Tuesday, November 19, 2013

Chocolate and Orange Artisan No-Knead Bread

My love of artisan bread continues! I went with the sweet theme of chocolate and orange this time around. The result was heavenly. This loaf was devoured quickly by the family. No butter or topping is even needed, it is perfect the way it is. Enjoy!

My notes:
-I add 1 Tbsp. sugar to my dough. I read a comment at another site where a reader mentioned she adds sugar to get the bread to rise higher. I am not a professional baker so I can't vouch for how how legit this tip is, but I added sugar and my loaf turned out wonderful and rose well, so I add it.
-I use parchment paper so that the loaf can easily be lifted out of the pan.
-The time for letting the dough rise is lenient. I make the dough sometime in the late evening and bake it sometime in the late morning.

Chocolate and Orange Artisan No-Knead Bread
Makes one loaf

  • 3 cups unbleached all purpose flour
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon yeast
  • 1 Tablespoon sugar (optional, see notes)
  • 1 1/2 cups cool tap water
  • 1/2 teaspoon Fiori di Sicilia (this has a citrus and vanilla flavor)
  • 1 teaspoon orange juice fruit powder (you can substitute orange zest if you want) 
  • 1 heaping cup semi-sweet chocolate chunks

1. In a large mixing bowl, whisk together flour, salt, yeast, sugar, Fiori di Sicilia, orange juice fruit powder and chocolate chunks.  Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great. 

2. Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. 

3. Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating. 

4. Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool. 

Recipe adapted from Simply So Good.

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