My current no-knead bread recipe! It makes one large loaf. The recipe is from the following places and has a few changes to suit my needs. The recipe here and the baking part here.
Ingredients
- 500g strong white bread flour
- 7g - 10g dried instant yeast (or whatever is in a sachet)
- 12g salt (if you don’t put enough salt in it will taste of nothing and be terrible)
- 400ml cold water
Directions
I usually start this at about 19:00 - 20:00 the day before I want the bread so I can bake it time for lunch! One of the main things is to handle the dough as little as possible.
- In a large bowl, mix flour, salt and yeast until well mixed. Pour in water and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch.
- Cover bowl tightly with cling-film and put in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.
- Tip/pour the dough out onto a well floured work surface, using your well floured fingers to scrape the dough out of the bowl.
- Oil the bowl.
- Fold the dough in half.
- Then fold over a third of the dough in the other direction.
- Then fold the other third over.
- And turn the dough over.
- I oil the bowl and put it back in there but you can cover the dough with a piece of oiled cling-film and leave it at room temperature to rise until it has doubled in size (about 2 hours).
- Place a large dutch oven/casserole dish (with lid) in oven and heat oven to 220°C for about 30 minutes.
- Remove dish from oven. Warning it is very very hot! Uncover dough and carefully transfer to dish, with or without parchment paper beneath (if bottom of dish is not coated with enamel, keep parchment paper beneath dough or oil the dish like I do). Cover and return to the oven.
- Bake the bread for 45 minutes covered, then another 5 to 10 minutes uncovered until dough is baked through and golden brown on top. Don't leave it too long uncovered because it will burn (and if it does just say it is "well fired"!). Cool before slicing.