No Knead Bread – Fresh from the Oven
Wow I am really not getting any better at the Fresh from the Oven challenge, am I? I wake up on reveal day (at noon, guess I am still getting over the jetlag) having had the intention of getting up and having the bread in the oven by that time.
This months challenge was brought to us from Claire at Things We Make. She chose a No Knead bread, which is cooked in a Dutch Oven, so in my case my new Le Creuset Casserole dish.
No Knead Bread
The Mix
- 15oz Strong White bread flour – I tried wholewheat flour and it turned out fantastic
- ¼ tsp instant easibake yeast (out of a sachet)
- 1 tsp table salt
- 10.5 fl oz of lukewarm water
Stir together well then add the 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 it’s tin for an extra 5 minutes. Tip out and cool well before trying to slice
So how did this bread taste? I have to honestly say that this is one of the best breads I have ever made. It is a crusty loaf, but isn’t too dense, it’s light and airy – even despite the fact I used wholewheat flour rather than white.
While it takes a large amount of elapsed time, it is barely any effort. I have to admit I was sceptical about a no knead bread – but this has me convinced!
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February 28th, 2010 at 9:54 pm
Doesn’t matter that it was late! It looks lovely and I am so glad you made it (and that your new Le Creuset survived) I made a brown version this week too. I love it when it cracks across the crust like that, I feel like I have failed if it doesn’t! Enjoy your lovely loaf. Claire.
February 28th, 2010 at 10:02 pm
Hi Claire, I didn’t actually know about the problems with Le Creuset until after I made it. Maybe next time I’ll just make it in a pyrex casserole dish! Thanks for the lovely recipe, I can’t wait to try out White versions too
March 5th, 2010 at 7:23 am
Looks great with the wholemeal flour instead of the white – might need to give that a try next time round. I was like you, not at all convinced but it does produce such a nice loaf of bread – and the recipe seems to be very versatile too!
March 7th, 2010 at 1:57 pm
I am a huge fan of no knead bread and find my Pampered Chef deep covered clay baker to be the perfect baking dish. I love making ciabbata since 3 cups flour yields two nice loaves. (Of course they don’t last that long!)
April 2nd, 2010 at 2:56 am
What a nice color – I was sure it was dark rye or buckwheat bread!