No-Knead Sriracha Bread (Diablo Bread)
This is my first blog post on The Fresh Loaf. Hopefully this bread will interest some of you.
I call this bread Diablo Bread, The Bread of the Devil. The Sriracha hot sauce in the recipe is amped up by copious amounts of crushed red pepper flakes. The orange-red color of the baked result is a warning that this is not a bread to be messed with.
This bread goes great with pretty much everything. It is a match made in heaven with chili. Or pop it into the toaster oven with some sliced cheddar on top. Me? I often eat it plain without even butter or jam. I just close my eyes and savor every bite. If you are thinking there is something that this bread won't go with, you are wrong.
This bread is a favorite of mine, and not just because I invented it. The Sriracha and crushed red pepper flakes are great in combination but are not overwhelming - the bread naturally moderates the heat and you are left with some pretty fantastic flavor that can stand up well with anything you dare pair it up against. Over Christmas I was making panini sandwiches with this bread, some thinly sliced turkey breast, mozzarella cheese, and dill pickle. It was ridiculously good.
Ingredients:
400 grams unbleached all purpose flour [1]
7 grams table salt
⅜ teaspoon instant dry yeast [2]
1 ½ tablespoons crushed red pepper flakes [3] (Yes. That is a lot. Not a typo)
260 grams cool water (55 - 65 °F)
60 grams (4 tablespoons) Sriracha sauce [4] (Don't wimp out! Not a drop less!)
Wheat bran for dusting
Method:
This bread is made according to essentially the Jim Lahey No Knead Bread method with my final rise going to around two hours instead of the 60 - 90 minutes he uses. The detailed step-by-step process I use for this bread is on my Mad Scientist Labs blog [5] in excruciating detail. Much of the text in this entry is also ripped off from that post :-)
After all of the ingredients are mixed, you get a dough with this amazing color.
I bake in a Lodge LCC3 combo cooker with the bread on parchment paper (see the blog post [5] for my technique). I bake at 475°F for 30 minutes covered with a small ice cube thrown in just before the cover goes on. I then take the lid uncovered and bake it for another five or ten minutes until I get something like this...
Please give this bread a try and let me know what you think, either as a comment here or where I originally blogged about it [5].