No Knead Artisan Bread

Ingredients

400g bread flour [or 100g (25%) wholewheat + 300g (75%) bread flour]

8g salt

1g instant dry yeast

300g warm water (35°C)

Directions

• in a large bowl or container add in the water leaving about 15ml aside
• add yeast and stir followed by salt
• add the bread flour and stir till combined then add the balance water
• the dough will be sticky consistency, cover the bowl/container and let it rest for 12-18hour where it should triple in size
• transfer de-gas dough on a working surface with flour
• sprinkle flour on the surface of the dough and gently fold the dough to form a round shape
• put it on a parchment paper and let the dough rest for 30min
• pre-heat the oven to 230ªC (place dutch oven to heat in the oven. I use IKEA Buren glass cloche so I didn't heat it up)
• after 30min, lightly flour the dough and score the surface of the bread
• transfer it together with the parchment paper into the baking vessel
• spray with water before closing the vessel and bake for 30min
• after 30min remove the cover of the vessel and bake for another 10-15min till desired color
• remove bread from vessel to cooling rack... removing the parchment paper

Foodnote: Tried this recipe because my friends came over. They love it. I made minced beef curry with potato and carrot to go with it but their favourite is just to eat it with butter and garlic+coriander fragrant oil. Even my niece love it. Though it is nice, I'd like to try this recipe next... wait for it.

For this bake, I used IKEA Buren cloche and it works very good. But the glass can be very heavy. So now I am just waiting for an enamel pot from amazon. I just love how fancy-mancy it looks and it will definitely be much lighter for regular use. Of course found cheaper alternative at Mustafa that cost $23 for 3 but... yeah I just want the one like in the video hehe

30th June 2021

Just made the bread again this time with wholemeal flour and it turns out beautiful and tasted so good. Baked in my pwetty enamel dutch oven from amazon.

What I'll do differently next time...

• add 1% malt flour
• after 12-18hrs fermentation, transfer on lightly floured surface and fold the dough. Rest for 15min and then shape the dough. Final proofing 20-30min then lightly flour and do scoring before baking
• for wholemeal bread, only use 65% hydration