No Knead Crusty Artisan Bread

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In my house bread is an item that has to be there in the fridge 24/7. We rarely run out of bread as we buy another loaf before the first one is finished! We even buy 2 or sometimes 3 loaves together! For me bread has always been a thing that you just go and buy from your local bakers because we need it on daily basis and who wants to bake it fresh everyday, not me! But watching my fellow bloggers baking some beautiful breads inspired me to give it a try. And believe me the aroma and taste of this bread made me really happy and proud of my accomplishment πŸ™‚ Of course I will not be baking my bread daily but I am thinking to bake one once a month to use it for my favourite bruschetta or a crispy toasted slice with butter & jam for a quick breakfast!

Breakfast Bruschetta made from this lovely bread
Breakfast Bruschetta made from this lovely bread

As the name suggests, it is a no knead bread so it does not require and hard work on your part. You just need to rest your dough overnight and voila! you are ready to put your bread in the oven!

There isn’t any special equipment or ingredients required for this bread. It requires just a few ingredients that are already present in almost every house and a pot with a lid. This pot can be a stainless steel pot with a lid or an oven safe Pyrex or stoneware bowl with a lid. If you don’t have these then don’t worry just use a deep baking pan and cover it with aluminium foil.

I used this Pyrex bowl with lid
I used this Pyrex bowl with lid

Now lets bake our bread! (Recipe adapted from comfortofcooking.com)

Ingredients:

All purpose flour (maida) Β 3 cups

Salt 1 tsp

Instant yeast 1/2 tsp

Water 1 1/2 cup (lukewarm)

Method:

1. Mix all the ingredients in a big bowl using a wooden spoon. Do not over-mix. It will be a rough dough. This roughness will create lovely bubbles inside the bread.

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2. Cover the bowl with cling film and leave it on room temperature for 8-9 hours or overnight.

After leaving overnight
After leaving overnight

3. After 8-9 hours preheat oven at 220 degree C for 30 minutes with the pan in which you want to bake your bread. Its size should be twice the size of the bread dough to allow expansion. This pan goes in the oven while its being preheated but without the lid.

4. After putting the oven to preheat attend to the bread dough. Sprinkle a lot of dry flour over the work surface. And transfer the dough on it. With floured hands shape the dough into a ball. Do not knead. Put this dough on parchment paper so its easy to lift and put into the hot baking pot. I did not use parchment paper as I had run out of it. The bread does not stick to the bottom without the paper. Paper just makes the transfer of dough into hot pan easier.

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5. UsingΒ  a sharp knife make some cuts on top of bread dough in any pattern you like. When oven has preheated for 30 minutes pull out the pot and transfer the dough into it very carefully. (sorry I just forgot to take a picture of this step)

6. Cover the pot with lid and bake on 220 degree C for 30 minutes. I have a small oven so I baked mine on 200 degree C.

7. Take the lid off after 30 minutes and bake for another 8-10 minutes until the crust turns to golden. Your homemade fresh crusty bread is ready!

8. Transfer the pot on wire cooling rack. When its cold enough to handle, take out the bread and leave on wire rack to cool down completely. Then transfer to an air tight box and store in fridge. Use within 4-5 days.

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