Almost No-Knead Olive, Rosemary, and Parmesan Bread
Why This Recipe Works
For a no-knead bread recipe that would produce a loaf with a consistent shape, we strengthened the dough by lowering the hydration and giving it the bare minimum of kneading time (15 seconds). To give the bread more flavor than the standard no-knead recipe, we added acidic tang with vinegar, and a shot of yeasty flavor with mild-flavored lager. When we started the baking process in an covered pot in a cold oven, the lid trapped released steam, creating a springy loaf. By finishing the baking with the loaf uncovered, we created a beautifully browned crust.