Caramel Apple No-Knead Artisan Bread
Previously, we've discussed the art of no-knead Artisan bread and today we wanted to share one of our chef's favorite sweet no-knead breads. This is bread that fits into your life and dough that's ready when you are. Make sure you have enough room in your fridge for a one gallon covered food-grade bucket or bowl for dough. It's good up to seven days! Here's the recipe.
Apple Caramel No-Knead Artisan Bread
6 cups Texas Pure Milling Bread Flour ½ cup shredded or diced green apple ½ cup brown sugar 1 Tbsp. Cinnamon 2 tsp. Instant yeast 1 Tbsp. salt 2 tsp. caramel flavor ¼ cup vegetable oil 2 ½ cup cool water
Combine all ingredients in a 2 gallon bucket with a lid and place in the fridge overnight (up to 7 days).
Remove bucket from the fridge. Form into 2 baguettes and roll each lightly in quick cook oats. Place in a Commercial Non-stick Baguette Pan and allow to raise until triple in size, about 2 hours (or 1 ½ hours in a lightly warmed oven no hotter than 110 degrees).
We usually let it raise uncovered in an UN-heated oven, lightly misting the oven with water and then putting a pan of hot water in the bottom of the oven. This gives the bread a place out of the way of our busy kitchen to relax and have a spa day.
If you do let the bread raise in the oven, remove it before the pre-heat. Preheat convection oven to 425°. We leave the water pan in the oven as this actually helps with a crispy crust.
Lightly slash the tops of the loaves with a sharp serrated knife.
Bake at 425° degrees 25 minutes. Yield 2 baguettes.