Sunday, May 18, 2008

CI Almost No-Knead Whole Wheat Bread

I watched the video over at at least three times, but still managed to add too much liquid to this first batch of almost-no-knead bread, a la Cook's Illustrated, so the results were a little bit off. I also need to invest in a cloche and a kitchen scale. I'll try it again using precise measurements and the right equipment, but I have to say, this first round was really pretty good. It certainly tasted better than your average whole wheat bread. Bill loved the crust. His verdict:
"This is good in all kinds of ways."

2 cups (10 ounces) all purpose or bread flour
1 cup (5 ounces) whole wheat flour (I used white whole wheat)
1/4 tsp. instant or rapid-rise yeast
1 1/2 tsp. salt
2 Tbs. honey (or 2 Tbs. raw sugar)
3/4 cup plus 2 Tbs. (7 ounces) water at room temp
1/4 cup plus 2 Tbs. (3 ounces) mild flavored lager
1 Tbs. white vinegar

Preheat the oven with Dutch oven or Cloche inside to 500 degrees. Reduce temperature to 425 when the bread dough goes in and bake covered for 30 minutes. Then remove cover and bake an additional 15 minutes or until the internal bread temperature reaches about 200 degrees.

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