All too often we witness our freshly baked no knead bread vanish before it’s barely had a chance to cool. Baking multiple loaves helps mitigate this “problem”, but as Joe Valencic found, so does increasing the size of the loaves.
Joe adjusted the ingredients to fully utilize the capacity of the cloche oblong clay baker with the resultant loaf being 50% larger than the basic recipe. This also accomplished another of Joe’s objectives, which was to produce a loaf size better suited to making sandwiches.
Of course you don’t have to use an oblong cloche to try this. Most vessels used for no knead baking will likely accommodate this larger loaf.
This recipe is for a no knead craisin bread but you can leave out the extra ingredient and just go with the flour, salt, yeast and water for the basic recipe or the starting point for your own favorite creation.
Joe’s pictures surely attest to the great results he enjoys. I’ve simply cut and pasted the following from his email…
Craisin No-Knead (over-sized)
24 oz. Unbleached all purpose flour (my preference)
3 teaspoons salt
1/2 teaspoon SAF Instant Yeast (or any instant yeast)
19-1/2 oz warm water
1/2 Cup Craisins
1/2 Cup Raisins
1/2 Cup Shelled sunflower seeds (unsalted)
Blend dry ingredients until thoroughly mixed. Add Craisins, Raisins and seeds and blend into dry ingredients. Add water and thoroughly blend until all dry flour is incorporated. Cover and let sit for 12 hours.
Line a 12″ x 4″ x 3″ deep basket (I use a wicker basket I found at a thrift store) with parchment paper, forming it deep to the bottom and sides with 3″ of paper hanging over the long sides, then spray the paper with oil or cooking spray. This keeps the dough from sticking to the paper, which I learned firsthand the hard way. Flour your work surface and pour/scrape the mixture onto it, then dust the top of the dough with flour. Flour your hands then proceed to fold the dough onto itself a few times, ultimately shaping it like a long loaf just slightly shorter than your proofing basket. Place the dough into the basket with the seam side down, cover and allow to double in size about 1 hour.
About 30 minutes before the proofing is completed, preheat the oven to 450 F with your La Cloche oblong cooker in it. When the proofing is complete, remove the cover from the La Cloche and place the loaf into the cooker with the parchment paper used as a cradle. Fold the parchment to the inside and replace the cover.
Bake covered for 30 minutes, then remove cover and bake an additional 15-20 minutes depending on how dark you like the top of the loaf to be. Immediately remove the loaf using the parchment as a cradle an place on a raised wire rack to cool. With your oven gloves you can handle the bread and remove the parchment paper for cooling.
Note: Handling of this oversized dough is not for the timid.
See also Joe’s hamburger buns.