This no knead bread recipe requires very little effort just a good deal of time (the dough must be left overnight to rise for 24 hours). An imitation of sourdough bread that tastes as good as your favourite bakery.The result is a golden crusty outside and a white pillowy soft inside. An incredible easy recipe that you are sure to return to.
This no knead bread recipe requires very little effort just a good deal of time (the dough must be left overnight to rise for 24 hours). An imitation of sourdough bread that tastes as good as your favourite bakery.The result is a golden crusty outside and a white pillowy soft inside. An incredible easy recipe that you are sure to return to.
Yields1 Serving
3 & 1/3 cup (430g) flour 2 tsp salt ½ tsp instant yeast 1.50 cup warm water
11. In a large bowl place the flour and yeast. Whisk together then pour in the warm water and stir until a sticky dough forms together. Cover the bowl with a tea towel and leave the dough to rest at warm room temperature for 12 -18 hours, overnight is ideal here.
2. The dough should be ready when it is dotted with small bubbles. Dust a flat surface with some flour and transfer the sough onto the surface. Fold the dough over once or twice onto itself and gently shape into a ball. Dust the end of your bowl with some flour and place the dough back in the bowl with seam side down. Cover the bowl with the towel again and leave to rest for a further two hours. Once ready to bake the dough should be springy and jump back into shape when poked.
3. Preheat the oven to 230C and place a large dutch oven or ceramic pot in the oven. When 15 minutes or so have passed, carefully remove the hot pot from the oven using oven mitts, place some parchment paper in the pot and then place your dough into the pot (seam side up). Place the lid on top of the pot and bake the dough for 30 minutes then remove the lid and bake a further 15-20 minutes or until the crust has turned a dark golden brown. Remove from the oven and transfer to a cooling rake to cool for at least 30 minutes before serving.
1. In a large bowl place the flour and yeast. Whisk together then pour in the warm water and stir until a sticky dough forms together. Cover the bowl with a tea towel and leave the dough to rest at warm room temperature for 12 -18 hours, overnight is ideal here.
2. The dough should be ready when it is dotted with small bubbles. Dust a flat surface with some flour and transfer the sough onto the surface. Fold the dough over once or twice onto itself and gently shape into a ball. Dust the end of your bowl with some flour and place the dough back in the bowl with seam side down. Cover the bowl with the towel again and leave to rest for a further two hours. Once ready to bake the dough should be springy and jump back into shape when poked.
3. Preheat the oven to 230C and place a large dutch oven or ceramic pot in the oven. When 15 minutes or so have passed, carefully remove the hot pot from the oven using oven mitts, place some parchment paper in the pot and then place your dough into the pot (seam side up). Place the lid on top of the pot and bake the dough for 30 minutes then remove the lid and bake a further 15-20 minutes or until the crust has turned a dark golden brown. Remove from the oven and transfer to a cooling rake to cool for at least 30 minutes before serving.
Ingredients
Directions
1. In a large bowl place the flour and yeast. Whisk together then pour in the warm water and stir until a sticky dough forms together. Cover the bowl with a tea towel and leave the dough to rest at warm room temperature for 12 -18 hours, overnight is ideal here.
2. The dough should be ready when it is dotted with small bubbles. Dust a flat surface with some flour and transfer the sough onto the surface. Fold the dough over once or twice onto itself and gently shape into a ball. Dust the end of your bowl with some flour and place the dough back in the bowl with seam side down. Cover the bowl with the towel again and leave to rest for a further two hours. Once ready to bake the dough should be springy and jump back into shape when poked.
3. Preheat the oven to 230C and place a large dutch oven or ceramic pot in the oven. When 15 minutes or so have passed, carefully remove the hot pot from the oven using oven mitts, place some parchment paper in the pot and then place your dough into the pot (seam side up). Place the lid on top of the pot and bake the dough for 30 minutes then remove the lid and bake a further 15-20 minutes or until the crust has turned a dark golden brown. Remove from the oven and transfer to a cooling rake to cool for at least 30 minutes before serving.