No Knead Artisan Bread - The Red Beetle Basic Collection - The Red Beetle Travelling Food Ltd

No Knead Artisan Bread

June 18, 2015

 

For some reason, we always thought that making bread was the most complicated thing to do. Too much time, effort, knowledge. We were so stunned when this little fellow came out, that we had to share it with you.

First thing first, what does it mean "no krnead"? Well, to keep it simple: let it be. This recipe involves very little effort on your part, it does however require a good amount of faith in the universe that what you are doing is going to turn out beautifully well. And the right tools and a good recipe of course.

We got ours on a blog called Simply So Good, and followed it religiously (just converted the measurements as we prefer grams and milliliters).

What you need:

390g All purpose flour + some for dusting
1.5g Yeast
12g Salt
350ml Water
10ml Water to dissolve the yeast
Cast iron pan (it seems you can do it with every pan, but that's what we used)

How to do it:

Place flour and salt in a large bowl. Dissolve the yeast in little water (best if luckewarm), then add it to the flour. Stir with your hands. Add water. Keep stirring with your hands till you have a soft and guey mixture. It should take you no more than 3 minutes.

Cover with cling wrap and let it rest for about 14 hours. Yes, 14 hours. Make sure the environement has no changes in temperature, or cold wind. This could potentially upset your dough (no scientific evidence to support this claim, only grandma).

Next day, you will find a beautiful, soft dough. Turn on the oven at 240°C. When in temperature, place the cast iron casserole with the lid in the oven and leave for about 30 minutes.

Meanwhile, dust a wooden surface and place the dough. Fold the dough couple of times, resist the temptation of kneading it!
Gently form a roundly shaped ball, cover with cling foil and leave till the pan is ready.

When the 30 minutes have passed, put the dough in the pan, lid on and right back in the oven. Bake for 30 minutes. Unlid the pan, bake for another 15 minutes.

Tadaaa. Take the pan out of the oven, leave on a side to cool down. A little bit, can you resist like 10 minutes? We didn't. Go get yourself some extravirgin olive oil, jam, cheese, pesto, whatever you fancy.

It's like our great grandparents were all there cheering for us. And we made them very proud!

Variations on the basic recipe coming soon.