mix and stir everything to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk until everything is combined.
4. Next, you're going to let the dough rise. If you've made the dough in a plastic bucket, you're all set -- just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here. If you've made the dough in a bowl that's not at least 6-quarts capacity, transfer it to a large bowl; it's going to rise a lot. There's no need to grease the bowl, though you can if you like; it makes it bit easier to get the dough out when its time to bake bread.
5. Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep tin the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do.
6. When you're ready to make bread, sprinkle to top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, an pull off about 1/4 to 1/3 of the dough -- a 14-ounce to 19--ounce piece, if you have a scale. It'll be about the size of a softball, or a large grapefruit.
7. Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. Don't fuss around trying to make it perfect; just do the best you can.
8. Place the loaf on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the bread most as it rests before baking.
9. Let the loaf warm to room temperature and rise; this should take about 60 minutes (or longer, up to a couple of hours, if your house is cool). It won't appear to rise upwards that much; rather, it'll seem to settle and expand. Preheat your oven to 450 degrees F. while the loaf rests. If you're using a baking stone, position it on a middle race while the oven preheats. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack , and have 1 cup of hot water ready to go.
10. When you're ready to bake, take a sharp knife and slash the bread 2 to 3 times, making a cut about 1/2" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven.
11. Place the bread in the oven -- onto the baking stone, if you're using one, or simply onto a middle rack, if it's on a pan -- and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly.
12. Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.
13. Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

Bread Recipe by... King Arthur Flour Company