A method of baking bread where no kneading is involved, the ingredients are mixed-in together for few seconds to prepare a wet dough, covered and kept aside to ferment for 12 to 18 hours. Once risen, the dough is shaped, allowed to rest for another couple of hours and baked in a preheated dutch oven or cake pan before the dough is dropped in it for baking. Covered and baked, the dough rises and develops an unbelievable brown crust. The lid is taken off in the last 15 minutes to achieve a deeper colour and crunch. Incredibly easy to make, tasty and delicious, my husband's favourite bread.
The primary and essential ingredient in bread is yeast. In the no-knead process, the dough is fermented for a very long time so a small amount of yeast is used. It feeds on the sugars in the flour and expels carbon dioxide, which fills the dough with air that forms long strands of gluten. This creates the texture of the bread. Without a dutch oven, I usually bake the bread in a deep cake pan, which is preheated in an oven of 450 F or 230 C. The bread is baked for 30 minutes with a cover on and then uncovered for 15 minutes so that the crust turns golden brown and crispy.
The primary and essential ingredient in bread is yeast. In the no-knead process, the dough is fermented for a very long time so a small amount of yeast is used. It feeds on the sugars in the flour and expels carbon dioxide, which fills the dough with air that forms long strands of gluten. This creates the texture of the bread. Without a dutch oven, I usually bake the bread in a deep cake pan, which is preheated in an oven of 450 F or 230 C. The bread is baked for 30 minutes with a cover on and then uncovered for 15 minutes so that the crust turns golden brown and crispy.
No-Knead Bread
(Serves 8)
Ingredients:
4 cups all purpose flour or maida + extra for dusting
1/2 teaspoon active dry yeast
2 cups lukewarm water
1 1/2 teaspoons salt
Method:
In a large mixing bowl, sift the flour and salt. Add the yeast and water. Using a wooden spoon, mix to incorporate all the ingredients to form a wet dough. Cover with a towel or plastic wrap and set aside in a warm place for 12 to 18 hours.
Note:
I kept the dough overnight to ferment, a total of 15 hours.
Dust some flour on a board and gently transfer dough. Do not deflate or knead the dough. Shape into a round loaf. Sprinkle some flour on top, cover with a towel and let it rise for 2 hours.
Note: I left the dough to rise on the board.
After an hour and a half, preheat oven to 450 F or 230 C and heat a dutch oven or deep cake pan for 30 minutes.
Gently transfer the dough in the hot dutch oven or cake pan. Cover and bake for 30 minutes. Remove the cover and bake for an additional 15 minutes until the crust is golden brown in colour.
Carefully, remove bread from pan and invert onto a wire rack to cool.
Note:
(Serves 8)
Ingredients:
4 cups all purpose flour or maida + extra for dusting
1/2 teaspoon active dry yeast
2 cups lukewarm water
1 1/2 teaspoons salt
Method:
In a large mixing bowl, sift the flour and salt. Add the yeast and water. Using a wooden spoon, mix to incorporate all the ingredients to form a wet dough. Cover with a towel or plastic wrap and set aside in a warm place for 12 to 18 hours.
Note:
I kept the dough overnight to ferment, a total of 15 hours.
Dust some flour on a board and gently transfer dough. Do not deflate or knead the dough. Shape into a round loaf. Sprinkle some flour on top, cover with a towel and let it rise for 2 hours.
Note: I left the dough to rise on the board.
After an hour and a half, preheat oven to 450 F or 230 C and heat a dutch oven or deep cake pan for 30 minutes.
Gently transfer the dough in the hot dutch oven or cake pan. Cover and bake for 30 minutes. Remove the cover and bake for an additional 15 minutes until the crust is golden brown in colour.
Carefully, remove bread from pan and invert onto a wire rack to cool.
Note:
- The cake pan used was 8" x 3.5".
- An oven safe deep and wide stainless pot can be used.
- More than a decade back, I had seen Chef Michael Smith on Food Network Canada prepare this bread. I have adapted his recipe. Here is the link: http://www.foodnetwork.ca/recipe/michael-smiths-no-knead-bread/9530/
