The Breukelen Life

The Breukelen Life

Food, Yoga and Travel in Brooklyn

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No-Knead Sandwich Bread

July 15, 2014 ,

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Since I first bought Jim Lahey’s “My Bread” book focusing on the no-knead method, I’ve pretty much had it attached to my hip. It’s the only cookbook of mine that is just broken. Coffee split, pages stuck together and I swear, that if I lay it on the table, it turns directly to the page for pizza dough.

Yes, it’s that good. And even better is the recipe for sweet focaccia with dried berries. But for today we’re focusing on the standard loaf with a twist. The basic recipe makes it impossible to shape this dough into anything but a lump. Which is fine but I was thrilled when I saw both food52 and the kitchn have post guides on how to form this into a sandwich loaf.

The original recipe is not brain surgery and is easy to adapt. If you don’t have 12-18 hours for it to sit around and rise, you can increase the amount of yeast a hair. The original recipe calls for ¼ tsp. I went with 1 ½ tsp for a 6 hour rise.

As you can see, I played with the flours a bit, straying from the standard bread flour. I like the variation of adding oat flour. It gives the bread a soften texture and taste. I’ve tried it all white, all whole wheat, half and half. It works all ways and just depends on your tastes. I double the recipe and stick half in the fridge for later in the week. The yeast does wonders in the fridge and it’s even better the second time around.

Enjoy!

Special Equipment needed – 1 loaf pan
2 cups bread flour
½ cup whole wheat
¾ cup oat flour (can be done by pulsing whole rolled oats in a food processor. Use whole wheat if you prefer to not do oats.)
1 ½ tsp yeast
1 ¼ tsp salt
3 cups water – room temperature

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Combine flours, salt, and yeast in a large bowl. Mix. Gently mix in the water with a wooden spoon. Cover bowl with plastic wrap, a plate or a tea towel and let sit at room temperature for 5-6 hours or until double in size.

Roll the dough onto a floured surface and knead a 5-6 times. Next – follow this technique since I didn’t take pictures. Essentially you will 1. Shape the dough into a rectangle. 2. Fold 1/3 of the dough to the center. 3. Take the last third and fold it over.

Either butter your loaf pan or throw some corn meal on the bottom. Place your loaf seam side down in the pan. Let rise for 1 hour or until double in size. It’s good to preheat your oven to 450 at least 30 minutes into the last rise.

Dust the dough with flour or cornmeal. Score the top with a serrated knife. Bake for 35-40 minutes until the top has begun to brown. Once removed from the oven it will continue to cook and expand within the crust. No matter how tempting, let the bread cool for at least one hour.

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