No knead Bread
Did you ever hear of the no-knead bread? There are so many recipes for this kind of bread all over the internet, I do not even know from who the original recipe is, to be honest. It's a very basic dough which you don't need to knead, just mix all ingredients together and let it rise overnight.
As there are already so many basic recipes, this one is for advanced bakers :) Made with three different kinds of flour and using a fermentation basket. Also, there is diastatic malt powder inside, which makes the crust of the bread even more crispy. You can buy the malt powder in every organic shop or substitute it with honey.
No knead Bread
Serves 4 | 1 Bread
- 200g flour type 405 (US: pastry flour)
- 200g flour type 1050 (US: high gluten flour)
- 1 tsp salt
- 1 tsp diastatic malt powder, alternative honey
- 300ml cold water
- 1g fresh yeast (if you don't have an accurate scale, 1 g is about the size of ~10 rice corns)
- ~100g cracked rye flour
- Mix the flour, salt and diastatic malt powder in a bowl.
- Dissolve the yeast in the cold water and add to the rest. Mix everything until it's well combined, but don't knead the dough.
- Place the dough in a big bowl and cover with a plastic wrap. Leave to rest at room temperature for 17-18 hours.
- Flour your working surface with cracked rye flour and place your dough on it.
- Fold it about 15 times, always sprinkling more flour over it until your dough doesn't stick on the working surface and your fingers anymore.
- Sprinkle a round fermentation basket with cracked rye flour and place your dough in it. Cover with a plastic wrap and let it rise at room temperature for another 2 hours. If you don't have a fermentation basket at home, you can use a bowl and kitchen towel instead. Place your kitchen towel in the bowl, sprinkle it with cracked rye flour and place your bread dough in it. Cover as well with a plastic wrap.
- After one hour, start to preheat your oven and a cast iron roaster (approx. 24cm) to 230°C/445°F (conventional).
- Place the dough in the cast iron roaster and bake for 30 minutes with the lid on. Be careful and don't burn yourself.
- After 30 minutes, take off the lid and bake for another 15 minutes.
- Take your bread out of the oven and let it cool down on a cooling rack.
Aline’s Suggestion: This recipe is an advanced form of the no-knead bread which you will find all over the internet. If you are not fancy to mix different type of flours, then just go with regular all-purpose flour. You can substitute the cracked rye flour as well with all purpose flour, but it won't have the same effect. Cracked rye flour is not as fine as all-purpose flour, which makes that your bread crust will be crunchier.