Why buy bread when you can make your own?
This homemade no-knead bread might take some patience, as it needs to rise overnight. But the end result is well worth it!
Enjoy!
no-knead bread
Ingredients
Strong white flour - 1000g
Salt - 18g
Instant yeast - 5g
Water - 700 ml
Additional: cast iron pot with lid, or see tips&cheats for alternatives
Method
Mix the dry ingredients, add the water and stir until combined.
Grease a bowl with oil, put the dough in it and cover with a greased cling film. Leave it overnight at room temperature.
In the morning start stretching the dough. Grease your hands and stretch the dough 6-8 times, going around the bowl. What you want to do is incorporate air into your dough.
Let the dough rise for 30 minutes.
Repeat steps 3 and 4 another 3 times.
During the final rise, place a cast iron pot in the oven on the lower rack and preheat oven to 220°C.
When the oven reaches the desired temperature, take the pot out and grease it (including the lid) and immediately place the dough in.
Bake in the oven for 1 hour, then remove the lid and continue baking for 15-20 minutes, depending on how crunchy you want the bread crust to be.
Once baked, leave it on a rack to cool.
Tips & cheats
If you don’t have a cast iron pot, use a cake tin or any other baking dish deep enough to allow the bread to rise. In this case you also want to create some steam in the oven, to help the bread bake better and create that crispy crust. Once the dough is in the tin, open the oven door, pour a cup of water into the bottom and then place the tin on the lower rack to bake.
Depending on where you live, strong white flour can also be known as bread flour, type 650 flour etc. so if you're unsure which to use, it's always best to google. Strong white flour has a higher gluten content than the normal white flour, making it perfect for bread.
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