Sunday, September 11, 2011
Whipped up a batch of no knead bread to cook on the pizza stone this weekend. It's so easy, all it takes is a little patience which is rewarded with extra flavour the long ferment brings.
I used a ratio of 10 parts flour to 8 parts liquid (which happened to be an opened and undrunk bottle of flat beer) with about a tablespoon of yeast and enough salt. Mix to incorporate the flour, cover and let sit for 24-36 hours (if you plan on leaving it longer you will need to 'feed' it with extra liquid and flour after 24 hours to keep the yeast going).
Knocked back after 36 hours, very fragrant, I think it almost smells like mashed bananas fermenting.
Shape it the best you can, it's very soft. I placed it on a sprinkling of fine semolina flour so it would slide easily on to the pizza stone.
While the dough is proving (30-60 min depending on how active the yeast is) preheat the oven with the stone in it, I set mine to 250°C and wait for it get up to temperature then drop the dial down to 200°C when the dough is ready to place in the oven.
Slide the bread on to the stone and cook for about 20 minutes, until the bread sounds hollow then tapped.
It had a nice subtle beer taste and hints of sour dough, made a great salami sandwich.