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Faster No Knead Bread (adapted to French flour 45) Recipe


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     Faster No Knead Bread (adapted to French flour 45)

Category   Desserts - Breads
Sub Category   None

3 1/2 cups all-purpose flour (420 gms)
1/4 tsp yeast
1 tsp salt
1 1/2 cups hot water (not boiling)

Combine flour, yeast and salt in a large bowl. Stir in water until its well combined. Cover with plastic wrap and let stand at room temperature for 3 hours. After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well- floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball. Place in a parchment paper-lined bowl and cover with a towel. Let stand on counter top for about 35 minutes. Meantime place Dutch oven with lid in a cold oven and preheat to 450 F. My oven takes 35 minutes to reach 450. When oven reaches 450 carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes.

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