No Knead Artisan Bread
Commercially made bread typically has 24 or more ingredients in it. The
reality is, you only need 3 ingredients to make bread. Water, flour
and yeast. In this episode of Food Beyond It's Nutrition I show you how
easy it is to make your own delicious bread, without a bread machine
and without having to go through the laborious process of kneading.
reality is, you only need 3 ingredients to make bread. Water, flour
and yeast. In this episode of Food Beyond It's Nutrition I show you how
easy it is to make your own delicious bread, without a bread machine
and without having to go through the laborious process of kneading.
Servings 6 people
Calories 288kcal
Equipment
- Mixing bowl
- Long handle wooden or plastic spoon
- Saran Wrap
- Measuring cups
- Measuring spoons
- Baking tray
- Parchment paper
- Spatula
- Cooking spray
- Pastry scraper
- Lint free towel
Ingredients
- 15 oz lukewarm water hot but not boiling
- 1-11/2 tsp salt
- 1/4 tsp dry active yeast
- 1 tsp sugar optional
- 1 tbsp oil optional
- 3 1/2 cups bread flour
Instructions
- Line a baking tray/cookie sheet with
parchment paper and spray with cooking spray or lightly oil. - Combine the first 3 ingredients together and optional ingredients if using. Then add flour. Use the handle of the spoon to mix the dough. Use a spatula to scrape down the sides. Incorporate all the flour. It will be shaggy and sticky and that's perfect. This process takes approximately 3 minutes. Note: If the dough is dry add 1 tbsp of lukewarm water and mix. All the flour needs to be incorporated hydrated. Remember you are looking for a sticky shaggy dough,
First proof
- Cover with cling film and put in a warm place for 8 - 24 hours. (12 hours is my normal.) I put my bowl in a cold oven in summer and with the oven light on in winter. Your dough is ready when bubbly, sticky and stringy and doubled in size.
- Once the bread has proofed it's time to "degas" the dough by using the handle of your spoon to pull stretch and stir the dough in the bowl.Dust your clean work surface with flour. Turn the flour out onto the surface. Using a pastry scraper, fold the dough over onto itself a few times. Use the scraper to cut your dough into the shapes and sizes you want.
Preparing The Bread For Baking
- Positioning the rack in the middle of the oven, Preheat the oven to 450 F for 30 minutes before the bread is ready to go in.
Second proof
- Lightly flouring your hands, quickly
shape the dough roughly into rolls or Italian loafs or baguettes. Place the
shaped dough seam side down on the prepared lined baking/cookie sheet. With a lint free kitchen cloth or a clean cotton kitchen towel dusted liberally with flour, cover your rolls and let it rise for 60 minutes. Once again, the dough should double in size and have a smooth exterior and not spring back too quickly.
Baking The Bread
- Bake for 30 - 35 minutes at 450F in the middle of the oven.Remove from oven and immediately place hot bread onto a cooling rack.
Don't Be Tempted
- Important guys, to prevent your bread from becoming gummy allow the bread to COOL FOR 1 HOUR before slicing it.
Video
Notes
Depending on your flour, you may need more or less water. This recipe is very, very forgiving.
Nutrition
Serving: 1g | Calories: 288kcal | Carbohydrates: 54g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Sodium: 199mg | Potassium: 73mg | Fiber: 2g | Sugar: 1g | Calcium: 13mg | Iron: 1mg