Sneha's Recipe: No Knead Bread

No Knead Potato Focaccia#BreadBakers

In: Bread Bakers, Breads, Focaccia

Cheesy, chewy and fluffy potato focaccia bread. It's so delicious, you'll end up eating more slices of this bread. It is so so delicious.

Ingredients

130 Grams Potato
220 Grams Warm Water
3 Grams Instant Yeast
10 Grams Caster Sugar
6 Grams Sea Salt
15 Grams Olive Oil
260 Grams Bread flour
2 Cubes Cheddar Cheese
Method
Dice the potato in tiny cubes and wash them in fresh water. Now place the cubes in a microwave proof bowl, sprinkle a little water, cover with a cling wrap keep a tiny bit of opening and microwave on high for 3 minutes. When still hot mash it well.

In a large bow add the mashed potato and water (only190ML) mix well to make a smooth batter, sprinkle the instant yeast and mix well, then add sugar and salt, olive oil and mix well and keep it aside for 2 minutes. Then add bread flour and a cube of grated cheese, now add the remaining water and mix with a back of a wooden spoon, see that there is no dry flour in the bowl. Cover and let is rest of 20 minutes.
First Stretch & Fold
After 20 minutes open slightly wet your fingers slightly and stretch and fold turning the bowl to stretch on all sides. Cover and keep it a side for another 30 minutes.
Second Stretch & Fold
After 30 minutes again stretch and fold with slightly wet hands. Cover and keep for 30 minutes.
Thrid Stretch & Fold

Last stretch and fold turning the bowl on all sides. Cover and keep it for 45 minutes.
Generously oil a 9" x 7" rectangular baking pan with olive oil.

After 45 minutes take this bowl dough and gently turn the dough on to the oiled prepared baking pan ( you can use an oiled silicon mat), cover and let is rest for 10 minutes.

After 10 minutes, with oiled hands lightly lift the edges of dough and stretch it to the ends of pan taking care not to degas the dough.

Grate the remaining one cube of the cheese on top. Cover and keep it aside till the oven is pre heated.
Now preheat the oven to 230°C for 20 minutes.

Place the baking tray and reduce the temperature to 220°C and Bake it for 15 - 20 minutes. To check whether is focaccia is done do a tooth pick test or you will see the bread has start to leave the sides of the pan.

Cool it o a wire rack slice when cook and enjoy.

Labels: Focaccia, Potato, Italian, Italy, Breads, Bread Bakers, International Cuisine, No Knead Bread

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Italian Breads.

Cornetti Dolci (Italian Croissants) from Karen's Kitchen Stories
Focaccia Bread Art from Making Miracles
No-Knead Green Chutney Focaccia with Tofu from Cook with Renu
No Knead Potato Focaccia from Sneha's Recipe
Overnight Ciabatta from A Messy Kitchen
Overnight Focaccia from A Day in the Life on the Farm
Sfincione Siciliano from Food Lust People Love
Sourdough Cherry Tomato Focaccia from Zesty South Indian Kitchen

5 comments

A Rustic Homemade No Knead Bread#BreadBakers

In: Bread Bakers, Breads, Eggless

This is an easy Homemade No Knead Bread which is rustic and flavorful! It’s a no knead Dutch oven bread that tastes like a loaf of artisan bread made from a high end bakery. The bread is super delicious it can be enjoyed slathered butter or with soups or stews.

I made this in my mud style Dutch Oven and it turned so beautiful with a crispy top.

Makes One Loaf
Ingredients
350 Grams All Purpose Flour
280 Ml Water
1 Teaspoon Salt
1 Tablespoon Honey
1 Teaspoon Instant Yeast
Method

Into a bowl, add in the lukewarm water, add in the honey, salt and yeast. Mix until the ingredients get dissolved in water.

Now tip in the flour. Combine everything together with a back of a wooden spoon to form a shaggy mass of dough,

making sure there are no dry patches.

Our bread dough is ready. Cover the bowl with a cling film and let the dough sit and proof for an hour.
The Next Step
To transform this dough into a well structured dough.

After one hour of proofing , dip your finger in water and shake your hands to remove any excess water. Place your hands lightly underneath the dough and lift it up like a light stretch and fold the dough on to it self, rotate the bowl and from all the sides , do the same. Again rest the dough for half an hour covered .
After half and hour do the same stretch and fold method. Rest the dough again for half an hour. Again stretch and fold the dough. Total stretch and folds are done 4 times after every half an hour.

Dust a parchment paper with a mix of rice and whole wheat flour well and place it in a round bowl. If you have Benetton basket then dust that with the flour mix.
After the half an hour of the last fold. Transfer this dough
onto another bowl lined with parchment paper. Just lightly wet your hands and place one hand on the dough and the other under the bowl and lightly transfer this on the bowl lined with the parchment paper.

Cover the bowl with a plastic film and let the dough rise for 30 minutes.
As the bread is kept to rise, let's preheat the oven with the Dutch oven at 225°C. After 30 minutes , your Dutch oven is pretty hot and the oven. So take the Dutch oven out carefully with gloves on.

Place the risen dough along with the parchment paper into the hot Dutch oven. With a blade slash it on top.

Close the pot with lid and place it in the oven. Bake bread for 25 minutes. After 25 minutes remove the lid and reduce the temperature to 180°C and bake for another 10 minutes.

The more you bake at this point, the more crispy the crust become.
This extra baking will give that outer crust of the bread to get a more crisp and caramelized golden brown color and a nutty flavor.

When baking these last few minutes, heat is directly acting only on the surface of the bread.

So reducing the temperature will help not to over burn the crust and at the same time will make it more crunchy.

Cool this dough on a wire rack for at least an hour before you slice it.

Labels: No Knead Bread, Homemade, Breads, Bread Bakers, Eggless

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.
The Badge:

Sneha Recipes is hosting this month's event and asked the others to join me in sharing No Knead Breads

A Rustic Homemade No Knead Bread From Sneha’s Recipe
Chocolate Chestnut Bread From A Messy Kitchen
Easy No Knead German Crusty Rolls From Karen’s Kitchen Stories
Mixed Grain Sourdough Soda Bread From Food Lust People Love
No Knead Knead Marbled Brioche From Passion Kneaded
Pide Ekmek (Turkish Flatbread) From A Day in the Life on the Farm
Vegan No Knead Tomato Basil Bread Form Magical Ingredients

5 comments

No-Knead Thin Crust Margherita Pizza#BreadBakers

In: Bread Bakers, Breads, Homemade Pizza Seasonings

Margherita pizza is a simple, delicious pizza that’s easy to make at home.

For 2 pizzas

Ingredients

226 grams All Purpose Flour

1 Teaspoon Instant Yeast

1 Teaspoon Sugar

1 Teaspoon Salt

158 Grams Water

2 Tablespoons Olive Oil

Method

In a medium bowl, whisk the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the water. Stir with a spoon, then knead with your hand just until the flour is moistened and the dough begins to form. Do not over-mix! The dough will be very sticky and rough looking, not silky smooth. With damp hands, roll each piece into a rough ball and place into a container with2 tablespoons of oil. Flatten the top with an oiled hand. Cover tightly. Let rise at room temperature for 45 minutes, then deflate the dough and refrigerate overnight or up to 5 days. The dough should be roughly doubled in size before shaping.

For 2 Pizzas
For The Quick Pizza Sauce

Ingredients

1 Tablespoon Olive oil
1 Medium Onion - finely diced

A pinch of Red Chili flakes

½ Teaspoon Freshly Made Garlic paste

250 Grams Tomato Puree

2 Tablespoon Dry White wine
1 Teaspoon Sugar
Salt to taste

Method

Heat a small saucepan over medium flame. Add olive oil, onions, chili flakes, and a generous pinch of salt. Cook stirring occasionally until onions are translucent. Add the garlic and cook until starting to brown. Add the tomato puree and wine. Bring to a simmer and cook until very thick. Taste and adjust for salt. Cool completely. The sauce will keep in the fridge for up to 5 days.
Assembling The Pizza

Preheat the oven with the cast iron tawa or a pizza stone at 220°C for an hour.
Divide the dough into two parts.
Take two parchment sheet and oil it with the oil from the container. Take one part of the dough and flatten it equally on all sides to thin crust pizza.

Apply a very thin layer of pizza sauce, sprinkle shredded mozzarella. Sprinkle Homemade Pizza Seasonings on top. Slide a rimless baking sheet or a peel under the parchment paper and slide the parchment paper with the pizza onto the stone ( I used my cast iron tawa) in the oven. Bake until the crust is nicely browned around the edges and underneath, about 10 to 12 minutes.

Slide the pizza and parchment back onto the rimless baking sheet to get the pizza out of the oven.

Move to a cutting board to slice and peel off the parchment paper. Serve immediately.
Labels: Pizzas, Pizza Sauce, Homemade Pizza Seasonings, No Knead Bread, Margherita, Breads, Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Pizzas, a theme chosen by Karen from Karen's Kitchen Stories.