Slacker Bread – no-knead dough makes you look good!

So Anarchy Lane is big into bread. We are all about the dough fermentation. But it can sometimes be a pain to make. Not that it takes a lot of physical labor, especially if you have a stand mixer with a dough hook. Bread does take time to rise so there is normally no rushing that. And I find that it generally takes me about 20 minutes to set up the stand mixer, measure, mix and prepare for rising and then more additional time to clean up afterwards. There are times though, when you need some bread or pizza dough later in the day, and literally have only 5 minutes before you head out the door for work or errands. And guys, pay attention here: the ladies like it when you make them fresh bread and this stuff is low in fat. This is where Slacker Bread comes into play. Its fast, easy, and you probably have everything you need already. Have a look at this video:

Sullivan Street Style Bread

OK, to recap the video you need :

  1. 400 grams All Purpose flour
  2. 1 1/4 tsp salt ( 1 1/2 tsp kosher salt )
  3. 1/2 tsp instant yeast for a 12 hour rise ( add a bit more if you are short on time )
  4. mix dry ingredients well, so the yeast and salt is distributed evenly.
  5. add 300 grams water
  6. mix with a spoon or dough whisk until all flour is wet
  7. set aside to double / rise for at least 6-8 hours at room temps above 70F – 12 or more hours is better especially at lower temps in the 60F range. I like to mix up the dough, place the container in the refrigerator overnight, then take it out in the morning of the day I want to bake it, and let it rise for 6-8 hours at room temp.
  8. Once risen, you can shape to a loaf, let rise again for 30 min to an hour, then slash the dough and bake at 450F until done.

check out the texture of this risen dough

I try to handle the dough as little as possible to keep the holes in the finished bread as large as possible. This is a wet dough and isn’t very strong, so beware that it will spread out a bit when you shape and bake, sort of like sourdough. For loaves, I bake in a covered cast iron pot or clay baking dish for 20 minutes, then uncover and bake for another 20-25 minutes. Let cool as long as you can stand it. Your bread should come out nice and crispy on the outside, and very tender with large holes on the inside with the texture of an English muffin.

For pizza, just spread the same dough out on a floured pizza peel or pizza baking pan. Don’t do what I did in the picture below. DO NOT shape on the counter top. The dough is too soft to transfer to a peel by hand.

Once shaped, you can bake as you would a normal pizza crust. I tend to prebake the crust a bit before I decorate with toppings. It makes a pretty good focaccia style thick crust pizza. Melt some butter and add diced garlic then brush onto the outside of the crust after its baked, and reserve the rest for a dipping sauce for the pizza bones.
There you go. Two different ways to use the same basic dough. I find this dough has a very soft texture, due to the fact you are using a lower gluten flour and do not knead it for any length of time. Used as is, it has very little fat as it is not an enriched dough with added oil, butter or milk. Just make sure to let it rise long enough for the yeast to do their work, and in return they will give you some added flavor you will not get from a rapid rise dough.
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