See? I am learning German! Albeit, knowing the word for “bread” in German is not that impressive, I didn’t have to look it up… so give me some credit. I think I have vastly improved in my bread making abilities this year. Now I can make and sustain a sourdough starter from scratch, make a highly sought after flat bread (great for parties), and also make a no-knead bread that is perfectly crispy on the outside, yet soft and airy on the inside. Life doesn’t get much better than fresh bread folks!
I have created my own no-knead bread recipe that utilizes a cast iron 5 quart Dutch oven in order to give the bread a soft inside and a crispy outside. It’s like the goldilocks of breads and this recipe is my new go-to since it can be made in just a few hours.
:: Frühlingskabine Brot (Bread) ::
makes one huge loaf
Mix together in a stand mixer bowl and allow to sit until foamy (about 10 minutes):
1 Tbsp sugar
1 1/2 tsp active dry yeast
3 cups warm water
6 cups flour
3 tsp sea salt
Mix thoroughly with the hook attachment. Cover the bowl and allow to rise in a warm place for 4-8 hours. I like to preheat the oven a tiny bit on cold days, just enough to take the chill off, and then allow the dough to sit in the oven with the light on.
The dough is ready when it has doubled in size and the surface is dotted with air bubbles. Flour your hands and remove the dough from the bowl. Fold it over itself in your hands once or twice. Lightly flour the bowl and the dough, and replace the dough back into the bowl. Cover again and let rise for 1 hour or until doubled in size.
Preheat the oven to 475*F with the cast iron Dutch oven inside. A 5-quart Dutch oven should be plenty big for one loaf, but feel free to use a larger size.
Place the dough in the Dutch oven seam-side up and place the lid on the Dutch oven. Let bake closed for 40 minutes and then remove the lid for 5 additional minutes to crisp the outside crust. Remove the bread from the oven and allow the Dutch oven to cool safely on the rack inside your oven. It’s tempting, but wait at least 30 minutes before cutting into your bread to get the best results.
(“enjoy” in German)