Who doesn't love naan? Naan is that pillowy white goodness that is similar to a…
Love in the time of Quarantine. And by love, I am referring to freshly baked bread. Ever since my husband, two boys and I have been quarantined, I have been baking bread and I can’t bake it fast enough.The best part is that it is an easy bread to bake as long as you can find yeast or bread flour. Yup, I am not the only person baking fresh bread. Unfortunately, people have been having a hard time finding bread flour and yeast. If you are one of the lucky people, try this easy recipe with barely any kneading required. Since the dough has to rise for 18 hours, I like to make it the evening prior to the day I want to eat it. That way, I go to bed and wake up without the waiting. This is a recipe by Cooks Illustrated:
Using a kitchen scale, measure out 15 oz of bread flour in a bowl. You can use All Purpose but it won't be as chewy.
Add to it salt and yeast.
Stir and reset your scale.
To your flour bowl, measure out 7 oz water. I like to use bottled water because my water is chlorinated.
Now add 3 oz room temperature beer. Your scale should total 10 oz.
Add 1 tbs white distilled vinegar and mix it all up. The dough will be sticky and that is ok. Don't worry if there is flour at the bottom. It will get incorporated. Cover bowl with plastic wrap and place in a warm area for 18 hours.
After 18 hours, remove plastic and flour a surface you can knead on. Make sure to add some flour to your hands because it will be sticky. Knead the dough for approximately 15 times. Pull up edges to make a round ball of dough.
Take parchment paper and spray it with cooking spray. Place the round ball of dough on parchment paper. Spray the top of the dough with cooking spray and cover with plastic wrap. Set a timer for 1 hour and 25 minutes.
After 1 hour and 25 minutes, place a dutch oven with the cover on in the lower rack of your oven and set the temperature to 500 degrees. Make sure your dutch oven cover's knob can withstand heat of 500 degrees. Set a timer for 35 minutes. DOUGH WILL BE RISING FOR A TOTAL OF 2 HOURS AFTER THE INITIAL 18 HOURS.
Once 35 minutes is up. lower heat to 425 degrees. Remove plastic wrap from bread. Sprinkle the dough with flour and make a cut with a knife across the bread.
Using oven mitts, open the oven and remove the lid off of your dutch oven. Lifting the parchment paper, carefully drop the bread dough into your dutch oven. Place the lid on and close the oven door.
Bake for 30 minutes.
After the 30 minutes, remove the lid and bake for another 5-10 minutes depending on how dark you want your crust.
Remove from oven and lift bread out from parchment paper using oven mitts.
Serve with some yummy butter and jam.
I have not tried different brands of beer or types. Please let me know if you do.
I am a software test manager by day and a wife, mom and cook by night. Cooking is my hobby. I don't eat to live, I live to eat.