No Knead Bread
Servings 6
Equipment
- Dutch Oven If you don't have a dutch oven you can use a stainless steel Pot without plastic handles
- Spatula Or Fork
- Large mixing bowl
- Chopping-board
Ingredients
- 400 grams 00 flour 14.10oz. Or All-purpose flour. Plus extra on the side
- 3 grams Fresh yeast 0.10oz. Or ½ teaspoon dry yeast
- 1 tbsp Salt
- 300 ml Water 1.26 cups. Lukewarm water
Instructions
- No knead bread is very easy to make – start by adding a handful of flour to a large mixing bowl and all of the water.
- Mix the flour and water together using a spatula, then break the yeast in the water with your hands and mix it through.
- Once the yeast has melted, add another handful of flour and continue to mix.
- Add a spoonful of salt and combine.
- Continue to mix through until the flour has disappeared. Your no knead bread dough should be wet and sticky.
- Cover the bowl tightly with plastic wrap and leave to rest (out of the fridge) for 6hr. Then in the fridge for 10-12hr.
- Next, get the no knead bread dough from the fridge; remove it from the bowl, and place it onto a chopping board or kitchen bench.
- Dust flour on top of the dough, then turn it over and add some to the bottom, rubbing it in.
- As the dough will be stretched out, fold the dough over, about a ¼ of the way, then again 3 times until you have folded it completely.
- Turn it around, and repeat the process, adding flour as you go.
- Get a clean bowl, place a tea towel inside it, dust it with flour and put the no knead bread dough inside, adding a touch more flour on top.
- Fold the tea towel over the top so the dough is covered and leave it to rest for 2hr.
- After 1 hr, pre-heat your oven to 250°C / 482°F and place a cast iron/dutch oven pot inside, with the lid, so it warms up.
- Once another hour is up, carefully remove the pot and place your dough inside.
- Make two light slits just on the surface of the bread creating a cross. Put the lid on and the dutch oven back in the oven.
- Bake the bread at a 230°C/446°F for 30 minutes.
- Now, remove the lid from the dutch oven and leave the bread to cook for another 15-20 minutes or until it is golden and crispy.
- E ora si mangia, Vincenzo’s Plate….Enjoy!