No-Knead Bread

Name: No-Knead Bread
Prep time: 13 h 50 min
Cook time: 40 min
Total time: 14 h 30 min
Cuisine: Chinese
Ingredients: 450 g strong white bread flour; 7 g fast-action bread yeast; 1 tsp salt; 1 tsp soft brown sugar (or regular granulated); 1 tbsp olive oil (extra-virgin best); 350 ml lukewarm water

A very simple no-knead bread recipe, but it requires an overnight fermentation.

14h 30m

Easy

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Ingredients

strong white bread flour 450 g

fast-action bread yeast 7 g

salt 1 tsp

soft brown sugar (or regular granulated) 1 tsp

olive oil (extra-virgin best) 1 tbsp

lukewarm water 350 ml

Instructions

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 do not mind getting sticky) or with a spatula until fully combined. The dough will be very sticky and look like thick oatmeal porridge.

First fermentation

Cover the bowl with cling film and leave it in a warm place (such as an airing cupboard or a warm room) for at least 12 hours. The dough will double in volume.

Shaping and second fermentation

Scrape the dough mixture onto a floured work surface (using the same flour used for the 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. Oil a large round ovenproof dish, pot or baking tray. Place the dough ball in the dish, cover with a tea towel and leave to rise again in the same warm place for 1-2 hours. The dough will puff up by about half again.

Baking

Place the pot/dish/bowl in an oven preheated to 200°C / 390°F / gas mark 6, with the lid on. Bake covered for 15 minutes, then remove the lid and bake for another 20-30 minutes. The bread should be golden when it comes out and sound hollow when tapped on the bottom. Place it on a wire rack to cool slightly.