Name: Glass Bread Pans recipe
Ingredients: 2 cups plus 3 tablespoons (500g) water:* The foundation of our bread, water plays a critical role in activating the yeast and hydrating the flour. The quantity and temperature of water are non-negotiable elements for initiating fermentation.; 4 cups plus 2 1/2 tablespoons (500g) King Arthur Unbleached Bread Flour: Bread flour is essential for this recipe. It has a higher protein content than all-purpose flour, which develops more gluten, resulting in a chewier, more structured loaf. Investing in good quality bread flour is a worthwhile investment, as it directly affects the final texture.; 3/4 teaspoon (2.5g) instant yeast: Instant yeast, also known as bread machine yeast, is our leavening agent. It’s easy to use and doesn’t require proofing.; 2 teaspoons (10g) table salt: Salt not only enhances the flavor of the bread but also controls the yeast activity, preventing the dough from rising too quickly. Don’t underestimate the importance of salt, as it interacts with both the yeast and the gluten, influencing the final product.; 1 tablespoon (15g) olive oil, for the pan: Olive oil helps to prevent the bread from sticking to the glass pan and adds a subtle richness to the crust. Use a high-quality extra virgin olive oil for the best flavor and protection.

Ingredients

Scale

2 cups plus 3 tablespoons (500g) water:* The foundation of our bread, water plays a critical role in activating the yeast and hydrating the flour. The quantity and temperature of water are non-negotiable elements for initiating fermentation.

4 cups plus 2 1/2 tablespoons (500g) King Arthur Unbleached Bread Flour: Bread flour is essential for this recipe. It has a higher protein content than all-purpose flour, which develops more gluten, resulting in a chewier, more structured loaf. Investing in good quality bread flour is a worthwhile investment, as it directly affects the final texture.

3/4 teaspoon (2.5g) instant yeast: Instant yeast, also known as bread machine yeast, is our leavening agent. It’s easy to use and doesn’t require proofing.

2 teaspoons (10g) table salt: Salt not only enhances the flavor of the bread but also controls the yeast activity, preventing the dough from rising too quickly. Don’t underestimate the importance of salt, as it interacts with both the yeast and the gluten, influencing the final product.

1 tablespoon (15g) olive oil, for the pan: Olive oil helps to prevent the bread from sticking to the glass pan and adds a subtle richness to the crust. Use a high-quality extra virgin olive oil for the best flavor and protection.

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Instructions

Preparation & Mixing: For best results, weigh your flour; this recipe was developed by metric weight. However, if you prefer to work with volume measurements, please be sure to measure your flour the King Arthur way: gently spoon the flour into a cup, then sweep off any excess. Over-packing the flour can lead to a dry, dense loaf. In a medium bowl, mix the water, flour, yeast, and salt until thoroughly combined and homogenous. This is a no-knead recipe, so resist the urge to overmix. Just ensure all the ingredients are incorporated. Overmixing can develop the gluten too early, resulting in a tough loaf. Use a large spoon or a dough whisk for easy mixing. Note: The dough starts off very slack and wet. That’s OK; it will transform itself through time and folds. Don’t be alarmed by the initial wetness.

Oiling the Dish: Oil a two-quart rectangular baking dish (10″ x 7″) with the olive oil. This is not the glass bread pan yet! This initial dish is for the bulk fermentation and folding process. If you don’t have a 2-quart dish, an 8″ or 9″ square pan will work. Don’t worry about any pan you use being oven-safe; you won’t be baking the bread in it – this step is for the initial rise and folding of the dough. The olive oil prevents the dough from sticking to the dish during the rising and folding process. Coat the entire surface of the dish to prevent sticking.

Initial Rise: Pour the dough into the oiled dish. Check the dough’s temperature by inserting a digital thermometer into the center. If it’s less than 72°F (22°C), move the dish to a warmer spot, e.g., your oven with the light turned on. Temperature is key to yeast activity. A consistent temperature helps ensure a steady rise. A slightly warmer temperature will speed up fermentation.

Bulk Fermentation (with Folds): Let the dough rise for a total of 3 hours, folding it 3 times during that period. Folding the dough strengthens the gluten structure, resulting in a better rise and a more even crumb (the holes inside the bread). This technique mimics kneading, aligning gluten strands for a stronger, more elastic dough. To fold: Using wet fingers, gently stretch one side of the dough up and over the center. Repeat with the other three sides of the dough. Wetting your fingers prevents the dough from sticking to them. Fold every hour for the first 3 hours. This hourly folding process is crucial for developing strength and structure in the no-knead dough.

Shaping and Second Rise: After the third fold, let the dough rest, covered, for the remainder of the 3 hours. After 3 hours total, gently turn the dough out onto a lightly floured surface. Shaping the dough into a log helps to create a uniform loaf that will fit nicely into the glass bread pan. Be gentle to avoid deflating the dough. Use a bench scraper to gently release the dough from the bowl.

Preparing the Glass Bread Pan: This is where the glass bread pan becomes crucial. Grease your glass bread pan thoroughly with butter, shortening, or cooking spray. Make sure to get into all the corners and edges. A well-greased pan is essential for preventing the bread from sticking. Alternatively, you can line the pan with parchment paper, leaving an overhang for easy lifting. Parchment paper is a foolproof method for preventing sticking and allows for easy removal of the baked loaf. Ensure the parchment paper is adequately sized to provide enough overhang for easy lifting.

Final Proof: Place the shaped dough into the prepared glass bread pan. Cover loosely with plastic wrap or a clean kitchen towel and let it rise for about 1 to 1 1/2 hours, or until it has nearly doubled in size. This final proof allows the dough to rise in its final shape, resulting in a light and airy loaf. Monitor the dough closely during the final proof, as over-proofing can lead to a collapsed loaf.

Preheating the Oven: About 30 minutes before baking, preheat your oven to 450°F (232°C). Make sure your oven rack is positioned in the center of the oven. A fully preheated oven is essential for even baking and a beautiful crust. Use an oven thermometer to verify the accuracy of your oven temperature.

Baking: Once the dough has risen sufficiently, place the glass bread pan in the preheated oven. Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature of the bread reaches 200-210°F (93-99°C). Note: Keep a close watch, as glass pans can sometimes brown the crust more quickly than metal pans. Rotate the pan halfway through baking for even browning. The internal temperature is the most reliable indicator of doneness.

Cooling: Remove the bread from the oven and let it cool in the glass bread pan for about 10 minutes. Then, gently loosen the edges of the bread with a spatula and turn it out onto a wire rack to cool completely before slicing and serving. Cooling completely prevents the bread from becoming gummy and allows the flavors to fully develop. Resist the urge to slice into it while it’s still warm!

Nutrition

Serving Size: one normal portion
Calories: 150-200
Sugar: 1g
Sodium: 250-300mg
Fat: 2-3g
Saturated Fat: 0.5g
Carbohydrates: 30-35g
Fiber: 1-2g
Protein: 5-6g