Posted on September 30, 2015

No-knead Artisan Bread

We were intrigued by a New York Times video we came across online for a no-knead bread. It seemed simple so we decided to give the technique a go. We changed Manhattan baker, Jim Lahey’s recipe up a bit, but for the most part used his method. Start the recipe the evening before you intend to bake the bread. The dough will double in bulk overnight. The next morning you can shape it into loaves, let it rise again (for 1 ½ -2 hours), then bake it in the Memphis. We were really pleased with the outcome and think you will be too. All in all it’s a 15 -16 hour process but time and the miracle of yeast do all the work!

Print Recipe

Ingredients

  • 2 3/4 C whole-wheat flour
  • 4 C unbleached white flour
  • 2 tsp kosher salt
  • 1/2 teaspoon instant yeast
  • 3 1/4 cups lukewarm water
  • ½ C wheat germ (or wheat bran)

Preparation

  1. In a large bowl, mix together the whole-wheat flour, unbleached white flour, salt, and instant yeast.
  2. Stir in the lukewarm water to form very thick batter-like dough.
  3. Cover with a clean tea towel and place in a draft free warm place overnight (12 hours).
  4. Turn the dough out onto a lightly floured counter. Gently fold the dough over a few times and divide it into two equal sized pieces. The dough will likely be sticky and a bit tricky to handle. If it’s too sticky just sprinkle the dough lightly with flour and proceed. Shape each of the dough pieces into two round loaves.
  5. Sprinkle ½ of the wheat germ onto two pieces of 12” x 12” pieces of parchment paper. Place shaped loaves seam side down on top of the wheat germ; one loaf on each piece of parchment.
  6. Cover the loaves and let them rise undisturbed for 1 ½ - 2 hours (until double in bulk).
  7. While the dough is raising get out 2 deep casserole pots; cast iron if you have them. Enamel coated camp-style metal pots work well too. They should be at least 4”deep and each should have a lid. Cut a piece of parchment paper to fit the bottom of each pot. Set the paper aside.
  8. When it’s time to bake the bread place the pots (lids on) into the Memphis Pellet Grill and pre-heat the grill to 450 F degrees.
  9. Working quickly remove a pot from the grill and fit the cut parchment into the bottom of the pot.
  10. Slipping your hand beneath the parchment paper lift the dough and carefully flip the loaf into one of the parchment lined casserole pots. The seam side of the loaf will be up now. Don’t worry if the dough is uneven on top. Repeat with the second loaf. Sprinkle both loaves with the remaining wheat germ.
  11. Put the lids on top of the casseroles and set them back on the grill.
  12. Close the lid of the Memphis Grill and bake the bread for 30 minutes. Remove the lids from both of the casserole pots. Bake for another 15 - 20 minutes or until the internal temperature of the bread is 210 F. The bread will sound hollow when you tap on its surface.
  13. Cool completely before slicing.

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