In my browsings on-line I just came across a recipe for no knead bread - back in 2006 it was published in the New York Times and caused a sensation - everybody was doing it and shops were selling out of Le Creuset and instant yeast!
I never remember to do the right thing with bread or I end up creeping down stairs at midnight to take a loaf out of the oven I have been preparing kneading on and off all day!! This looks like even I can get it right...
I'm not sure about no kneading - this part of the process can be quite therapeutic and in my view the secret of good bread is getting the glutens stretched to perfection with just the right amount of kneading! But what is does offer is a "no hassle" way to make a potentially lovely loaf - most of the time you can be sleeping too!
Go on have a go see what you can do...then post a photo and we can compare! It should be an image of deliciousness as per the photo below;
There are two options the quick (only 9 hours rising) or the slow method (20+ hours!) - but during this time you do nothing so it's really all about when you want it to be ready....
I'm going to try the slow method first - as follows
Around teatime follow step 1.... say at 6pm
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, (it may be helpful to know that 1/8th cup = two tablespoons) and stir until blended; dough will be wet, shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
So around 8am the next morning you are ready to complete steps 2 and 3...
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton tea towel with flour, wheat bran or cornmeal; put dough folded seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
Now it should be about 10.30 in the morning....
4. At least a half-hour before dough is ready, heat oven to 235 degrees C. Put a large heavy covered pot (cast iron is best) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
The bread should be out of the oven cooling around 11.30 - and will be perfect for a lovely lunch with friends!
The loaf will no more stick to the pan than it would a normal baking stone or tray so don't worry!
This should make a good family sized loaf! Eat and Enjoy with lashings of lovely butter!!
Adjust start times to fit your schedule.... or if you are out most of the day try the quick method below;
3 cups bread flour
3/4 teaspoon dried yeast (not instant)
1 1/4 teaspoons salt
1 1/2 cups water
Mix all the ingredients in the morning before you go to work or before breakfast when the children are still upstairs!
This should take about 3 minutes and leave you with a thick, slightly gloopy wet dough, it's been called shaggy!
Cover with a towel (dusted in a bit of flour to prevent sticking) or some plastic wrap (wiped with oil) and leave it in the warmest spot in your kitchen. It should get a 6 to 8-hour rise.
When you come home from work lightly oil the worktop counter or baking sheet with spray oil and turn dough out on it - you may need to pour it out. Shape it roughly into a ball, mist with oil again, and cover with a towel or plastic wrap. Let proof for about an hour, or however long you have.
Heat the oven to 235°c. Put your le creuset or other cast iron pan in the oven to heat. When the dough has doubled in size, put it in the pan. Again you may have to pour it, pry it off the baking sheet, or just roll it in - the dough is very wet. Don't worry if it looks a mess. Cover the pot with a lid and bake for 30 minutes. Remove lid and bake for another 15 minutes to let it brown.
This should be ready for a delicious supper for you and your loved one!
As with all of this Djeco range, the super heroes are also designed by a professional artist. We think this is so great and it’s a factor which can really be appreciated in the quality of the final product. With everything you need included within the Djeco art kits, these are great for a rainy day!
