No Knead Bread

No Knead Bread
A super simple No-knead bread! And artisan style crisp crust and soft and ‘holey’ crumb too. Win win 😀
This is a four ingredient recipe and needs just flour, water,salt and yeast. The long fermentation takes care of the kneading and you just need to mix it up, let rest overnight, shape (read, roughly get together), plop into a greased pan, let rise for another hour and bake. Done!

The recipe is from No Knead Bread Central. Here is the video link.
I have halved the recipe to get a small loaf  and  reduced the yeast quantity bearing in mind the humid Mumbai weather. In colder climes, go with the whole ¼  teaspoon rather than the pinch full I add.
1 ¾ cup Maida/ all purpose flour
1/8  tsp Instant yeast ( If the weather is cold, use ¼ tsp yeast)
¾ tsp salt
1 cup (207 grams) of water at room temperature

Mix the flour, salt and yeast* with a wooden spoon. I actually use the handle of the spoon. It makes the mixing easier.
Add the water and mix well till all the dry flour mixture is hydrated. You will get a soft and shaggy dough.
Cover and leave for 7-8 hours or overnight  in an airy place ( I put it on the sideboard in the kids’ bedroom, so it was under the fan throughout)
The dough would have doubled in the morning and would be all puffy and stringy.
Grease a 9×4 inch loaf tin. Mine is a non stick pan so slight greasing works beautifully. In a regular aluminium tin, grease and line the pan.
Dust the counter with flour drop the dough gently on the floured surface.
With floured hands and a scraper flatten out the dough and roughly shape into a loaf and drop into the greased pan.
Let rise till it is doubled and puffed up. It took me an hour.
Preheat the oven to 200C for 15 minutes and bake for 30 minutes till the top is brown and the bottom sounds hollow on tapping.
Remove from the pan and brush the top and sides with melted butter.
The crust will be real crisp. We like it little soft, so I wrap the loaf in cling film once it has cooled to room temperature.
We enjoyed it with some butter and home made orange marmalade (Recipe coming up soon!)
Enjoy!

With love
Garima

No Knead Bread with Orange Marmalade

100% Whole Wheat No-knead Bread

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I have tried baking whole wheat bread a number of times, but was never quite happy with the texture. It was too dense for my taste and liking. I saw this boule on Sujit Sumitran’s blog here and was tempted to give this a go. Since my oven is small, I made small rustic loaves rather than the boule.
Honey and whole wheat are a match made in heaven and this bread has a beautiful earthy and nutty flavour. I sit chomping on a slice with my evening coffee and relish the joys of baking bread at home.
The other fun part here is,this is a no-knead bread. Just mix, rest and bake! I do sound like an instant food advert here but yeah, it is that simple!
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So here goes

Aata /whole wheat flour- 3 1/3 cup
Salt- ¾ tsp
Instant Yeast – ¾ tsp (Use 20 % more if using active yeast- approximately 1 tsp and a pinch)
Lukewarm water- 1 cup plus (keep half a cup handy if more needed while mixing the dough)
Lukewarm milk- 1 cup plus (keep half a cup handy if more needed while mixing the dough)
Sugar- 1 tsp
Honey- ¼ cup
Olive oil/vegetable oil- 2 ½ tsp
Sooji/semolina and whole wheat flour to dust the surface and the loaves

Add the yeast and sugar  to warm water and rest covered in a warm place for 10-15 minutes till it froths well.
Mix the flour and salt in a large lidded plastic container. It should close well but not be airtight.
Add the honey, milk and oil to the frothed yeast mixture.
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Add the liquid mixture to the flour and stir with a wooden spatula to get a goopy, loose mixture, almost like a batter. Add more milk and water slowly, if needed, to get the like consistency. I had to add about half a cup more of the liquid (I made a milk water mix) This takes just five minutes as no kneading is required.
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Rest covered for two hours.
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Transfer to the refrigerator  for 8 hours. I kept it overnight. This dough can be kept in the fridge for up to five days.
Remove and transfer to a surface well dusted with sooji/semolina. Either wet your hands or dust will flour to shape the bread. It is a very loose dough and will be very tough to shape unless then hands are wet or floured.
Shape into a boule (ball) or as I did, three loaves.
Leave to rise for another 1 hour and 40 minutes.
Sprinkle with flour, slash the bread with a knife (score) and bake in a preheated oven at 180C for about 20 minutes till the base sounds hollow when tapped.
Cool, slice and enjoy.
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