no knead buttermilk bread

no knead buttermilk bread

no knead buttermilk bread

This is hubs’ current favorite bread. I was looking for a buttermilk bread recipe that was closer to French bread but also easy to make. This recipe is from “The New Artisan Bread in 5 minutes a Day”. It’s a great book and the hubs started his bread baking journey using the first edition of this book.

The best part about this recipe is you don’t need to knead it. Just mix it up in a bowl/container, let it rise, do a final rise and bake. I have incorporated the use of my steam + convection oven when making this bread and the results have been excellent. The hubs loves how beautifully the crust and crumb toast up. You can however achieve great results too in a normal oven. Instructions for the Cuisinart Steam + Convection Oven are below.

No Knead Buttermilk Bread

(taken and adapted from here; original recipe from “The New Artisan Bread in 5 minutes a Day” by Hertzberg & Francois)

Makes 2 large loaves

Ingredients:

  • 2 1/3 cups lukewarm water
  • 1 cup buttermilk
  • 1 tablespoon instant yeast
  • 1 tablespoon kosher salt
  • 1.5 tablespoons sugar
  • 6.5 cups bread flour or all-purpose flour

Method:

  1. In a large container/tub/bowl, mix together all the dry ingredients.
  2. Add the wet ingredients and mix together using a wooden spoon or spatula. You do not need to knead the dough but ensure the wet and dry ingredients are well incorporated. You can also do this in a stand mixer using the paddle attachment. Do note that you would probably have to halve the recipe to get it to mix in a standard sized stand mixer. I have a Kitchen Aid Artisan 5qt capacity mixer and I can only do half a recipe at a time.
  3. Let the dough stand for at least 2 hours.
  4. After 2 hours punch the dough down. The dough is ready to use but you can always keep it in the fridge (up to 5 days in a covered container or freeze and use within 3 weeks). You can shape them into boules (on a pan lined with parchment paper and dusted with flour) or bake in a loaf tin lined with parchment paper or greased. Whichever you choose, the second rise should be about 90 minutes.
  5. About an hour into your second rise, preheat your oven to 350°F and set a pan of water at the bottom rack. Once the second rise is complete, slash your loaves and place them into the oven to bake for about 45 minutes, or until the bread is golden brown.
  6. Remove from oven and let cool on rack for about 10 minutes before slicing.
  7. Freeze leftovers and reheat in toaster oven for best results.

Instructions if using the Cuisinart Steam + Convection oven (Model CSO-300N):

  1. Follow steps 1 to 3 above.
  2. For the second rise, place dough in greased or lined loaf tin or pan lined with parchment paper and dusted with some flour (if shaping into boule), place in oven (rack should be at bottom position) and set oven to the STEAM function (100°F) for 30 minutes. Do note you can only proof one loaf at a time.
  3. After the second rise is done, slash the loaf and place it back into the oven. Set the oven to the BREAD function and bake at 350°F for 45 minutes, rotating the loaf at the halfway mark. The loaf can remain in the oven while preheating.
  4. Remove from oven and let cool on rack for about 10 minutes before slicing.
  5. Freeze leftovers and reheat in toaster oven for best results.

*The image below gives you a rough idea of the size of the interior of the oven. A standard loaf tin was used.

a loaf of buttermilk bread

a loaf of buttermilk bread

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