NO-KNEAD BAKED BREAD (IT WILL CHANGE YOUR LIFE)
It’s true this no-knead bread is pretty darn magical, shockingly easy and absolutely delicious! I know-I know, everyone has jumped on the sourdough band wagon at the moment but I haven’t quite gotten myself there yet (next goal promise, promise!) and if you are one that hasn't quite jumped on that train yet either then this here no-knead bread is going to be your new favourite thing to bake.
It quite literally takes 5 minutes to throw together, yes there is some waiting time 14-18 hours, butttt every step in-between waiting is literally 5 minutes or less of your time! The exterior has the best crunchy texture, the interior is soft and chewy and full of crevices for all of the butter, honey, jam or balsamic and vinegar to soak into (just a few of my favourite toppings for this here no-knead bread).
Now this is not my creation, months and months ago I was flipping through my Food 54 Genius Recipes cookbook when I came across this, no pun intended, genius recipe. Apparently it made headlines years and years ago in the New York Times (thank you Jim Lahey for this genius recipe creation), once again, as per usual, I am late to the game. But boy am I happy I stumbled across it because it really is life changing homemade bread. It looks like it was baked and bought from the most luxurious bakery, like people will be impressed you made it! All it takes is a few hours of waiting, a couple of flops in-between waiting and bam gorgeous bread for your table!
Besides toasting it and smothering it in honey & butter, marmalade, or jam my other favourite ways to devour this no-knead dream bread it soaking it in olive oil and balsamic, layering on olive tapenade or a quick spread of cream cheese and homemade pesto. Even a slice with your favourite hard cheese on top would be the perfect afternoon snack. I really hope you are not intimidated by homemade bread, because this is one of the least intimidated recipes I have ever made and yet one of the most impressive!
NO-KNEAD BREAD (IT WILL CHANGE YOUR LIFE)
Makes one approx 10 inch round loaf
Ingredients
3 cups all-purpose flour or bread flour
1 1/4 tsp Himalayan sea salt
1/4 tsp active dry yeast
1 1/2 cups cold water (sometimes I use up to 1 3/4 cups)
extra cornmeal, flour or wheat bran
Directions
In a large wide-mouthed bowl, stir together the flour, salt and yeast. Using a wooden spoon or your hands mix in the water (start with 1 1/2 cup and only add more if needed, sometimes depending on the humidity I have to add a few more tbsp) until you have a wet, sticky dough, making sure to combine all of the flour. Cover the bowl with saran wrap and a light linen towel and let this sit at room temperature for (out of direct sunlight) at least 14-18 hours, until the surface is dotted with bubbles and the dough has doubled in size. I have found the longer 18 slow rise makes a really beautiful loaf and gives the bread a wonderful flavour.
Once fermented, generously dust a flat surface with flour. Using your hands pull the dough from the sides of the bowl (it will be sticky that is ok and will cling in long thin strands, hi gluten you are developed!). Do not add more flour to the dough itself what you have on the flat surface will be sufficient, although you can and should flour your hands as well! Once on the flour dusted surface, fold the dough a couple of times, pulling the sides into the centre to form a ball, shape the dough by turning it on the surface a couple of times.
Layout a large linen or cotton cloth and generously dust it with cornmeal, flour or wheat bran. My favourite is cornmeal it gives the crust a beautiful texture and crunch! Gently lift the dough onto the dusted cloth, seam side down. Dust the top with some more cornmeal or whichever you are using. Wrap the sides of the cloth (loosely & lightly) around the dough and place into a clean wide-mouthed bowl. Let this rise in a warm spot for 1 1/2-2 hours or once doubled in size again. You can check by poking a finger into the middle, if it doesn’t hold the impression keep rising in 15 minute increments.
Half an hour before your second rise is done preheat the oven to 475 degrees and place a covered cocotte (4.5 to 5L in size) pot in the oven.
Once risen invert and transfer the dough (flip it upside down onto the parchment so that the seam side is facing up) to a large piece of parchment paper and transfer to the hot cocotte. Leaving the sides of the parchment outside of the lid, bake covered for 30 minutes.
After 30 minutes, remove the lid and bake for an additional 15-20 minutes until the bread it deeply browned. Lift the parchment out of the cocotte and transfer the bread to a cooling rack. Do not cut into the bread for at least an hour.