Parsley, Sage, Rosemary and Thyme - No Knead

Recipe on Rails
Prep Time: less than a minute

Servings: 3

Uploaded by:
   Warren Prince


Tags:
bread, no-knead, artesian

Ingredients

Saute
0.290.80000000000001poundOil, Olive
0.5227.0poundOnion, Slicedthin
2.01.12teaspoonRosemaryfresh - minced
2.01.6teaspoonThymefresh - minced
2.01.04teaspoonParsleyfresh - minced
2.02.0leafSagefresh - minced
2.04.46teaspoonCaraway Seeds
0.51.15teaspoonPepper, Black
Liquids
1.13513.02poundMilk
0.91413.14poundWater
28.028.0gramSalt
55.055.0gramSugar
Dry Ingredients
0.3136.2poundCorn Meal
2.751248.5poundFlour
4.84.8gramYeast

Instructions

1. 

Heat the EVOO in a sauce pan. Add the thinly sliced onions and saute.

2. 

While the onion cooks, collect your herbs.

3. 

Pull leaves off any woody stems.

4. 

Mince

5. 

When the onions soften, add the caraway seed and saute a little longer.

6. 

Add the black pepper.

7. 

Mix in herbs and saute briefly.

8. 

Remove from the heat and stir in remaining ingredients in the Liquids group. Stir to dissolve the salt and sugar.

9. 

Weigh dry ingredients into a plastic bin.

10. 

Mix dry ingredients till uniform.

11. 

Add liquid ingredients (Must be room temperature or cooler).

12. 

Mix by hand.

13. 

Work in all the flour and liquid.

14. 

Allow to rest for 20 minutes.

15. 

Liberally flour the work surface and the top of the dough in the bin.

16. 

Turn the bin over and scrape the dough onto the work surface.

17. 

Flour the top of the dough

18. 

Pat dough out

19. 

Fold left 1/3 onto the middle 1/3, brushing off excess flour. Use a dough scraper if necessary.

20. 

Fold right 1/3 onto the other 2/3 (use scraper whenever necessary.)

21. 

Rotate the dough 90 degrees.

22. 

Pat out again.

23. 

Repeat the folding.... fold left 1/3 onto middle 1/3.

24. 

Fold right side onto the middle 2/3.

25. 

Rotate and repeat folding.

26. 

Place in plastic bin, seam down.

27. 

Allow to rest 20 minutes.

28. 

Repeat folding, dusting top of dough and turn onto work surface.

29. 

Pat out and fold left 1/3 onto middle 1/3. Notice the change in the consistency of the dough.

30. 

Fold right side on to the other 2/3. Rotate and pat out again.

31. 

Fold, return to bin, and allow to rest 20 minutes.

32. 

Repeat steps 29 - 32 and allow to rest another 20 minutes.

33. 

Repeat steps 29 - 32, but this time allow to rest 2.5 HOURS. This is the primary fermentation where the flavor develops.

34. 

Scale into three equal pieces (2# each).

35. 

Pre-shape by patting and folding. Pat out a piece and fold 1/3 onto the middle 1/3.

36. 

Fold remaining 1/3 onto the other 2/3.

37. 

Allow to rest 10 - 15 minutes to allow dough to relax.

38. 

Pat out a piece of dough.

39. 

Arrange dough so that it's wider than it is high. Fold bottom 1/3 onto middle 1/3.

40. 

Fold top 1/3 over and around remaining 2/3, pinching dough to form seam, stretching the dough to form a tight skin.

41. 

Pinch/seal the whole seam.

42. 

Roll out dough, and place on a floured cloth/canvas to rise.

43. 

Once fully risen...

44. 

Slash, and bake at about 425 with steam.

45. 

Rotate bread after about 10 minutes to allow even baking.

46. 

When evenly brown, and internal temp of the bread is about 200F...

47. 

Remove to a rack to cool. Allow to fully cool before cutting.

48. 

Baker's Percentage:

10% Corn Meal
90% Flour - All Purpose
6% Olive Oil
18% Onion
2% Salt
37% Milk
30% Water
4% Sugar
.35% Yeast (IDY)

TOTAL 197% plus the herbs. Adjust the herbs to your tastes.

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