Directions: |
Directions:Dissolve the yeast and sugar with the warm water (110 to 115 degrees . Let it sit for 10 minutes or until foamed up.
Roughly chop walnuts and cranberries. Set aside. In a large bowl, whisk the bread flour with salt. Add the yeast mixture and honey, and combine. Add the cranberries, walnuts, and orange zest. Stir until just combined. The dough will be very sticky and wet. Cover bowl tightly with plastic wrap and let it rest for 18 hours on your kitchen countertop at room temperature. Yes, 18 hours!
After 18 hours, the dough will be very wet and sticky. Do NOT punch the dough.
Transfer dough to a well-floured surface and turn to coat with flour. Sprinkle more flour as needed, and flour your hands also. Gently fold the dough over from the edges to the center to form ball, being careful not to burst the air bubbles trapped inside. Then, turn the dough smooth side up and gently press the sides to re-shape if needed. Carefully transfer to a sheet of lightly floured parchment paper, smooth side up and put in another large bowl to retain its shape. Loosly cover with plastic wrap and let it rest over the counter for 30 minutes.
Preheat oven to 450 degrees for 30 minutes and place the Dutch oven with the lid inside the oven. Score an X or any pattern you'd like on the ball of dough.
Remove the hot pot from the oven, and immediately lift the parchment paper to transfer the dough into the hot pot. Cover with the lid tightly and securely.
Bake at for 30 minutes - during this time, do not open the lid, as you can't let the steam trapped inside escape. Then, remove the lid and continue baking for another 8 to 10 minutes, until the crust is golden brown. Remove from oven and lift it up with the parchment paper. Let it cool completely before slicing. Enjoy!
How to store: I like to store in a semi open paper bag, just like how they do it in the bakeries. The bread needs some air for the crust to stay crusty.
Freezing: Wrap in aluminum foil and then inside a freezer friendly resealable plastic bag for up to 3 months. Thaw at room temperature. |
This recipe for No Knead Cranberry Walnut Bread is from