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 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.
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Sneha Recipes is hosting this month's event and asked the others to join me in sharing No Knead Breads
From Sneha’s Recipe
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Easy No Knead German Crusty Rolls From Karen’s Kitchen Stories
Mixed Grain Sourdough Soda Bread From
Food Lust People LoveNo 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
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