One Hour No Knead Artisan Hefeweizen Bread
Yeast bread is a lot like replacing a ceiling light. You have this mental block that screams at you, “you can’t do that, it’s not for you. That’s for other people who know things you don’t know.”
Replacing light fixtures hardwired into the ceiling and baking bread are also things I do when I’m stressed out. As is repainting rooms before I remember that I hate painting.
For a long time I avoided both things, assuming I wasn’t capable and the knowledge needed to complete said tasks was acquired from such a lengthy learning process I wasn’t up to it. Turns out, both tasks are really simple, and just basically require a few simple “just follow the directions” steps.
Last week I finally removed the hideous 1980’s ceiling fan from my kitchen that I’d been avoiding. I just couldn’t take it anymore. The YouTube videos were so simple, it made me feel like a coward for never having attempted it. You literally just twist a few wires together. One video ended with the motivational sentence of, “Handymen aren’t exactly rocket scientist, if they can do it, you can do it.” I CAN DO IT, TOO!
I was actually a little surprised when it worked, convinced that it couldn’t be that easy and that a flip of the light switch would prove that I wasn’t up to the task. In a very anticlimactic ending, it worked. It took about 20 minutes.
Yeast bread was the same progression for me. Yeast?! I can’t do that! Oh, wait, it’s just heating water to the right temperate and waiting? Ok, let’s try it. Well, look at that. It worked.
If history is any predictor you can logically assume that I’ll be continuing to replace light fixtures when I’m stressed out. Not as cheap as baking bread, but possibly just as therapeutic.
- 4 ½ cups (540g) all-purpose flour
- 2 ¼ teaspoons (6g) rapid rise yeast (one packet)
- 2 tablespoons (42g) honey
- 2 tablespoons (24g) olive oil (plus additional for glaze)
- 12 ounces wheat beer
- 1 teaspoon (6g) kosher salt
- ½ teaspoon flaky
- Preheat oven to 400F.
- Add the flour, yeast, honey and olive oil to a stand mixer fitted with a dough hook.
- Heat the beer to 125F.
- While the mixer is running, slowly add the beer. Once all the dough has been moistened, sprinkle with kosher salt.
- Turn the mixer to high, beating until the dough gathers around the blade, about 8 minutes.
- Line a Dutch oven with parchment paper. Add the dough ball to the prepared Dutch oven. Cover and allow to rise until doubled in size, 20-30 minutes.
- Make a shallow slit in the top of the dough with a shark knife, brush with olive oil, sprinkle with flakey salt.
- Cover with the Dutch oven lid and bake for 20 minutes or until the top is golden brown.