Sunday, February 14, 2010

No-knead bread tutorial - Rustic, crusty, tasty, yum!

3 posts today- I think that's a record for me!

Inspired by Jacqui's post last week, I just had to give this a try. (Thanks Jacqui!)

Check out this youtube link to watch a how-to-make No Knead Bread.

Basically it is a simple flour/yeast/salt/water recipe, mixed up and left overnight (or at least 12 hours) and baked hotter than usual. The link will tell you more, but I also wanted to add a few hints and my own result.

It produces a fabulous ciabatta style loaf, and I am very proud of my first effort!


Yes, it is supposed to be cracked and rough!

I have baked bread before, both hand baking and using my bread machine (picked up on freecycle) but lately my machine-bread has been collapsing in the top (no reason) and my hand baking has always been a bit hit-and-miss. Edible, but not worth shouting about. Or blogging about. And while I find the whole process enjoyable, I rarely have the time to bake from scratch.

But THIS .... THIS I like. It has that real rustic home-baked look, a super-crusty crust and soft, holey middle. Perfect for drizzling olive oil on, or for jam to fall into those holes!



A few things I did that I think the youtube video may not explain -

I covered my mixture loosely with cling film and a tea-towel when it sat overnight (room temp)
I very lightly 'punched down' when shaping and flouring it
I let it sit for another half hour, didn't rise much then, but did HEAPS in the oven.
Then baked at 250c in a preheated pyrex casserole dish (lid on)

and don't be surprise if it doesn't look like usual bread dough when you first make it - it is really, really gooey!










My dough after overnight rise - looks like glue! Even after turning out, it was sticky and gloopy. Hmmm, I was worried....!

Looking better -shaped into a rough round and a generous dusting with wholemeal flour


Still hot in the dish -baked seam side up to get that cracked crust!

If you haven't baked bread before, give it a go - this is SO EASY ! Honestly, young kids can do the mixing (if you don't mind some serious mess!) First part takes less than 5 minutes, next day takes maybe another 5 mins, then into the oven. I am going to try to make one every weekend, evening prep for lunch the next day.

Beats supermarket bread anyday. You'll even have the local baker worried!  



8 comments:

dixiebelle said...

That looks awesome!

Jacqui said...

woohoo! Isn't it great?! I think even I can do it, and I'm not the bread maker of this household. Good that you added some extra shots as the bread is super sticky - just needs a good handful of flour to shape it up. I know where to come for weekend lunch now!

Anne said...

Yum!...:)

robbie said...

I recently came across your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.

Lucy

http://cellularaccessoriess.com

mountainwildlife said...

Anytime Jacqui, but you'd have to be quick, that bread goes in a flash!
Welcome Lucy/robbie! Always nice to see new followers :-)

Addit. to my original post-this is now my regular 'weekend' bread, it goes down so well and I still can't believe how easy and successful it is!

Bread machine has retired.

:-)

Nelly said...

I could eat it through the screen!Best looking loaf ever.

I have mine in the oven now, wish me luck.

Nelly said...

Hi again,
I used Wallaby Bakers Flour, what flour did you use?
Mine turned out quite good but I have bread envy over yours ;-)

mountainwildlife said...

Hi Nelly and welcome! I can't remember what I used when I did this first one, but I usually just buy no-name plain flour (coles brand or black and gold) so it would have been one of those, and thats what I've used since, nothing fancy. I've lost count how many I've made now- I love this bread! I've made 50/50 white/wholemeal which was good too.
Keep at it!