No-Knead Italian Bread‘s introduced to me by a girlfriend of mine, Kit coz she knows that I’ve been looking for some ways to make bread without a bread machine, a dough kneading machine or kneading dough with my fingers.
Chef John calls it his No-Knead Ciabatta Bread but I’d rather call it my No-Knead Italian Bread.
It only requires 4 ingredients and abt 12-18 hrs before you can see your result but it’s well worth the effort. 🙂
- 4 cups bread or All-purpose flour (or use 3½ cup white and ½ cup wheat)
- ¼ tsp yeast
- 2 cups warm water
- 1½ tsp salt
- Put in flour, yeast, salt and water in a large mixing bowl and mix with a silicon or wooden spatula till all’s combined evenly.
- Cover bowl with a pc plastic wrap well and leave bowl of dough somewhere warm for 12-18 hrs (or in oven without switching on).
- After 18 hrs, dough would have risen to about double it’s original size and it would be full of little bubbles.
- Wipe with a very wet cloth or spray some water on work surface, lay a large pc of plastic foil on it. Flour foil generously all over. At the same time, prepare a large baking tray with baking paper and spread a thin layer of oil on it, followed by a good layer of semolina or cornmeal.
- Bring dough in over from the sides using a silicon spatula (would be easiest) within bowl. Then carefully scrap dough onto floured plastic foil. Sprinkle some more flour on top dough and put some flour on hands, then bring dough in and form dough into a rectangular.
- Lift plastic wrap carefully to edge of baking tray and turn carefully and quickly on top of semolina or cornmeal. Pat dough into a a nice rectangular and cover with a wet towel. Leave to rise for 2 hrs in a warm place.
- 30 mins before the 2 hrs’ up, preheat oven to 190C.
- Bake bread dough for abt 35 mins till nicely brown on top. When cooked, bread will sound hollow if bottom of bread’s tapped. Remove from oven and allow to cool for a few mins, then transfer to a rack to cool.
This bread’s really awesome and I’m glad I tried making it. It’s probably better if you visit Chef John‘s website and follow his video recipe step-by-step which explains very clearly how it’s done.. 🙂
It’s also my 1st successful real “bread” bread I’ve ever made which is so easy; but where patience and time’s required. The crust’s hard and crusty while the inside of the bread’s soft and doughy. We had our bread with some German sausages, fried onions and mushrooms and homegrown snack yellow tomatoes..
Leftover bread can be kept in a sandwich bag in fridge for a couple of days.
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