No Knead Bread
This no-knead bread recipe is perfect for beginners and busy folks alike. With just a few simple steps, you can have a delicious loaf of bread that is crusty on the outside and soft on the inside. Prepare the dough the night before, let it rise in the fridge overnight, and bake it the next day for a fresh and aromatic treat straight from your oven. Get ready to fill your home with the heavenly scent of freshly baked bread!
— Constant Cookbook
Ingredients
- 360 ml warm water
- 7g dried yeast ( one sachet)
- 500g strong white bread flour
- 7-10g salt (according to taste)
- Oven temperature 200c
Instructions
- Find yourself a suitable container that will fit in your fridge over night such as a largish Tupperware sandwich box (it will all make sense later)
- Pour 360ml warm water into the box and add the sachet of yeast and stir until dissolved
- Add 500g white bread flour and the salt, stir with a fork until all the flour has been incorporated, flatten with the back of the fork
- Pop the lid of your box on top but don't close tightly, you don't want it to explode!
- Leave it on the work top for about 2 hours for the yeast to do its thing
- After 1 1/2 to 2 hours it should have doubled in size, it's now time to put it to bed in the fridge overnight..
- After 24 hours or so take out the dough and tip onto a floured surface and fold onto itself a couple of times with floured hands, there's no need to do more than this
- Shape the dough and put onto a baking tray to rise a second time, approx 1 hour depending on the warmth of your kitchen, score the top
- After half an hour preheat your oven to 200 c
- When you're ready to cook your loaf add a cup full of water to the tray in the bottom of the oven and bake your bread for half an hour, it should sound hollow to the touch when tapped and be a lovely golden brown
- This dough can be left in the fridge for up to a week
Yield
Serves 6
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