No-Knead Bread

Page 670

| Course Type: Breads

(2 reviews)

View photos (4)

Tags: bread

Recipe Review

I can’t believe I haven’t made this recipe before now. I bake yeast bread on a regular basis but find the artisanal types with their starters, pre-ferments and long proofing times inconvenient. With this recipe, you get the flavour of artisanal bread without the hassle.

I used bread flour so it was quite chewy with a thin crispy crust; it had the large holes and sheen of ciabatta but tasted of sourdough.

It really was quite a respectable loaf and when the trickiest part is inverting the risen dough into the hot pot (then scraping the rest of the dough off of the tea towel), it’s worth making again though maybe with some whole wheat flour. I served it with this Pistou Soup (a recommended pairing).

July 8
Made a second loaf with 1/3 whole wheat bread flour - tasted better than the first. Also tried the recommended parchment paper trick and it worked perfectly: moving the dough to the pot was easier and the parchment was easily removed from the baked loaf (and there was no dough lost to the tea towel!)

(3) useful  

Comments

Queezle_Sister - 17th June 2013
I love the no-knead breads, but gave up on using the tea towel after the first try. Instead I now let mine rise on parchment (sitting in a 9-inch frying pan to hold it together), and to bake, I put it into the pan parchment and all!

Zosia - 17th June 2013
Great idea, thank you. I'll do that next time.

Zosia - 8th July 2013
QS, I tried the parchment paper trick and it worked beautifully. Thanks again.

Queezle_Sister - 9th July 2013
I'm so glad! I'm just too busy this summer traveling and remodeling to do any cooking. I miss it, and especially the home made bread.

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