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Directions for: Michael Smith's No Knead Bread

Ingredients

For 1 normal loaf of Country B

2 cup all-purpose or bread flour

1 cup whole-wheat flour

½ cup any multi-grain mix

¼ tsp of active dry yeast

1 ¼ tsp salt

1 5/8 cups of warm water

For 1 normal loaf of City Brea

3 cup all-purpose or bread flour

¼ tsp of active dry yeast

1 ¼ tsp salt

1 5/8 cups of warm water

For 1 larger loaf of Country B

3 cup all-purpose or bread flour

1 cup whole-wheat flour

½ cup any multi-grain mix

½ tsp of active dry yeast

1 ½ tsp salt

2 ¼ cup warm water

For 1 larger loaf of City Brea

4 cup all-purpose or bread flour

½ tsp of active dry yeast

1 ½ tsp salt

2 ¼ cup warm water

For traditional baking For baking in a covered pot Brown Butter

4 sticks of room temperature butter (sixteen ounces)

Directions

For 1 normal loaf of Country B For 1 normal loaf of City Brea For 1 larger loaf of Country B For 1 larger loaf of City Brea For traditional baking

1. Whisk the dry ingredients together thoroughly. Add the water and stir until a wet dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total.

2. Cover the bowl with plastic wrap and rest in a warm place for 18 hours. It will double in size, bubble and long gluten strands will form.

3. Knock the dough down and form it into a baking pan. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more. Bake 45 minutes in an oven preheated to 425 degrees F.

For baking in a covered pot

1. Whisk the dry ingredients together thoroughly. Add the water and stir until a wet dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total.

2. Cover the bowl with a towel and rest in a warm place for 12 to 18 hours. It will double in size, bubble and long gluten strands will form. Lightly flour your hands and the work surface then remove the dough from the bowl. Quickly form it into a ball. Thoroughly flour a cotton towel and rest the dough on it. Cover it with another floured cotton towel.

3. You may also rest the dough on a non-stick ‘Silpat’ mat and cover it with just one towel. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more.

4. When the dough has fully risen slide your hand under the towel and quickly invert the delicate dough into the hot pot. Shake the pot a bit to settle it then place the lid on the pot and start baking.

5. Bake for 30 minutes with the lid then remove it and bake for 15 minutes more.

Brown Butter

1. Toss one stick of butter into a small saucepot and heat it until it melts. Because butter contains as much as twenty percent water it will begin to steam and foam. Once the water has evaporated the foam will subside and the butter’s temperature will begin to rise past the boiling point of water. The milk fat solids that make up one or two percent of the butter will then begin to brown.

2. Continue heating as the butter begins foaming a second time. Swirl it gently, watching the color, until it turns golden brown and releases the aroma of toasting nuts. Immediately pour the browned butter into a bowl to stop it from browning further. Cool to room temperature. Be patient this will take at least an hour.

3. Whip the remaining butter in a stand mixer then drizzle in the room temperature brown butter. Whip until fluffy. Makes 2-1/2 cups.

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