We made our second loaf of no-knead bread this weekend – thought it would be a good idea to see if we could repeat our initial success before sharing the technique after all.. Our results?
I added a dusting of flour as the loaf went in the oven, scattered some seasalt on it and cut the surface in a few areas with scissors to get a bit more of a rustic look. It tastes as good as the last one!
Here’s how you can join the party and make your own bread as well:
4 cupds all purpose flour, 2 cups warm water (70 F), 2 teaspoons salt, 1/2 teaspoon instant yeast (must say instant on it – there are 3 or 4 types of yeast and I bought the wrong one initially).
Mix together. If it’s dry, add a bit more water (optional step: cover surface with olive oil). Wrap in plastic and leave room temperature to rest. Wait 18 hours, surface should be dotted in holes.
Lightly flour working surface. Flour outside of your bread. Fold once or twice. Cover loose with plastic wrap. Wait 15 minutes.
Make a dough ball, quickly dust with flour and leave covered with plastic wrap for about 2 hours. The dough will double or triple in size.
30-45 minutes before you cook turn over to 450. Heat a pot with a cover on.
After pot is at heat, pour your dough into it. Let it flop, it will straighten itself out.
Cook for 30 minutes, remove lid.
Cook till brown 20-30 minutes more.
Let it cool on a rack.
Tada! You too can have artisan bread at home as a novice baker (like me).
I’d love to hear about any of your experiences or see some photos of your results in the comments!