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Easy Steps to Baking the No-Knead Bread


 

Who wouldn’t want to eat freshly-baked bread without complicated processes to make it happen? The easiest to make bread in the present time is said to be the No-Knead Bread. With easy-to-get ingredients and simple procedures minus the dreaded kneading, this just might be what every novice baker should attempt first.

No-knead bread

 

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History

Bread is one of the world’s oldest food but the No-Knead Bread is a relatively new entry in the list of bread types known to man. It was first heard of from a cookbook entitled “No Need to Knead” in 1999. The no-knead method of baking bread became so popular that the same cookbook was republished much later in 2012. Other cookbook authors featured this bread, praising the fact that the texture and flavor of the bread is not sacrificed with the absence of kneading.

The No-Knead Bread uses a baking method that substitutes kneading with long fermentation or rising time for the purpose of forming gluten strands to provide texture to the bread. This bread has a low yeast content and has noticeably very wet dough. This easy-to-make bread has been making bakers out of the most inexperienced people including young children.

The Ingredients

3 cups bread flour

1/4 teaspoon instant yeast

1 teaspoon fine table salt

1 1/2 cups warm water

Equipments Needed

covered pot

oven

bowl and wooden spoon

parchment paper

Steps

1. Mix all ingredients in a big bowl using a wooden spoon and expect to get a wet, sticky dough. Cover with plastic wrap and allow to sit for about 12 to 20 hours.

2. Place the dough on a floured surface and shape into a ball then place on parchment paper before putting in a bowl, covered with a towel. Allow to rise for about 2 hours.

3. About half an hour before the 2 hours are up, preheat covered pot in oven at 450F. When the dough is ready transfer it from the bowl to the preheated pot and bake covered for 30 minutes in the oven. Bake for another 15 minutes without the cover to achieve a beautiful golden crust.

4. Remove from oven and let in cool on a wired rack.

The result should  be a crusty full-flavored loaf which is best served with good butter.

 

 


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