No Knead Bread Recipe

This is a recipe I learned from a friend years ago when running a busy restaurant kitchen. She taught it to me so we could cut down on our workload. Baking traditional bread takes time and attention and we needed a quick fix that still tasted great. This was it.

You can make this bread with just a few minutes of hands-on time. All it requires is to weigh a few ingredients, mix them, leave them in the fridge, put them in a baking pot & bake. No kneading. No proving baskets or fancy equipment. You don’t need a warm kitchen. I have made this hundreds of times and it has never gone wrong.

Give it a go and enjoy the smell and taste of freshly baked bread at home.

Ingredients:

385g Flour

7g salt

1/2 tsp dried yeast

340 ml warm water (tepid)

Preparation:

  1. Measure out the ingredients into a bowl & mix them until everything is incorporated & you have a shaggy looking dough. Don’t knead it.

2. Cover the bowl & leave in the fridge for at least 18 hours. I have left the dough as long as 3 days before cooking it. If you leave it a few days it tastes like sourdough.

3. Turn the dough out & use your hands to gently form a loaf or boule shape by pulling the dough down at the sides & tucking it underneath.

4. Place it on a greased baking tray or stone & cover with a damp tea towel for an hour.

5. Turn on your oven to get really hot. Take a large roasting tray & pour a couple of inches of boiling water in. Place this in the hot oven for about 10 minutes before you start to bake the bread. Steam helps the bread to be crusty, you don’t need to do this if you don’t like crusty bread

5. Slash the dough & bake for about half an hour. You can take the roasting tray of water out after the crust has formed (about 15–20 minutes).

To check it is cooked knock on the bottom, the sound should be hollow. I usually bake it for half an hour then take it off the baking tray for the last 5 minutes to crisp up the bottom. Cool it on a rack to keep the bottom from becoming soggy.

Just mix the ingredients until everything is incorporated
Leave the dough to warm a little while your oven heats
Steamy oven = crusty bread
NOM!

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