Rustic No-Knead Bread
Hi all! I know it's taken me a lot longer to upload this recipe than originally planned hehe. Partly because everything is kinda crazy right now - and also because I'm still working on managing my time efficiently now that uni has been effectively cancelled (although I still have exams). This is also totally unrelated to bread but I just want to thank everyone that has been supporting me and sending me lots of encouragement and love through my DMs on Instagram. Super thankful to every single one of you!
Now, without further a do, let's get into these rustic beauties. This was a really simple bread, as far as breads go. Only one rise, and not a *single* bit of kneading. It also had a lovely chewy texture and a great flavour. My favourite part was the crunchy crust, which this bread gets from baking it with a dish of hot water at the bottom of the oven! The gentle steam release helps the crust to really crisp up; I'm learning that there's a bit of science that goes into a good loaf.
I hope you enjoy this one! This recipe is adapted from Les Gourmands Disent D'Armelle, which I translated to English from French as best as I could!
serves: as many that can eat 2 loaves!
freezer friendly: yes, when baked
1 packet of yeast (7g)
1 tsp sugar
350ml lukewarm water (100ml set aside for the yeast)
500g strong white bread flour
1. Add the yeast and the sugar to the 100ml of lukewarm water in a large bowl. Give it a good stir and cover with cling film. Leave for 10 minutes, until it gets frothy.
2. Add the flour and salt and slowly pour in the rest of the water, stirring with your hands or a wooden spoon until you have a uniform-ish ball of bread dough. You might not need all of the water, and it won't be smooth, but that is perfectly fine! Resist the urge to overmix the dough.
3. Transfer the dough to a well oiled large bowl. Flip the dough over so the other side gets some oil too. Cover with a damp tea towel and leave to rise for two hours in an oven that isn't on. Fill a small bowl or baking dish with boiling water and leave this in the bottom of your oven and close the oven door. The trapped steam will help your dough to rise!
4. Once risen, do not punch the air out! With floured hands, carefully split your dough in half and shape into loaves or rounds on parchment lined trays. Preheat the oven to 200C and refill your baking dish or oven-safe bowl with boiling water. Dust the top of the bread with flour and using a very sharp knife or bread lame, score your desired pattern or design onto your loaves. Do not skip this step!
5. Put the water at the bottom of the oven and bake your rustic beauties for about 30 minutes or until when you tap the bottom, the bread sounds hollow. Remove the dish of water after 12 minutes of baking. This ensures that your bread finishes in a dry oven. If the loaves get too brown, cover them in some foil.
P.S. I hope everyone is keeping well, and I hope you are all safe at home. This pandemic can end up being a very fearful and confusing time for many. If you're feeling afraid or alone, my emails and Instagram DMs are always open ♡