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  • No-knead Balloon Bread

    1 vote
    No-knead Balloon Bread
    Servings: 1 loaf
    by LindaShaw
    10 recipes
    		 >
    Adapted from Rose Levy Barenbaum - Bread Bible

    Ingredients

    • half unbleached all-purpose half bread flour: 468 grams (about 3 cups)
    • room temperature water: 382 grams (1-1/2 cups plus 2 tablespoons /13 fluid ounces)
    • instant yeast: 0.8 grams/1/4 teaspoon
    • salt: 10 grams/1-2/3 teaspoons

    Directions

    1. Mix together. Let stand overnight.
    2. When bread is this moist and sticky, for shaping you need to scrape it onto a well- floured surface, and lightly flour the top before patting it down gently. Then use a bench scraper to help lift it for shaping.
    3. Set the shaped dough on a coarse-weave towel sprinkled amply with bran. No need to sprinkle the top as it should have enough flour from the counter.
    4. Bread with 80% hydration will spread to about 8 1/2 inches and only rise to 2 inches when fully proofed and ready to bake. At 80 ̊F/26 ̊C. this takes 2 hours.
    5. On parchment paper transfer to a preheated dutch oven.
    6. Bake at 450 ̊F./230 ̊C for 20 minutes lid on, 10 minutes lid off; transfer to a baking sheet and bake for 10 minutes more. Then 5 minutes oven propped ajar a few inches, then 5 minutes oven off and door open.

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