No Knead Bread: Attempt Number 2

No Knead Loaf

No Knead Loaf

After the last disappointing attempt at the No Knead Loaf I decided that I would give it another go but this time taking the advice of SurpriseSaffron and baking two smaller loaves to ensure the bread is properly cooked all the way through. And guess what?! It worked! 😀

No Knead Loaves

No Knead Loaves

I also adjusted the ingredients in the recipe a little and left the dough to proof for longer, et voile! A couple of perfectly baked loaves that were super tasty and evenly textured all the way through…

No Knead Bread

No Knead Bread

 

New recipe:

  • 360g strong wholemeal flour
  • 140g strong white flour
  • 375ml warm water
  • 1tsp dried instant ‘hand baking’ yeast
  • 1tsp honey
  • 1.5tsp sea salt

New Method:

  • Mix everything up and leave in a cling film covered bowl for between 16 and 18 hours (In the UK, our clocks went forward by an hour today, so technically I left by dough to proof for 17 hours…)
  • Pre-heat oven to 220 degrees C, and knock back the dough
  • Halve the dough and shape into two loaves and leave to proof for another 10-15 minutes as the oven gets hot
  • Spray water onto the top of the loaves and bake for 40-45 minutes (or until done). Allow to cool before cutting otherwise the dough gets mushy!
No Knead Loaf

No Knead Loaf

I’m glad I decided to try ‘no knead bread’ again. It takes very little effort and the results are just as good as the traditional twice kneaded, twice proofed home made bread. I’d go as far as to say it’s even tastier than bread made in the bread machine! I think the taste comes from the long fermentation of the yeast…

 

 

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