by A.J. Coltrane
I thought this bread compared not unfavorably to the No Knead bread we’ve all been enjoying.
To back up a bit, I was looking to make a bread with the following characteristics:
1. It needed to be out of the oven within two hours of when I got home from work.
2. I wanted to use the No Knead Covered Dutch Oven method. I wanted a 75% hydration dough, since that’s the same hydration as the No Knead. I went online to find out how much of butter and honey is represented by water weight — it’s about 15% for each. (That’s right, it was another mathy baking thing.)
3. I wanted to use honey, inspired by a Cheese Board Collective recipe that I’m still meaning to try out.
4. I wanted a flavorful end product, so I thought I’d add beer to the mix. And butter.
|350 g||Bread Flour|
|50 g||Wheat Flour|
|8 g||Kosher Salt|
|2 tsp||Instant Dry Yeast|
|1/4 cup (57 g)||Melted Butter|
|1/8 cup (43 g)||Honey|
|256 g||Beer (Pyramid Hef)|
1. Combine all of the ingredients and mix at low speed for 6 minutes. Cover and let rest for 20 minutes.
2. Coat a bowl lightly with oil, then dust with flour.
3. Shape the dough into a ball and place seam side down in the bowl. Use damp hands so that the dough won’t stick as much.
4. Let rise 60 minutes. With about 10 minutes to go preheat a dutch oven at 450F.
5. Carefully invert the bowl so that the dough gently falls into the dutch oven. Slash the dough if desired. Place the lid on the dutch oven.
6. Bake for 20 minutes. Uncover and bake 20 minutes more.
The bread had a lightly crispy, buttery crust. The wheat flour, beer, and butter all combined for a flavorful interior. And it went from the mixing bowl to the table in under two hours. Next time I’m going to try a few stretch and folds before placing the bowl in the final rise bowl. Slashing didn’t do anything for it, but if I can get a little more gluten development maybe I’ll get a better shape next time — I’ll definitely be making this one again when I don’t have much time for baking before dinner.