The empty baking isles in the supermarket, the countless bread posts and sourdough starters on Instagram, I think you must be in the minority if you haven’t made some bread in lockdown. I was definitely one to get involved in the hype. I’d never made bread before, the pain of having to do all that kneading really put me off, so I was delighted when I saw the recipe for “No-knead bread” by Jim Lahey
It requires absolutely no kneading and couldn’t be more simple to make, all you require is a bit of time and patience.
400g strong white bread flour
1g instant yeast
Extra flour for dusting
- Place all ingredients together and mix with a spoon so that you have a sticky dough, this will only take a couple of minutes.
- Cover the bowl with a towel and leave to rest overnight, the recipe suggests 18 hours is optimal.
- When the dough is ready the surface of it should be dotted with air bubbles. Lightly flour your work surface then tip the dough out onto the surface, using a scraper to help it out. Lightly flour your hands and lift the edges of the dough towards the centre and then nudge the edges of the dough to make the dough a round shape.
- Dust a tea towel with flour and turn the dough onto the tea towel seam side down, then loosely cover with the rest of the towel then wait for 2 hours.
- Preheat the over to 220C and place a heavy pot into the oven so that it heats.
- When the dough is ready, uncover and put into the oven heated pot and place a lid on top and put in the oven for 30 minutes.
- After the 30 minutes, remove the lid from the pot and cook for a further 15 minutes or until the loaf is golden brown.
- Remove from the oven and place the dough on a wire rack until cool.\
- Absolutely delicious with butter!