No knead bread gives a gorgeous, crusty loaf, with very little hands-on time. The use of a dutch oven (cast iron pot with a lid) creates a moist environment for the bread as it bakes, I use an old Le Creuset pot for this, however, I have read that an enamel, Pyrex or ceramic pot works just as well. The wet dough and long fermentation are the keys to success. The rough seam, when placed in the hot pot, creates unexpected beautiful results, so there is no need to slash or score the bread.

In a medium bowl, mix the flour, salt and yeast.

Pour in the water.

Then stir with a wet hand or a wooden spatula to form a sticky dough.

Cover the bowl with cling film or beeswax sheet and leave overnight or for at least 12-18 hours in a warm place.

With oiled hands, pull the sticky dough out onto a well-floured surface and fold it over a few times forming a ball.

Lightly dust a proofing basket or a medium bowl with rice flour and place the dough inside, seam side down and cover for another 2 hours.

About 45 minutes before baking, preheat the oven to 260C/500F and place your dutch oven inside (with the lid on) to heat up.

After the second rise, take the preheated dutch oven out (taking care and wearing oven mitts) and lightly flour the bottom surface.

Invert the dough into the floured dutch oven. If the dough didn’t land evenly, give the pot a shake and it should right itself.

Cover the pot with the lid, and pop it back in the oven. Bake the bread for 30 minutes covered and then 10 – 15 minutes uncovered.

Tip the bread out of the pot and cool on a wired rack. Allow the bread to cool completely, to fully establish the crust and set the crumb.

no knead bread

Preparation – 15 hours

Serves 8

ingredients

3 cups/390g unbleached all-purpose flour

1 tsp fine rock salt

½ tsp/2g dry yeast

1¼ cups/275g warm water

rice flour for dusting

preparation

1.  In a medium bowl, mix the flour, salt and yeast, pour in the water, then stir with a wet hand or a wooden spatula to form a sticky dough.

2.  Cover the bowl with cling film or beeswax sheet and leave overnight or for at least 12-18 hours in a warm place. The slow fermentation is the key to flavour.

for the second rise

3.  With oiled hands or a bowl scraper, pull the sticky dough out onto a well-floured surface and fold it over a few times forming a ball. I like to gently lift up the dough as I fold it over so that the dough is being stretched.

4.  Lightly dust a proofing basket or a medium bowl with rice flour (the rice flour will not blacken when baking) and place the dough inside, seam side down and cover for another 2 hours.

5.  About 45 minutes before baking, preheat the oven to 260C/500F and place your dutch oven inside (with the lid on) to heat up. It may be cast iron, enamel, Pyrex or ceramic.

6.  Once your dough has finished its second rise, take the dutch oven out (taking care and wearing oven mitts).

7.  Invert the dough into the floured dutch oven. If the dough didn’t land evenly, give the pot a shake and it should right itself.

8.  Cover the pot with the lid, and pop it back in the oven. Bake the bread for 30 minutes covered and then 10 – 15 minutes uncovered.

9.  Tip the bread out of the pot and cool on a wired rack. Allow the bread to cool completely, to fully establish the crust and set the crumb. It has a lovely crackling sound as it cools!

Enjoy!

suggestions

• Cover the proofing basket in a heaped tablespoon of seeds (black and white sesame, flaxseeds & poppy seeds) before putting the bread inside.
• If you think that your dough will be sitting out for a longer 24h period, then reduce the amount of yeast to a ¼ teaspoon. 

variations

• Replace 100g of the all-purpose flour with whole wheat flour.
• Replace the wheat flour with spelt flour. You may need to increase the amount of water because wheat absorbs more moisture.