Tag: no knead bread recipe

There is a video recipe of this below, which explains the process for you.

First if I am using my big mixing bowl and it is a cold day, I warm my bowl with warm water slightly, tip the water out, then dry it.  This helps when the bowl isn’t too cold to start with.

Then I place in the flour, yeast, salt and flour and just stir and mix with a spoon.  It will be a sticky mixture but that is fine.  Do not be tempted to put more flour in.

Then cover the dough with cling film and a warm tea towel. I like to leave my dough for 3-4 hours.  You can use it after about an hour, but it will be better if you leave it for around 4 hours.  Place the dough in the bowl somewhere not too hot and not too cold.  Average room temperature out of draughts is just fine.

After the rising time of about 3-4 hours, and about half an hour before you will want to bake, you need to put a dutch oven pan or cast iron pan with lid, into the oven.  Before you put the pan in, place a jug or so of water in.  These pans can be damaged if you pre-heat them without anything in, hence why it’s a cold pan, with water in, into a cold oven which is gradually brought up to heat.  Only then, do you turn your oven on to 220 degrees centigrade, with the pan gradually heating up inside.  Pre-heat the oven for 30 minutes.

5 Minutes before you pre-heating of your pan ends, you want to take plenty of bread flour and dust the surface well.  Don’t be mean with it, put plenty of flour on the surface like shown in the video.  The reason for this, is that the mixture is sticky, and this will help.  With floury hands, tip the dough on the floured surface.  You are not kneading but more manipulating it into a ball shape.  Keep using the four and gradually it will come together.

Take a piece of parchment or baking paper and make a large circle.  Place the dough into the centre of the circle and place two slashes on the top of the dough.

Carefully remove the dutch oven cast iron pan out of the oven. Tip out the water carefully and you will see that it will evaporate and dry itself.  Place the parchment paper carefully inside with the dough.  Be careful not to burn yourself.  Place the lid on.  Put in the oven for 30 minutes.  After 30 minutes, remove the lid and place back in the oven without the lid for 15 minutes.  This helps gets a lovely coloured top crust.

It should then be cooked!  We eat it the same day and as toast the day after.  It never lasts longer in our house than that.  We are all too greedy!