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No Knead Bread

Story location: Home / food_and_drink /
01/Jan/2015

I haven't had time to do much baking recently. A few months ago I started a new job in Birmingham and by the time I get home, have tea and wash up, it's either too late or I'm too tired to make anything fancy.

I have been making a 'no-knead' ciabatta style bread a lot since it's easy to make, only taking a few minutes to set up, then I can leave it to prove overnight.

The recipe is:

  • approx ¾ cup of sourdough starter
  • 3½ cups of flour
  • 1½ cups of liquid (milk, water or a mixture or juice and water)
  • a heaped teaspoon of salt

I use 3 plain flour, ½ of a heavy rye flour, any more rye and the texture comes out more like a regular bread (crumb-like) and less ciabatta-like (stretchy, full of holes).

Everything goes in the food mixer and the dough hook is used to mix it all together for 10 minutes or so. The dough will be very wet and if any rye flour was used, it might also be quite sticky. If I mix the dough in the morning, I then transfer it to a oiled bowl to prove for a few hours.

If the dough is very soft, it might need to be baked in a lined tin, otherwise it can go on a baking tray. In either case, I dust the tin with cornmeal. After transferring the dough to the tin I leave it to prove a bit more (sometimes overnight in the fridge).

Start baking at gas mark 7, then after 10 minutes turn the oven down to about gas mark 4-5 then bake for a further 30-45 minutes, depending on the shape of the loaf.



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