No-knead bread Recipe

Awesome bread recipe

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Here is the recipe for no-knead artisian bread baked at home from poolish-based dough. Overnight version.

Nice looking bread on the tray

Ingredients and preparing

Poolish

Mix together in plastic container with a spoon

  • 150g of room temperature water
  • small pinch of yeast
  • 150g all-purpose lour

Let it sit on the counter 4-24 h. Optimal - 12-16 hours.

Dough

  1. Mix together in stainless steel container
  • 280g of water 37 deg C
  • 2g of yeast
  • all the poolish

Stir it to combine some of it together, then add

  • 350g of AP flour
  • 50g of whole weat flour (other tearms for this: wholemeal or whole grain)
  • 10g of salt

Stir it together with a sturdy spoon.

  1. Once it combined together and we can not move it anymore:

Make your hand very wet, and squeeze and rotate for 60-90 secs.

Cover with a plastic wrap, leave it for 30 mins.

  1. Stretching.

Make your hand wet.

Scoop underneath, pull, make it fall back. Rotate bowl. Repeat it 8-10 times.

  1. Folding

Scoop from underneath, turn it 90 deg, put it back with folding. Repeat 6-7 times. This is like a shapeing a ball. Leave it for 30 more mins.

  1. Repeat Stretching and Folding.

Cover with plastic cover, leave it for 1 hour.

Now shapeing the loaf

Baking the bread method 1

Split the dough into two pieces with plastic splitter knife.

Put into tray the baking paper. flour it.

Shape two loafs int approx rectangles, put them on the tray.

Cover it with another tray, let it proof on the counter for another 30-40 mins.

Preheat dutch oven: put it into oven 275C.

After preheat (0.5 hr later),

  • take it out
  • cut parchment (backing) paper in half
  • slash loaf with a bread lame (knife) (10mm deep?)
  • take parchment paper with the dough and place it into the oven

Bake stage 1

  • cover, put dutch oven back into the oven
  • bake it at 260C for 12 mins.

Bake stage 2

  • take it out, remove the lid, put it back
  • bake it at 250C for 12-15 mins
  • it will be very dark, very crusty, almost reddish loaf.
  • leave it to rest

Repeat baking with the second loaf.

Baking the bread method 2

Well-flour work surface. Flower the dough some - well.

Hit the proofing basket with some flour too.

Take whole dough out of stainless steel container.

Folding:

  • Grab a side, pull it and fold it back. Taking approx 60deg turn. (6 in total)
  • Once finished circle: grab opposing sides and do criss-cross tuck. Repeat this 3-4 times (crisses and crosses together - 4 times max.).
  • Flipp the ball over.
  • Shape ball - pull and turn - approx 8-10 times.

Proofing

  • Put the ball seam side up into 9 inch (23cm) proofing busket.
  • Proof it on the counter for 30-50 mins.

Preheat tutch oven 30 mins @260C

Put the dough

  • into preheated dutch oven
  • score it with scisors with some lambda pattern

Bake

  • set oven to 250C
  • put dutch oven inside
  • bake for 18 mins covered
  • then additional 25-35 uncovered
  • bake it dark, really dark