Saturday, 15 September 2012
I stumbled across this very simple idea for no-knead bread. It takes just a few minutes to actually mix, the the rest is just resting time - perfect for the likes of me :D No kneading, no hard work. I made my first batch a couple of days ago, and we have already enjoyed a loaf of fresh bread from it. Today I am going to make calzones for lunch using the same batch. You don't get fluffy even bread (like shop bought) from this dough but you do get lovely, rustic "artisan" bread from this. My first loaf had a sort-of ciabatta texture to it, but it comes out slightly different every time. The dough will keep for up to 14 days in the fridge, just pull out a lump each time you want to make something.
A few tips & help before you start ...
1. You will need a BIG bowl for this! It makes enough for 4 loaves of bread, and it will really grow during the first rise! I suggest at least a 4 litre container.
2. Use a shower cap as a cover! If you don't have one, use a clean carrier bag instead.
3. You don't need to wash your container out between batches! It actually improves the flavour to use the "used" bowl to mix up a new batch, a bit like a sourdough starter.
4. You can make all sorts with this dough - bread, naan, rolls, pitta, pizza, flat breads, dough balls and much more!
5. You can flavour your dough with sun-dried tomatoes, seeds, nuts, cheese etc. Add to the mix or just sprinkle on top.
1lb strong white flour
1lb plain flour/wholemeal flour (you can use either depending on what you like)
1 tablespoon dried yeast (or 2 sachets)
1 tablespoon fine sea salt (use less if you are using table salt)
750ml hand-warm water
Mix all of the dry ingredients in a large bowl. Pour in the water, and allow it to soak into the flour. Mix gently with a wooden spoon, until there is no more dry flour, then stop. Over mixing this dough is not good! It may appear a bit sticky, but that is ok.
Cover the bowl (with a shower cap or plastic bag) and place in a warm area for at least 2 hours.
The dough will really rise during this time! Bubble & holes may appear, this is normal.
After this rise, the dough is ready! You could use it straight away, but I really recommend refrigerating it first - it makes it much easier t use and makes better bread. Keep in the fridge for an hour at least before using. It will keep up for 14 days.
When you are ready to use, take out the amount you want (a quarter for a loaf of bread). Gently & quickly form into a "boule" shape (round loaf shape) and place on a floured baking tray or place into a loaf tin. Allow to rise again for an hour. Preheat your oven to 220c. Place a roasting tray at the bottom of our oven, and pour i a cup of hot/just boiled water to create steam. This will give the bread a lovely crust! Place the bread into the oven and cook for around 35 minutes. Tap the bottom of your loaf, if it sounds hollow then its cooked! Allow to cool to room temperature. Cutting into the bread too soon will make it gummy, so resist the temptation!
No-knead bread update
Used as a pizza base