braided no-knead bread - seeded or everything, using dutch oven
Here I show you how to braid bread into a no-knead loaf, using a dutch oven method. With a couple adjustments to the original artisan bread recipe, this is topped for texture and flavor, with a light golden crust with a slight crispness, and layers of soft fluffy bread on the inside.
Ingredients
dough ingredients
- 3 cups all purpose flour
- 1 and 1/2 teaspoons coarse salt
- 2 teaspoons active dry yeast (one packet)
- 2 tablespoons black sesame seeds
- 2 tablespoons white sesame seeds
baking method ingredients
- 1/3 cup all purpose flour
- 1/3 cup cornmeal
finishing ingredients
- 1 tablespoon extra virgin olive oil
- 2-3 tablespoons seed-mix or everything bagel seasoning
Instructions
- 8-24 hours before you wish to bake bread, prepare the dough. Place all dry ingredients into a large bowl. Using a thermometer, heat the water to the correct temperature. Pour the water onto the dry ingredients and completely combine. Cover with plastic wrap and a dish cloth, and allow to rise in a dry area. A counter top or cold oven is ideal.
- When the dough is ready, and you are ready for the dough, place onto a floured surface.
- Use fingers to break-in any clumpy pieces that may have formed to the edges during the rising process. You can prepare it now, or cover and allow to rise for another 30 minutes, if you want to step away.
- When you are ready to braid, stretch the dough and cut lengthwise into three strips.
- Stick the three pieces together at the top - one on top of the other, and begin to braid.
- Make the braid down to the end of the strips. Each piece has a turn to be swiped over to the top.
- Fold in the two ends. For a round loaf, bring together at one side (here I chose the left). For a long loaf, tuck the ends under.
- Place a baking mat or parchment paper at the bottom of your dutch oven. Put the loaf inside and cover. Allow to rest for 30 minutes. Toward the end of the rise and rest period, preheat your oven to 425 degrees.
- Bake for 30 minutes covered.
- After 30 minutes, take the dutch oven out of the oven. Remove the bread and baking mat from the inside. Invert the top-cover and close the empty dutch oven. Place 1/3 cup cornmeal. Place the baking mat on top of the cornmeal. Place the bread on top of the baking mat. Return to the oven for 15 minutes.
- Reduce the heat of the oven to 350 degrees. Bake for 10 more minutes. Remove from the oven, brush with extra virgin olive oil.
- Add a seeded mixture or salted everything bagel style mixture to the top of the olive oil. Bake for 5 more minutes.
- Allow to completely cool before pulling-apart or cutting. Keep in airtight container.
