Fresh From The Oven: No-Knead Bread Recipe
Ingredients
- 15oz Strong White bread flour â 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
View Full Recipe at Jo's Kitchen
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 437g | |
| Calories 1538 | |
| Calories from Fat 59 | 4% |
| Total Fat 7.1g | 9% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2334mg | 97% |
| Potassium 465mg | 13% |
| Total Carbs 308.84g | 82% |
| Dietary Fiber 10.4g | 35% |
| Sugars 1.5g | 1% |
| Protein 51.24g | 82% |
%20and%20I%20was%20also%20concerned%20about%20damaging%20my%20Le%20Creuset%20pot,%20which%20I%20love.%20This%20is%20because%20the%20loaf%20is%20cooked%20in%20a%20double%20oven%20style%20in%20the%20pot%20and%20the%20problem%20is%20cast%20iron%20pots%20are%20not%20supposed%20to%20be%20used%20dry%20%E2%80%93%20they%20need%20some%20sort%20of%20liquid%20in%20them%20to%20work%20effectively%20and%20stop%20them%20being%20damaged.%20Having%20already%20lost%20one%20Le%20Creuset%20pot%20when%20I%20dropped%20it%20on%20my%20kitchen%20floor%20and%20it%20cracked,%20I%20did%20not%20want%20to%20lose%20another%20one.%3C/p%3E%3Cp%3EHowever,%20I%20need%20not%20have%20worried.%20The%20pot%20is%20fine%20and%20the%20bread%20turned%20out%20quite%20well.%20It%20felt%20like%20I%20was%20looking%20after%20a%20child%20when%20I%20left%20the%20bread%20doing%20the%2016%20hour%20slosh,%20I%20was%20constantly%20checking%20it%20and%20making%20sure%20it%20was%20OK%20in%20its%20bin%20bag%20bed.%20I%20left%20it%20for%20about%2024%20hours%20in%20total%20and%20then%20put%20it%20in%20the%20oven.%20I%20think%20I%20took%20the%20well%20oiled%20pot%20bit%20to%20heart%20as%20when%20my%20bread%20came%20out%20and%20had%20cooled%20down;%20it%20was%20a%20bit%20greasy%20on%20the%20bottom%20of%20the%20loaf.%20The%20texture%20was%20lovely%20%E2%80%93%20crisp%20and%20crusty%20on%20the%20outside%20and%20light%20and%20airy%20in%20the%20middle.%20Overall,%20I%20think%20the%20bread%20worked%20quite%20well,%20however%20I%20think%20I%20will%20get%20a%20smaller%20cheaper%20cast%20iron%20pot%20to%20make%20it%20next%20time,%20as%20mine%20at%2024cm%20is%20too%20large%20for%20the%20bread%20as%20it%20did%20not%20rise%20very%20much%20or%20get%20much%20colour%20on%20top.%3C/p%3E%3Cp%3EThanks%20to%20Claire%20for%20doing%20this%20month%E2%80%99s%20challenge.%20It%E2%80%99s%20my%20turn%20next%20and%20you%20will%20just%20have%20to%20wait%20and%20see%20what%20my%20challenge%20for%20everyone%20this%20month%20is!%3C/p%3E%3Cp%3ENo%20Knead%20Bread%3C/p%3E%3Cp%3EThe%20Mix%3C/p%3E%3Cp%3ELeave%20it%20in%20kitchen%20for%2016-18%20hours%20%E2%80%93%20or%20more%20if%20you%20forget.%3C/p%3E%3Cp%3EThe%2016hr%20Sloosh%3C/p%3E%3Cp%3EUse%20a%20dough%20scraper/cutter%20or%20your%20fingers,%20to%20scrape%20the%20wet%20porridgy%20dough%20away%20from%20the%20sides,%20using%20plenty%20of%20flour%20to%20stop%20it%20sticking,%20and%20shuffle%20it%20back%20into%20a%20nice%20round%20shape.%20Don%E2%80%99t%20be%20tempted%20to%20knead%20it.%3C/p%3E%3Cp%3ECover%20with%20a%20tea%20towel%20and%20leave%20for%202%20more%20hours.%3C/p%3E%3Cp%3EThe%20Bake%3C/p%3E%3Cp%3EPreheat%20oven%20to%20200-220%20and%20put%20in%20a%20lightly%20oiled%20Le%20Creuset%20or%20other%20large%20cast%20iron%20casserole%20with%20a%20lid%20on%20until%20the%20oven%20and%20the%20pan%20are%20super%20hot.%3C/p%3E%3Cp%3EAgain%20use%20the%20scraper%20and%20a%20good%20sprinkle%20of%20flour%20to%20detach%20the%20dough%20from%20the%20bowl%20without%20puncturing%20it%E2%80%99s%20airy%20goodness.%20Then%20quick%20as%20you%20can,%20without%20losing%20the%20heat%20from%20the%20oven%20and%20pan,%20tip%20the%20dough%20onto%20one%20hand%20then%20flop%20it%20into%20the%20hot%20pan%20the%20right%20way%20up%20again%20and%20put%20the%20lid%20back%20on%20and%20get%20it%20back%20in%20the%20oven%20immediately.%3C/p%3E%3Cp%3EBake%20for%2030%20minutes%20lid-on%3C/p%3E%3Cp%3EThen%20cook%20for%2010-12%20minutes%20more,%20lid-off%20until%20golden%20brown%3C/p%3E%3Cp%3EIf%20it%E2%80%99s%20not%20hollow%20sounding%20on%20the%20bottom%20put%20it%20back%20in,%20without%20its%20tin%20for%20an%20extra%205%20minutes.%20Tip%20out%20and%20cool%20well%20before%20trying%20to%20slice%3C/p%3E%3Cp%3ETips%3C/p%3E%3Cp%3EI%20find%20this%20works%20best%20for%20me%20if%20I%20make%20the%20dough%20around%20the%20school%20run%20(3.30pm)%20then%20do%20the%20first%20dough%20slooshing%20when%20I%20get%20up,%20then%20bake%20it%20mid%20morning.%20As%20you%20can%20see,%20the%20times%20can%20be%20very%20approximate!%20Another%20option%20might%20be%20to%20mix%20the%20dough%20on%20a%20Friday%20when%20you%20get%20in%20from%20work,%20sloosh%20it%20mid%20morning%20on%20Saturday%20and%20bake%20it%20at%20lunch%20time%20ready%20for%20Saturday%20evening.%20It%20seems%20like%20a%20long%20process%20but%20it%20really%20is%20no%20effort%20when%20you%20get%20your%20head%20round%20it.%20(I%20%20started%20mine%20in%20the%20morning%20and%20left%20it%20overnight%20and%20baked%20it%20the%20next%20morning%20as%20I%20had%20things%20to%20do)%3C/p%3E%3Cp%3EIf%20you%20haven%E2%80%99t%20got%20one%20yet%20it%E2%80%99s%20worth%20getting%20a%20dough%20cutter/scraper%20to%20save%20on%20sticky%20fingers.%20My%20plastic%20one%20was%20only%2090p%20from%20a%20local%20cook%20shop.%20(I%20have%20now%20brought%20a%20dough%20scraper%20from%20Bakery%20Bits.)%3C/p%3E%3Cp%3EMy%20new%20Le%20Creuset%20(25cm)%20is%20a%20little%20bit%20too%20big%20for%20this%20recipe%20so%20I%20sit%20my%20lightly%20oiled%2020cm%20mermaid%20pie%20tin%20in%20the%20bottom%20to%20help%20shape%20the%20loaf%20to%20be%20a%20bit%20taller%20and%20rounder.%20I%20also%20sometimes%20scatter%20a%20bit%20of%20semolina%20in%20the%20base%20for%20an%20extra%20crunchy%20bottom.%20You%20can%20use%20oil%20instead%20of%20flour%20to%20de-stick%20the%20dough%20from%20the%20mixing%20bowl,%20but%20it%20makes%20for%20a%20wetter%20and%20slighty%20denser%20outcome%20like%20the%20one%20shown%20at%20the%20end%20of%20this%20post.%20It%20is%20one%20of%20those%20loaves%20that%20comes%20out%20a%20little%20bit%20different%20every%20time%20anyway%20due%20to%20the%20extended%20prove.%3C/p%3E%3Cp%3EIf%20you%20fancy%20turning%20it%20into%20something%20a%20bit%20different%20to%20the%20normal%20loaf%20you%20can%20make%20the%20dough%20into%20%E2%80%98Fougasse%E2%80%98%20that%E2%80%99s%20at%20the%20bottom%20of%20this%20blog%20post:%20http://thingswemake.wordpress.com/2009/06/03/make-it-crusty/or%20I%20sometimes%20split%20it%20and%20make%202%20fougasse%20and%20a%201Ib%20tin%20loaf%20baked%20with%20the%20loaf%20tin%20placed%20inside%20the%20cast%20iron%20pot.%3C/p%3E%3Cp%3EThere%20is%20a%20video%20of%20this%20recipe%20(but%20they%20accidentally%20forget%20to%20mention%20the%20extra%202%20hours%20proving)%20on%20the%20NYT:%20http://www.youtube.com/watch?gl=GB&hl=en-GB&v=13Ah9ES2yTU%3C/p%3E%3Cp%3EHappy%20Cooking!%3C/p%3E){kind=link}