I'm just loving trying all of Jim Lahey's variaties of No Knead Loafs. This was a new one for me and all practice till I get my 2 " hotel pan and baguette molds.
- 400 g Bread Dough
- 350 g Water
- 8 g Kosher Salt
- 2 g Instant Yeast
- 2 g Cinnamon
- 85 g Raisins
- 50 g Chopped Walnuts
- Pinch Black
- pepper
Add all of the ingredients and mix for about 30 seconds by hand until it comes together as a shaggy mess.
Cover with plastic wrap and let it sit for 12 -18 hours depending on temp in the room. Should double in size. I let mine sit for 18 hours but the temp in my kitchen in ME is only about 68 degrees.
Stretch and fold 4 times and round it into a ball. This is a lot easier said than done as this dough is extremely wet!
Spread some Wheat Bran (Bob's Red Mill) of Corn Meal on a cotton towel. Stay away from anything that with lint, as you don't want it sticking to the dough. Place the ball of dough seam side down on the towel. Spread some more Wheat Bran on the top and cover the dough with the rest of the towel.
Let sit 1-2 hours (I let mine go for the whole 2 hours). Depending on how long it takes your oven to heat up, try to coordinate the oven being at 475 - 500 degrees at the end of this second proofing period. I usually crank mine up at least 45 - 60 mins before I am ready to bake. Place a dutch oven along with its lid in the oven while the oven is pre-heating.
At the end of this second proofing, if you stick your finger in the dough and it doesn't immediately spring back then you are ready to go. If not, let it sit a bit longer.
Once ready to bake, take the dutch oven out and flip the dough into the dutch oven with the seam side up. Place the lid on the dutch oven and put the entire thing back in the oven to bake for 30 minutes.
After 30 minutes remove the lid. Let it continue to bake for 15-20 minutes with the lid removed. This will depend on the oven temp. Be careful that it doesnt burn. Check internal temp with an instant read thermometer and remove when it reads at least 205 degrees. This loaf was 210 after 15 minutes. The crust and crumb were perfect. Extremely moist inside.
Forgive the lighting.