Panella (No Knead Bread)

Okay. It’ doesn’t get easier than this, and with great results. You don’t need a mixer or fancy equipment. Super simple — 4 or 5 ingredients — and you’re good to go. Great recipe for a first attempt at making bread. You’ll surprise yourself!

Panella (No-Knead Bread)

Okay. It' doesn't get easier than this, and with great results. You don't need a mixer or fancy equipment. (Or use your food processor or mixer to make the dough if you don't want to do anything by hand.) Super simple -- 4 or 5 ingredients -- and you're good to go. Great recipe for a first attempt at making bread. You'll surprise yourself!

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Equipment

• 6-quart or larger Dutch oven (heavy cast iron pot with lid) - If you don't have a Dutch oven, you can use a regular pot with a pizza stone underneath it.
• parchment paper
• Thermometer to test temp of water

Ingredients

  

• 4 cups all-purpose flour use half AP flour and half bread flour, if you have it
• 1½ tsp yeast
• 1½ tsps salt
• 1½ cups hot water (110-115°)
• ½ tsp diastatic malt powder (optional, if you want an extra crispy crust)

Instructions

 

• Whisk together all dry ingredients in a good-sized bowl. Then add water and mix by hand to form a somewhat shaggy (not very smooth) dough. If using a processor (metal blade) or mixer, put in all of the dry ingredients first, mix, add water, then run for 30-60 seconds, until well mixed. Scrape the dough down the sides of the bowl, cover the bowl with plastic, and let sit on the counter for 3-5 hours -- a little over 3 hours is optimum. (If you are transferring from processor to a bowl, you can give the bowl a quick spray with vegetable oil so the dough won't stick to the bowl when you dump it out.)
  
• The dough will puff up, look a bit bubbly, and about double in size.
  
• Right before you are ready to start working with the dough, put the Dutch oven with lid in a 450° oven. If you don't have a Dutch oven, preheat a regular pot with a pizza stone under it.
• Gently pour dough out onto a well-floured, large piece of parchment paper. Fold dough edges into the center and form into a tight ball. Pinch seams.
  
• Flip the dough ball so the pinched side is down and the smooth side is up. Take the bowl, flip it and place it over the dough on the parchment paper. Let the covered dough rest for 30 minutes.
  
• When the Dutch oven is preheated, carefully remove it from the oven. Remove the lid and lift the parchment paper and dough into it, then score the dough across the top. Replace the lid. Bake in the 450°oven for 30 minutes with the lid ON.
  
• Remove cover and bake for another 15-20 minutes with the lid OFF.
  
• Carefully lift the bread out using the edges of the parchment paper. Cool the loaf on a wire rack, or eat steaming hot. That's okay, too!