No Knead Hatch Chile Artisan Bread
This crusty, No Knead Hatch Chile Artisan Bread is so easy to make with no kneading required. Toasted and buttered it's irresistible!
Servings 12 servings
Ingredients
- 3 C bread flour or plain, all purpose flour (450 g)
- 1 Tbsp granulated sugar
- 2 tsp rapid rise, instant or dried yeast
- 1.5 tsp salt
- 1.5 C warm water - 105-115 degrees F 375 ml
- 1 Tbsp olive oil 15 ml
- 1/4 C roasted Hatch chiles or 1-2 Hatch chiles, roasted, peeled and diced
- 1 head garlic, roasted
- 1/3 C cheddar cheese shredded
Instructions
- Combine the water and sugar in a large bowl. Sprinkle yeast on top. Allow 2-3 minutes for yeast to react with warm water and froth on top. If it does not react, then toss the yeast and start with new, fresh yeast.
- Add the flour, salt, olive oil, roasted garlic, Hatch chiles and cheese and mix by hand or with your mixer dough hook just until combined.
- Cover the bowl with a light layer of plastic wrap and allow to sit in a warm, draft-free place for 2-3 hours or until doubled in size. Dough will be bubbly on top with some holes, and wobbly when shaken slightly.
- Place a large Dutch oven or heavy pot in the oven with an oven-safe lid. Preheat oven to 450 degrees F, 25-30 minutes before baking.
- Flour a flat surface with 2 Tbsp flour and dump the dough onto the surface. Sprinkle flour on top of the surface of the dough. Fold the dough over on itself like a letter. Then flip it over and form a rough, round shape.
- Measure some parchment paper for the pot that's in the oven. Put the paper, smooth side up, next to the dough you just formed. Carefully lift the dough ball, after forming, onto the middle of the parchment.
- Moving quickly, remove the Dutch oven from the oven with oven mitts. Remove the lid. Use both hands to lift the parchment paper from each side and set the parchment (with the dough on it) in the pot.
- Using oven mitts, place the lid on the Dutch oven and place the pot in the oven. Bake for 30 minutes at 450 degrees F.
- Using oven mitts, remove the lid and bake for 15-20 minutes, or until loaf has lightly browned.
- Using oven mitts, remove the pot from the oven and allow to cool before removing the bread and slicing to enjoy.
Notes
Sugar: Sugar feeds on sugar and starch; mixing in sugar helps the bread rise while baking. The bubbles will push the dough up and out creating a very fluffy bread with a wonderful texture.
Oil: Makes the bread softer. Without it, it will be a bit dry.
Warm water: Necessary to react with your yeast. Aim for a temp of 105 - 115 degrees F. It should be lukewarm. Too hot and it will kill your yeast.
Flour: Bread flour is strongly suggested for a softer, fluffier bread. However, I have used all purpose flour with great results, too. Make sure you spoon the flour into your measuring cup and level off the top for accurate measuring (or, use a scale to measure exact weights).
Rise time: Can vary based on the temps of your home and temp of the water used for the yeast. I usually aim for 2.5 hours or until the dough is visibly doubled in size.
It's essential to preheat your oven and put the pot with lid in 25-30 minutes prior. The heat in the pot will be trapped with the lid on the pot. That creates a method of steam within the pot that will encourage the bread to develop height while baking.