No knead Wool Bread
User Reviews
0.0
0 reviews
Unrated
No knead Wool Bread
Report
Fluffy No-Knead Wool Bread that's easy to make with tips for shaping, rising, and baking. Perfect for beginners and guaranteed to impress
Share:
Ingredients
- 312 grams milk 1 cup + 6 tablespoons
- 5 grams granulated yeast 1 1/2 teaspoons
- 8 grams kosher salt 1 1/2 teaspoons
- 28 grams sugar 2 tablespoons
- 28 grams melted unsalted butter 2 tablespoons or 1/4 stick
- 425 grams all-purpose flour 3 cups
- milk Just a little bit to brush over the top
Add to Shopping List
Instructions
- In a large mixing bowl, add all of the ingredients, starting with everything but the flour. Once the other ingredients are combined, add the flour last.
- Use a spoon or Danish whisk to mix in the flour. No kneading is needed, but you may need to use your hands to incorporate the last bits of flour into the dough.
- Cover the dough (not airtight) and let it rest at room temperature for 2 hours.
- After resting, you can place the dough in the fridge for easier handling later (I find cold dough is easier to shape), or proceed directly to the next step if you want to bake it right away.
- Grease your 9-inch round baking pan with butter.
- After the dough has rested, divide it into five equal parts.
- Using a rolling pin, roll each dough piece into a flat, oval shape, about 8 inches long. Cut thin lines along the bottom third of the dough to create the wool-like texture. Leave the top two-thirds uncut.
- Starting at the uncut edge, roll the dough up into a log and place it seam-side down into the prepared pan. Repeat with the remaining pieces, arranging them around the edge of the pan in a circle.
- Let the shaped dough rest for another hour at room temperature.
- Brush the top of the dough with milk. Preheat your oven to 350°F (175°C) and bake for 30-40 minutes or until the bread is golden brown.
- Let the bread cool down before slicing to avoid a gummy texture.
Notes
- A quick tip: When storing the dough in the fridge, make sure your container is large enough and covered but not sealed airtight. The dough will continue to expand and release gases, so leaving a little room for those gases to escape is important. If the container is too full and sealed too tightly, it could burst. So keep it slightly open to avoid any mess!
- One more tip: If your dough has been resting in the fridge for a few hours, portion and shape it, then place it in your baking pan. Allow it to come to room temperature before baking to ensure a beautiful oven spring and an even rise. Keep in mind that the temperature of your house will always affect how long it takes for the dough to rise—if your home is cooler, give the dough a little more time. Also, make sure your oven is fully preheated for consistent baking result
- Please keep in mind calories are only a rough estimate.
Nutrition Information
Show Details
Calories
2009kcal
(100%)
Nutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 2009 kcal
% Daily Value*
| Calories | 2009kcal | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
