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!
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!