Fresh Bread!

Oh. My. Gosh!   Experimented with No Knead, 100% Spelt bread today... AMAZING!
(OK.  I actually started it yesterday!)

Here is the recipe:

3 cups Spelt flour

1/2 teaspoon yeast

2 teaspoons salt

1-1 1/2 cups warm water

Step I

Get out your batter bowl!

1.  Combine flour, yeast and salt in bowl.  Whisk it up.

2.  Add warm water.

3.  Mix until shaggy ball forms. 

4.  Place in bowl and cover.  (Batter bowl with lid works great!)  Let it sit at room temperature for 8-18 hours.

Step II

Get out some parchment paper and your favorite 8in skillet.  (Here's my recommendation!)

1.  Line an 8in skillet or large shallow bowl with parchment paper.

2.  Work dough on lightly floured surface.  Knead 10-15 times.

3.  Shape into a ball and place on skillet.

4.  Loosely cover with plastic wrap.  (I just place the batter bowl lid on top!)  Let rise for 2 hours, or until doubled in size.

Step III

Get out your DCB or an oven-safe covered pot.

1.  About 30 minutes before baking, adjust oven rack to lowest position and place Deep Covered Baker with lid on the rack.

2.  Preheat to 500 degrees.

3.  Remove pot from oven and remove lid.

4.  Pick up dough by lifting parchment paper and lower it into the pot.

5.  Cover pot, place in oven.

6.  Lower oven temperature to 425 and bake 30 minutes.

7.  Remove lid and continue to bake 15 minutes until loaf in golden brown.

8.  Place on cooling rack and cool for at least 20 minutes.  (Yeah, right!  It's all gone within 20 minutes!)

Check out these pictures!

Fresh out of the oven.  (Notice everything out, ready to spread!)

Cooling ever so slowly...  COME ON!

Yep!  It tasted as great as it looked!  Crispy crust, soft and light inside.  Was it the DCB?  

We will be sure to try it again!