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Faster No Knead Bread Without Dutch Oven Recipe

Faster No Knead Bread Without Dutch Oven recipe
M.A. Kitchen Blog

This no-knead bread without dutch oven requires only 2 hours. So no overnight proofing, and no long kneading times to achieve this loaf with a nice golden crust and soft crumb.

Ingredients

1 ⅔ cup (250 gr) Strong flour (with at least 11 % protein)
1 tsp (3.5 gr) Instant dry yeast (or 12 gr fresh yeast/half cube)
¾ cup lukewarm Water (200 ml)
1 tsp salt
½ tsp sugar

Method

1
Place the flour in a large bowl. Add yeast and sugar (READ NOTES).
2
Pour in water slowly while mixing with a fork.
3
Add salt and mix to allow the dough to absorb it. You'll end with a sticky dough.
4
Sprinkle the dough with 2 tablespoons of flour and cover with a clean kitchen towel.
5
Place the bowl in a warm draft-free place and let the dough rest for 1 hour and 30 minutes.
6
After resting time, the dough should have doubled in size.
7
Place the dough on a well-floured baking tray and sprinkle with a little bit of flour. Using a floured bench scraper, roll dough over on itself a few times to give it a long cylindric shape.
8
Generously flour your hands and twist the long sides a few times while stretching and pulling them out to make a long, loaf-like shape.
9
Sprinkle with a little bit of flour and cover the loaf with a clean kitchen towel. Let it rest while heating the oven (about 20-30 minutes)
10
Turn on the oven to 465°F/ 240°C.
11
In an oven-proof saucepan pour 4 cups of water and bring to a boil on your stovetop.
12
As soon as the oven has reached the right temperature place the saucepan on the oven’s floor. Quickly place the bread inside and close the door.
13
Low the temperature to 400°F / 200°C and bake until golden brown on top, about 30 minutes.

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