I know that bread makers are relatively common these days. I also know that to actually knead dough by hand is not that big a deal, but for those of you who want to try something a little bit different, I have an excellent no-knead bread recipe for you this week.
So no-knead is good news for those of us who want to make bread with little or no effort, but as this dough requires a long, and I mean LONG, resting period the flavour with this one really is something special. It has a delicious tangy, nutty sort of flavour, most unlike any other breads I have ever made. It really is delicious and I would encourage you to give it a go!
As you will see from the recipe below, after mixing the ingredients the dough is left for 5 days. This is how it acquires all that flavour. It does mean therefore that you have to plan ahead. This isn’t a bread you can make on the spur of the moment. So without further ado let’s get into the recipe:
Makes 1 small loaf.
275g Bread flour
1 tsp Salt
1 1/2 tsp Dry active yeast
175ml Warm water
Mix all the dry ingredients together in a bowl. Add in the warm water and beat together well with a wooden spoon.
Use a non-stick spatula to scrape the spoon clean and to scrape down the sides of the bowl. Bring the dough together into a flattened ball in the bottom of the bowl. Fold the dough over a couple of times to finish mixing the ingredients.
Cover the bowl with cling-film or similar, and leave for a couple of hours to rise.
Refrigerate for 5 days then:
Turn the dough out onto a lightly floured work surface. With floured hands form into an oval, loaf shape. It doesn’t have to be perfect.
Place onto an oiled oven tray. Sprinkle some more flour on top. Leave to rest for about an hour or until doubled in size. This may take longer as the dough is chilled from being in the fridge. It may flatten out somewhat, don’t worry.
Pre-heat the oven to 230ºC. Put an oven rack on the lowest position and another on the next one up. Put an empty oven tray on the lower rack.
Dust the dough with a little more flour dough.
Pour boiling water into the a pan on the lower rack and put the dough tray on the upper rack.
Bake the bread for about 30 minutes, until it’s a deep, golden brown. It should have good colour, and sound hollow when the base is tapped. if not leave it a little longer.
Remove it from the oven, and place on a rack to cool.
I hope you try this one as the flavour really is something special. It does take time to develop this flavour though so plan ahead. If you are looking for a quicker no-knead bread have a look at my recipe for Ciabatta.
tsp – Teaspoon – 5ml
tbsp – Tablespoon – 15ml
2016 Lincoln W. Betteridge