Before it goes into the oven
In to the oven, you must put the lid on
Just came out from the oven
This is what the texture look like (see the holes?)
Crusty, chewy and very good
This is my version of the famous No-Knead Bread - remember the NY Times article/recipe for No-Knead Bread?
I added 3 different kind of seeds to add more flavor to the bread and used food processor to mix the dough. If you don't have food processor, use electric mixer with the dough hook attachment and process it using the lowest setting for about 5 minutes.
Don't have both of the equipment? Don't panic! use nothing!
I mean, find the recipe for No-Knead Bread, here!
You can use any 2 3/4- Qt Dutch oven with lid
3 cups unbleached all purpose flower + more for dusting
3/4 cup luke warm water
1 tablespoon salt (I like my bread a bit salty, use less if you like)
1 tablespoon granulated sugar
1 sachet yeast
1 tablespoon poppy seeds
1 tablespoon sesame seeds
2 tablespoon pumpkin seeds
1-2 tablespoon cornmeal or flour, for the bottom of La Cloche to prevent it from sticking
1 egg white
- In a small bowl put tepid water, sugar and yeast, mix to dissolve the sugar, set aside to bloom for 10 minutes. If it doesn't bloom after 10 minutes, discard and repeat the process
- put the flour and salt onto food processor, whirl once or twice just enough to mix the flour and salt together, add yeast mixture and process until the dough comes together and looks very pliable
- transfer the dough into a large bowl, cover with cling wrap and let rest overnight on a draft free counter top
- floured lightly the counter top kitchen, transfer the dough on the counter top and shaping the dough into a ball
- scatter cornmeal or flour lightly on the bottom of La Cloche, transfer the dough, cover with clean kitchen towel and let rest for another 30 minutes up to an hour
- preheat oven to 450F
- right before putting the dough into the oven, lightly brush the dough with egg white, scatter poppy, sesame and pumpkin seeds on top of the dough, put the lid on and bake for 35 minute, after 35 minutes take off the lid and bake for another 10 minutes to brown the crust and make it more crusty
- let the bread cool completely on a wire rack before cutting