Hi everyone, just joined! Bread is my favourite thing to eat and for how much I enjoy eating it, it’s always kind of been my Achilles heel. I was also on Bake-Off Canada and got eliminated on Bread Week haha
I was SO impressed with this effortless bread that I thought you all might like to try making my country-style boule. Here’s the full recipe:
Ingredients:
420g all-purpose flour
1½ tsp fine salt
½ tsp instant yeast
345 ml cold water
½ tsp coarse semolina (optional)
40g whole wheat flour for coating
In a 2.5L pot with a lid or Dutch oven, mix flour, salt, yeast and water with a fork until just combined. Cover and rest 12 hours at room temp.
Deflate dough by folding it over itself about 6 times until smooth. Coat dough with whole wheat flour in a bowl.
Clean out the pot, line with parchment, sprinkle semolina (optional). Place dough in pot, cover and let rise 2 hours or until doubled in size, jiggly and you see some bubbles. (Proof less/more time until you reach this stage)
Preheat oven to 450°F / 230°C non convection. Bake with lid for 30 minutes, then uncovered 30 minutes. If browning too much, tent with foil for last 10 min.
Cool in pot, then on a rack. Brush off excess flour and enjoy!
by littlegypsie012
20 Comments
I’m making this bread regularly. Only problem, the bottom is white. It’s not undone just white. I bake it on a baking sheet.
Any ideas?
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Bread. Does this thing work?
Can I get more closeup shots? I want that dough an inch away from my face.
If you spend enough time in any of these baking subreddits, you kinda get to know that there’s plenty of fools who will prove you wrong about this and could even mess up a loaf that YOU baked for them !
My recipe is very similar, I think you must mean 1/2 table spoon yeast, not teaspoon?
That looks awesome, good work. I’m wondering if autolysing would make it even better or have no effect.
Wow that looks so good!
Thank you!
Whenever I let me dough rise longer than a few hours, the top always gets dry (covered with a damp tea towel) any suggestions?
Can we stop the whole dragging the knife across crispy surfaces bullshit? It tells me you don’t know anything.
Isn’t this basically Jim Lahey’s no knead bread?
This recipe is less “no kneed” and more “unkneeded”
What is the pot you are using there? Looks like it has plastic handles but can go into a 230C oven?
I am absolutely hopeless in the kitchen but I’ve always wanted to make bread.
I’m also incredibly lazy so I never liked the idea of kneading… I’m going to try this. Thankyou!
Add 1/8th tsp of red wine vinegar to give the bread some “tang” like it’s a mild sourdough. You’re welcome.
What makes it artisan?
Would this work with 100% whole wheat if I let the flour soak first and/ or increased the water?
If that’s no-knead, what is taking place at 0:15 in the video?
I’ll give this a try on the weekend