Skip to main content

no-knead overnight pane integrale


Everyone loves an easy overnight no knead bread recipe, but in order to achieve the perfect overnight no- knead pane integrale or whole grain loaf for your taste, you must tinker with the ratio of bread flour and whole grain flour.  You must tinker with the flours by using a scale and keeping track of your flour ratios for the success of your future loaves.  Introducing whole grains to a loaf can be tricky, add too much and the resulting loaf may be too dense and gritty.  I love the flavor of whole grains in my bread but I prefer only a third of the flour to be whole grain while the rest of the loaf is straight bread flour.  I like the super 10 grain blend from KAF at about a 30 percent ratio to the bread flour in my pane integrale.  I discovered this while experimenting with whole grain flours to add flavor to my loaf.  The Super 10 grain blend has, spelt, millet, rye flakes, barley flakes, quinoa flakes, chia seed, amaranth, teff, buckwheat and sorghum.  I counted 10 grains, including all those pesky flakes.  ps. I use a scale to measure my flours into one medium bowl to start this bread recipe.

Ingredients and Recipe for no-knead overnight pane integrale  
makes one round loaf

300 grams bread flour
130 grams super 10 grain blend, KAF
2 teaspoons kosher salt
1/4 teaspoon instant yeast
390 milliliters cool water
Additional flour for dusting

Place a medium bowl on the scale and zero it out, bye-bye numbers.  First weigh out 300 grams of the bread flour, then add the super grain blend until the scale says 430 grams, stir in the salt and the yeast.
Add the water and stir until blended, the dough will be a sticky blob, don't worry about it.
Cover the bowl tightly with plastic wrap.  Leave the dough alone at room temperature, about 70 degrees, on the counter for about 18 hours.
So, I make the dough blob in the afternoon and the following day, 18 hours later, say 7am, I sprinkle an area on my counter with flour. I gently scrape the dough out of the bowl and on to the floured surface where I lightly with floured hands pick up an edge of the dough, lift and fold back towards the center of the dough blob, repeating that move on all four sides.  I gently nudge the dough into a nice round shape.  Note that I no longer have a dough blob.
Ok, the next step is important!  Dust flour in the center of a tea towel that you've opened and placed flat on the counter, don't skimp on flour, be generous, the dough is sticky.
Carefully place the dough on the floured tea towel and loosely fold the ends of the towel over the dough to cover it.
Let the dough rise for about one and a half hours or until it has doubled in size.  The dough should not spring back when you poke it with your finger, if it does let it rise about 15-20 minutes longer.
About a half hour before the dough is finished rising pre-heat the oven to 450F.  Place a 6 quart heavy cast iron covered dutch oven.
When the bread dough is ready, carefully remove the hot dutch oven from the oven and remove the lid.
Unfold the tea towel and quickly invert the dough into the oven, the bottom will be up, it might look like a mess, give the pot a shake to distribute the dough if necessary.
Cover the pot and bake covered for 30 minutes, uncover, continue baking for 20 minutes or until bread is a deep golden brown color, cool on a rack before slicing.  Get the French butter ready.


Popular posts from this blog

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

meyer lemon olive oil cake

We had our house inspected by the fire department so we could make it safer during wild fire season, which is now several months of the year in California.  One of the suggestions was to remove several large ornamental grasses from the front yard because embers from a wild fire could start a fire inside the grasses and they were all too close to the house.  The large grasses actually die completely back in the winter and were just starting to leaf out again when we ripped them all out, good-bye 👋   The good news is I don't miss the decorative grasses at all but the other news is the front of our house now looks like my Meyer lemon 🍋  olive oil cake photo, very simple, less is more.  Preparing our surroundings for fire season or even just thinking about fire season sucks but lemon cake will help with that.  This cake is simple and definitely delicious with the lemony glaze, make it before the red flag 🚩 warnings start. Ingredients and Recipe for Meyer Lemon Olive Oil Cake makes a

spicy orange chicken with fancy small chopped hot house tomatoes

  My first Chinese cooking classes covered: the extremely important exercise of boning an entire chicken, why we often find too much chopped celery in Chinese food, tips on dating in a Chinese family, and a handful of simple stir fry recipes, like plum chicken with walnuts, to make at home in a wok.  Over the years I've incorporated those first basic concepts I learned in my classes into every stir-fry I make, going rogue on many a recipe.  The final class was a tour of Chinatown in San Francisco and a visit to the Wok Shop to purchase an authentic carbon steel wok with the necessary tools.  I was nine months pregnant and gave birth right before the last class, so I missed my Wok Shop visit and tour.  I've since had a tour visiting many interesting shops in Chinatown in San Francisco.  If you've never visited Chinatown- you're in for a treat-it's fun for shopping and of course- a delicious multi-course Lunch in a Chinese restaurant.  Ok, I know you're dying to k