No-Knead Crusty White Bread, our 2016 recipe of the yr, brings three particular advantages to the desk:
- It’s straightforward to make, requiring simply flour, water, salt, and yeast;
- It’s endlessly versatile, going from a easy loaf to pizza crust to cheddar-jalapeño bread, or the flavour of your alternative;
- It really works with any schedule, regardless of how hectic.
Let’s give attention to that last perk for a second. The dough for no-knead bread is stirred collectively, rises for a few hours, then retires to the fridge, the place it fortunately rests for every week or extra, simply ready so that you can pull off a hunk and form and bake a loaf.
Now, you possibly can’t get any extra versatile than that, are you able to? Make the dough, then 2 days (or 5 days, or 7 days) later — everytime you need recent bread and have the time — bake up a loaf.
Nonetheless, there are these of you who’ve requested, “What about freezing no-knead bread dough? Is chance?”
Since I invariably dissipate my no-knead dough quite shortly on arduous rolls or baguettes or focaccia, I’d by no means thought to freeze it for later. Nevertheless it’s an affordable query: is freezing no-knead bread dough a good thought?
Begin by making your no-knead dough.
You may stir this up utilizing a bowl and spoon, or combine it in a stand mixer. Keep in mind, there’s no have to knead; merely combine collectively flour, water, yeast, and salt. See our No-Knead Crusty White Bread recipe for the small print.
Let it rise.
Place the dough in a calmly greased giant bucket or bowl. Cowl, and let it rise for two hours.
Refrigerate. Or divide and, sure, freeze.
Your alternative. In the event you freeze the dough at this level your last loaves might be a bit extra golden brown than should you freeze them later, after the dough has been refrigerated for a pair…