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No-Knead Bread Recipe
No-Knead Bread is a very simple recipe that makes a really delicious crusty loaf of bread. Although it takes a bit of time to make, most of that does not involve you. Just leave the dough to do its magic then bake!
Equipment
- Large bowl
- weighing scales
- Measuring spoons
- dough scraper
- cast iron casserole dish with lid
- fork
Ingredients
- 425 grams strong white bread flour bread flour
- ¼ teaspoon instant fast action yeast
- 1 teaspoon salt
- 300 millilitres lukewarm water
Instructions
Make the dough Stage 1
- Stir together the dry ingredients in a large bowl
- Gradually add the water and mix it into a soft wet dough with a fork.
- Cover the bowl with cling film or put it in a large plastic bag.
- Leave it in the kitchen for 16-18 hours
Make the dough Stage 2
- After 16-18 hours
- Use a dough scraper/cutter or your fingers, to scrape the wet dough away from the sides, use plenty of flour to stop it sticking, and form it into a nice round shape.
- Do not knead the dough!
- Cover with a tea towel and leave for 2 more hours.
To Bake
- Preheat oven to 220C, lightly oil a cast-iron casserole dish, and put the lid on.
- Put it, empty, into the oven for about 10-15 minutes until it is very hot.
- Use the scraper and a little more flour to ease the dough from the bowl without releasing the air from the dough.
- Remove the hot casserole from the oven, then quickly tip the dough onto your hand and drop it into the hot casserole dish the right way up.
- Put the lid back on and return it to the oven immediately.
- Bake for 30 minutes with the lid on
- Bake for a further 10-12 minutes with the lid off until the bread is golden brown.
- Carefully remove the bread from the casserole and tap the bottom. If it sounds hollow it is done. If not then put it back in the oven without the casserole dish for an additional 5 minutes.
- Remove and cool completely on a cooling tray before slicing.
Notes
Tips
• Make the dough at 3.30pm. Do the first dough mixing the next morning. Bake mid-morning.
• Or mix the dough on Friday when you get home from work. Do the first mix mid-morning on Saturday and bake at lunchtime.
• If your cast iron pot is over 20 cm you can line it with a pie tin to help retain the shape of the loaf.
• Make the dough at 3.30pm. Do the first dough mixing the next morning. Bake mid-morning.
• Or mix the dough on Friday when you get home from work. Do the first mix mid-morning on Saturday and bake at lunchtime.
• If your cast iron pot is over 20 cm you can line it with a pie tin to help retain the shape of the loaf.
Nutrition
Calories: 154kcalCarbohydrates: 31gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 235mgPotassium: 43mgFiber: 1gSugar: 1gCalcium: 6mgIron: 1mg