Sneha's Recipe: No Knead Bread

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

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.