One of my favourite no-knead breads is the Crusty Artisan Bread, a fuss free recipe where you leave the dough to rise for between 8 and 24 hours before baking. I have made this very moreish bread on a number of occasions to rave reviews and most everybody says it’s the best ciabatta they have eaten.
This is a lovely loaf of bread which is a more traditional loaf than the artisan bread. I made a second round of dough and baked it in 8 mini loaf tins which we enjoyed with friends. They did however say they thought a bit more salt was needed. I am very tempted to bake this super easy recipe in a Dutch oven as with the artisan bread and see what the difference is.
Quick No-Knead Bread
As seen on Eat, Play, Love
8g dried yeast – I used instant – it’s all I can get
50ml warm water
400g plain flour – I used unbleached stone ground bread flour
3tsp sugar – I used brown
250ml warm water
- Place the yeast into a small bowl and pour over the 50ml water. Set aside and allow the yeast to activate for approximately 15 minutes.
- Combine the flour, sugar and salt in a large bowl and make a well in the centre. Pour in the activated yeast and the remaining water and mix well until the flour is completely combined. Cover with a cloth and leave in a warm spot to prove for approximately 60 minutes until the dough has doubled in size.
- Turn the dough out onto a floured surface. Dust the dough with a little flour and fold over a few times. Form the dough and place in a prepared loaf tin. Make cuts into the top of the loaf and sprinkle on some flour before setting aside in a warm place to rise for approximately 30 minutes.
- Preheat the oven to 230°C.
- Bake the bread for 25-30 minutes until the loaf sounds hollow when tapped underneath.
- Remove the bread from the tin and allow to cool on a wire rack.