I finally did it! I’ve been waiting for a long time to try a “no knead” bread recipe. I mean, a long time, years actually. I waited until I made one of my most precious kitchen investments and purchased my Le Creuset – Round French oven pan . I was persistent and lucky enough to find the pan, in my choice of color, at Home Sense – Winners at half price! It is the one I use every day, cast iron spreading the heat beautifully and evenly making my cooking faster and easier. I leave it on the stove since it is so pretty and colorful! Other than one frying pan and one sauce pan, I hardly use anything else in the kitchen pans department.
I had seen Laura Calder making this bread and found the exact same recipe The miracle boule on line. Followed her directions and voilà!
The simplicity of the ingredients, flour, water, yeast and salt makes one appreciate the mystical symbolism that bread has always had in the history of civilization, as one of the basics foods for human beings for centuries.
The exchange is quite simple too, no need to knead but you do need to wait. Start to make the night before, 5 minutes of super easy preparation to put the dough together and then forget about it. Next morning or afternoon it will be ready for the next step, one more raise.
Patience does pay off. It is so beautiful to see the yeast working its magic, no intervention needed, as many times we should behave in life, waiting for things to go its own way…
I just loved the whole process and I am now with 2 more doughs gently sitting on my counter top. Forgot to mention how delicious and indulgent was to have the fresh and still warm bread with butter. Simple and irresistible.
I followed Laura Calder recipe completely. The only thing I would add is to cover the dough bowl with a wet cloth to avoid the dough of being dry. I read many other recipes and tips on the “no knead” bread and apparently you can get the same result with pans that are not cast iron like mine. There are some more information about it here.
Now, to the recipe:
No knead bread
3 cups or 375 g all-purpose flour, plus more as needed
1 1/4 teaspoons salt
1/4 teaspoon instant yeast
1 1/2 cup water
Cornmeal, wheat bran or extra flour
Mix the flour, salt and yeast in a bowl. Stir in water to blend. What you’ll have is a wet, shaggy, sticky dough, but not so wet as to be batter. Cover the bowl with a tea towel and let it rest in a warm place for at least 12 hours, and up to 24 hours. It’s ready for the next step when the surface is dotted with bubbles.
Flour a work surface and dump the dough out onto it. Sprinkle over a little more flour and fold it once or twice. Cover with the tea towel and let rest 15 minutes.
Using only enough flour to keep the dough from sticking to your fingers, shape the dough into a ball. Coat a cotton towel with cornmeal, wheat bran or flour and lay the dough on it, seam-side down. Dust with more cornmeal, wheat bran or flour. (You need quite a lot because you want to be sure the dough doesn’t stick to the towel). Cover and let rise for about 2 hours. When ready, the dough will be more than double in size.
Half an hour before the dough is ready, preheat the oven to 450 degrees F/230 degrees C. Put a 2-liter cast-iron pot or Dutch oven (cocotte) inside to heat.
When the dough is ready, remove the pot from the oven and turn the dough into it, seam-side up. (It will look messy, but this is OK.) Shake the pot to settle the bread evenly. Cover with the lid and bake for 30 minutes. Remove the lid and bake until the loaf is nicely browned, another 15 to 30 minutes. Cool on a rack.