No-knead bread

The two breadmakers went kaput. For a while, I tried this soft Asian milk bread recipe but it was never as soft and took too much time. My sister then obtained a no-knead bread recipe from a mutual friend, who kindly simplified (a lot!) the recipe (thanks!) to this:
  1. Place initial ingredients (3 cups of warm water, 2 small pkts of yeast, 1 tbs salt) into a 5L container. Mix a little, doesn’t matter if yeast is not entirely dissolved.
  2. Pour 1 kg of white flour into container and mix with a wooden spoon until moisture is even. 
  3. Leave in a warmish room for 2-5 hours. 
  4. Cut out sections with a serrated knife to bake. Shape dough briefly with floured fingers to roll size (e.g. 5cm diameter, 2cm height).
  5. Bake in oven on a floured surface, 230 degrees. For a crusty finish, place a container of water in the oven while baking.
  6. Place remainder of dough in fridge. Use as desired over the next two weeks. Allow the dough to reach room temperature prior to baking.
I adjusted it to a third of the volume/weight as I didn't want to have leftover dough. I also apportioned the flour to one third wholemeal flour and two third high protein flour.

No knead bread 1

I made the mistake of closing tightly the lid. The dough rose so much that it burst the lid open.

No knead bread 2

No knead bread 3

I was pleasantly surprised that the dough rose during proofing and a little more during baking, without needing kneading. Amazing!

Overall, it tasted alright. Not hard even after 3 days. Only complaint was that it was a little...starchy? Ban said that it was like it wasn't baked long enough. Perhaps. Maybe I'll try 30 mins, instead of 25 mins next time. Oh, I'll also add a little sugar since it's Ban's favourite :P
1 Response
  1. Twilight Man Says:

    I love this type of bread with flour outside and tastes half baked. It is their style.