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Fresh from the Oven – No Knead Bread

This month’s Fresh From the Oven challenge was hosted by Claire from Things we Make and she chose No Knead Bread. I’ve always been intrigued by this bread, but until now had never given it a go. The baker in me wondered 1) how a recipe like this could work and 2) wondered if it would have a slight sour taste.

Well I have to say this bread it a revelation. It produced a light, chewy loaf similar in texture and taste to ciabatta. It is quite obvious by the photo that we enjoyed it so much so, we had eaten quite a significant part of it before I got a chance to photograph it. This is certainly a loaf I would make again. The only alteration would be to prove in my proving basket to see if I could improve the shape.

No Knead Bread

The Mix

  • 15oz Strong White bread flour – it works best with all white I think
  • ¼ tsp instant easibake yeast (out of a sachet)
  • 1 tsp table salt

Stir together well then add 10.5 fl oz of lukewarm water (a mugful)

Slosh it round into a gooey lump of dough with a fork

Leave in a big bowl and cover with cling film or put the bowl in a bin bag
Leave it in kitchen for 16-18 hours – or more if you forget.

The 16hr Sloosh

Use a dough scraper/cutter or your fingers, to scrape the wet porridgy dough away from the sides, using plenty of flour to stop it sticking, and shuffle it back into a nice round shape. Don’t be tempted to knead it.

Cover with a tea towel and leave for 2 more hours.

The Bake

Preheat oven to 200-220 and put in a lightly oiled Le Creuset or other large cast iron casserole with a lid on until the oven and the pan are super hot.

Again use the scraper and a good sprinkle of flour to detach the dough from the bowl without puncturing it’s airy goodness. Then quick as you can, without losing the heat from the oven and pan, tip the dough onto one hand then flop it into the hot pan the right way up again and put the lid back on and get it back in the oven immediately.

  • Bake for 30 minutes lid-on
  • Then cook for 10-12 minutes more, lid-off until golden brown

If it’s not hollow sounding on the bottom put it back in, without its tin for an extra 5 minutes. Tip out and cool well before trying to slice

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About the author

Jules

Freelance food geek who's passionate about food education.

Permanent link to this article: http://www.butcherbakerblog.com/2010/02/28/fresh-from-the-oven-no-knead-bread/

7 comments

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  1. Chele

    This was a great recipe for this months challenge. Such a great tasting bread at the end of it that ours didn’t stick around for long either!

  2. beth

    I’ve never tried a no knead bread before. I’m intrigued

  3. sarah

    Brilliant work, Jules. I really enjoyed the No-Knead Bread and I can imagine making it lots more since the work is divided by such a large time. Genius.

  4. claire

    Hee, hee, I love that you ate so much before finding time to photograph the bread. A very good sign of good bread!

  5. Jo Dyson

    Your bread looks fantastic. I really want to make it again

  6. C

    Glad you enjoyed the bread so much! I thought it made a nice change, although I don’t think I’ll bake it regularly – the temptation to knead it or otherwise prod and poke was quite strong ;-)

  7. thingswemake

    It really made me laugh that you ate it all before you got the camera out. That happens all the time here! Glad it worked out ok and that so many people took part.

    If you make it again and want it to spread less, try a smaller pie tin inside the pot, or even a loaf tin to keep it a better shape. The dough is so loose that it’s difficult to shape otherwise. mmmm…bread.

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