Easy No Knead Bread Recipe
After the basic bread recipe I have shared last week, I wanted to share my other bread recipe immediately. Nowadays, as everyone is prisoned at homes because of the Corona virus, making bread has become the biggest entertainment of many people.
How the dough is fermented?
The easy no knead bread recipe is as easy as the basic bread recipe. The main difference is that it is not kneaded, as the name suggests. Another difference is that the basic bread recipe is more like store bought yeast bread, while the no knead bread is a little more sourdough bread like. In a way, it is actually a kşnd of sourdough. It contains a very small amount of instant yeast and it is fermented by cold fermentation in the refrigerator. This allows bacterial growth in it. These bacterias eat sugar (honey) and carbohydrates and give out carbon dioxide gas. This carbon dioxide gas forms the holes in the dough, thus causing the dough to rise.
Even when the bread is first baked, it does not have the slightest yeast smell. It smells like fresh bread. When it first comes out of the oven, its crust is crispy. Inside is soft like cotton. Like sourdough breads, it has a light moist texture.
I try to show different techniques in different bread recipes as much as I can. These techniques can be used interchangeably. In other words, you can cook this bread as in the basic bread recipe or other way.
In this method generally cast iron pots are preferred, but they are not a must. The purpose of the technique is to cover the top of the bread and to prevent the steam coming out of the bread go away but make it stick to the surface of the bread again and preventing the crust from being too thick and hard. I prefer glass pots as it allows me to follow the top of the bread easily. I would highly recommend it if you have one. Otherwise, you can use a cast iron pot or any pot (without plastic parts) that is suitable for the oven.
Enjoy the recipe...
- 1.5 cups of luke warm water,
- 3 cups all purpose flour,
- 1/2 teaspoon of instant yeast,
- 1 teaspoon of honey,
- 1 teaspoon salt.
- Mix water, yeast and honey in a deep bowl,
- Add flour little by little and start mixing with a wooden spoon,
- After adding about half of the flour, add the salt and mix,
- Add the remaining flour and mix until you get a very soft, sticky dough,
- Cover it and put it in the fridge and let it rest for 12-24 hours,
- Take it out of the fridge and rest at room temperature for 30 mins.,
- Spread a kitchen cheesecloth in a bowl with a round bottom and sprinkle flour on it,
- Take the dough on the floured counter, gather the dough together and make a ball with the help of flour and put it in the bowl with the part you gathered together facing up,
- Cover it and let it rest for 30 mins. more,
- Heat the oven to 240 C degrees,
- Squeeze a piece of greaseproof paper with your palm,
- Put the paper in a baking pot with a lid or a whole metal cooking pot,
- Turn the bread upside down into the pan,
- Cut the top with a sharp knife or preferably razor any way you like,
- Cover the lid of the pan and put it in the oven and lower the heat to 210 C degrees and bake until the bread turns brown (for about 1 hour, but mey vary according to the oven, be careful),
- Take it out of the oven and let it cool on a rack.