I’ve been a long time fan of no knead breads.
My inspiration for this recipe came from a recipe from The Italian Dish.http://theitaliandish.com This wonderful blogger has a beautiful site and she offers thorough, easy to follow directions for all of her recipes.
Not just because they’re quick and easy either. No knead breads are generally slack (wet) doughs, and slack doughs produce delicious, ciabatta/Turkish style loaves, with crisp, blistered crusts. Absolutely wonderful fresh, or toasted.
The dough seems too simple to be true. Basically, you just warm your water and add it to flour, instant yeast and salt. It’s all mixed together and that’s that. No kneading at all.
The very wet mix, which is reminiscent of sourdough starter, is left to prove a while, then it’s shaped, briefly proved again and baked in a very hot oven.
This photo shows the just mixed dough. I used a large plastic container for the mixing and for storage. This recipe makes enough dough for about 6 smallish loaves, so you simply store your dough, in its container, in the fridge.
This is the dough after proving for 2 hours at room temperature. It was warm in the house, I guess we had a 26C day in Adelaide yesterday.
This is the dough after another 3 hours in the fridge. It was trying to run away from home…
Here’s the recipe if you’d like to try this lovely bread for yourself.
Get yourself a big bowl, or a plastic container. Big is better, your dough will rise…a lot.
1kg plain flour, preferably strong or bread flour
1 tablespoon of dried yeast
1 tablespoon of salt
3 cups of lukewarm water
Mix everything together. No need to try and make it completely lump free.
Cover loosely, there needs to be an outlet for the gases that form as the yeast activates.
Let it prove at room temperature if you want to bake a loaf quite quickly, or pop it into the fridge for a slower prove.
Be warned friends, if you choose to use the dough and make a loaf before it has chilled in the fridge, be prepared to become a dough wrangler! This type of dough is sticky and even more hard to handle when it’s not cold.
Use flour as you need to and shape the dough into a loaf. Smooth the ball of dough as best you can so that the top has a right, smooth finish.
I put mine on a piece of floured baking paper for ease of handling.
Your dough will sit happily in the fridge for about 2 weeks. It will actually get more complex in flavour as the days go by, much as a sourdough does.
When you want to make a lovely loaf, or some rolls, just pull off a piece of dough and away you go.
I really hope you enjoy this bread as much as I do. Let me know how you get on!
Till next time