No-Knead Bread
A very simple no-knead bread recipe, but requires overnight fermentation.
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A very simple no-knead bread recipe that requires overnight fermentation.
Ingredients
strong white bread flour
450g
fast-action bread yeast
7g
salt
1 tsp
soft brown sugar (or regular granulated)
1 tsp
olive oil (extra-virgin best)
1 tbsp
lukewarm water
350ml
Instructions
1
Mix the dough
In a large bowl, mix the flour, yeast, sugar, and salt. Pour in the water and olive oil, and stir by hand (if you don't mind getting your hands sticky) or with a spatula until completely combined. The dough will be very sticky and look like thick oatmeal porridge.
2
First rise
Cover the bowl with plastic wrap and let it sit in a warm place (such as above the stove or in a warm room) for at least 12 hours. The dough will double in volume.
3
Shape and second rise
Scrape the dough mixture onto a floured work surface (using the same type of flour used for making bread), and sprinkle a little flour on top. Fold the dough over itself two or three times, then flip it over so the seams are on the bottom, and shape it into a ball, handling it as little as possible. Grease a large round heatproof dish, pot, or baking pan. Place the dough ball in the pan, cover with a tea towel, and let it rise again in the same warm place for 1–2 hours. The dough will expand by about another half.
4
Bake
Place the pot/dish/bowl in an oven preheated to 200°C (390°F, gas mark 6), covered with a lid. Bake covered for 15 minutes, then remove the lid and bake for another 20–30 minutes. When it comes out, the bread should be golden and sound hollow when tapped on the bottom. Set it on a wire rack to cool slightly.
