No Knead Bread with stone-ground organic wheat flour
The no knead bread is one of the most famous bread recipe that you can find on the web.
The main reason for its popularity is that the recipe is very easy, yet the results is an excellent bread.
Beside being beautiful, the loaf has an intense flavour, with a lovely thin crust on the outside and a soft airy and tasty inside.
You don't need to knead the dough, you just have to be patient and give the dough all the necessary time to rise and gain the intense flavour, typical of the traditional artisanal bread.
Another peculiarity of these recipe is the cooking procedure. In fact, to bake your bread you have to drop the raised dough into a pre-heated casserole with a lid, ideally a cast iron cookware, and then bake it in the oven. Whatever casserole you use, be sure that it can stand the high temperature of the oven...and the lid too.
As there are a lat of variants to consider when you bake bread, you will realize that on the web you will find several versions of the "no knead bread" recipe with little differences regarding the type of flour, the amount of water, the rising time and the related temperature and so on.
We propose you a version that we prepared on this last winter weekend before the spring blossoming. This procedure worked greatly for the stone-ground organic flours from "La vita è bella" (see our catalogue) that we used. The bread has an awesome flavour with a thin crust...better than a loaf of bread from the bakery.
- A mix of different flours:
- 250 of stone-ground organic soft wheat flour "La vita è bella"
- 100g of stone-ground organic durum wheat flour "La vita è bella"
- 150g of standard flour for pizza or for baking cakes.
- 395g of lukewarm water
- 3-4g of fresh yeast
- 8 g of salt
- A small pinch of sugar (not more than a pinch, it is not really necessary)
- Combine the different flours and the salt on a large bowl. Gently mix with a fork or a spoon.
- Carefully dissolve the fresh yeast into the lukewarm water and add the pinch of sugar.
- Add the water to the the flour and briefly stir with a spoon. All the flour need to be hydrated, but soon you will get a sticky and shaggy dough and you can stop mixing.
- Cover the bowl with a plastic wrap or a towel and let it rise for 12/13 hours at room temperature, or inside the turned off oven.
- After the 12-13 hours your dough will be nicely risen with a lot of bubbles on the surface. Put a clean tea towel on a working surface and generously dust it with flour. Gently transfer the dough onto the towel in one piece and dust little flour on it.
- Dust your hand with flour and gently shape the loaf of bread lifting the right edge of dough in toward the center and do the same with the left edge. You will get a sort of rectangular shape. Now repeat the step: lift again the two edges toward the center trying to make a round shape and turn the loaf of bread with seam side down.
- Fold the tea towel slightly loosely around the dough and let it rise for about 1.5- 2 hours, until doubled in size, in a draught-free corner.
- About 40 minutes before the end of the second rise, turn on the oven at 220 °C and preheat your pot with the lid. After 30 minutes, carefully remove the pre-heated pot from the oven, uncover it and place it on a heat resistant surface. Remember to use oven gloves, as the pot and the lid are both really hot!
- Unfold the towel and with a quick but gentle movement, invert the dough and put it in the pot with the seam side up.
- Quickly cover the pot and put it back into the oven.
- Bake your bread for 25-30 minutes. Remove the lid, lower the oven temperature at 200 °C and go on baking for 15-20 minutes, until the surface of your bred become golden brown . Your bread is ready now! Carefully put it on a rack to cool.
- If nicely baked, the loaf of bread will sound hollow if you tap its bottom.
- If you want your bread to be crusty outside, remember not to cut it into slices before it thoroughly cooled.
- Notonlyspaghetti Team