OVERNIGHT NO KNEAD BREAD | WITH COMMERCIAL YEAST
This recipe is for anyone that is busy or a beginner in baking bread and does not want to take care of a sourdough starter. It uses all purpose flour and commercial yeast, so it can be done by anyone.
Provided by Andra
Categories Bread
Time 12h15m
Number Of Ingredients 4
Steps:
- In the evening before baking day (for me it was at 7 PM ), mix flour, salt and yeast.
- Add the water and mix with your hands, a wooden spoon or a Danish dough whisk, until combined and no flour is left dry.
- Cover and leave at room temperature for an hour.
- After an hour do around 10 stretch and folds, picking up the dough from one side, stretching it and then bringing it onto its opposite side or the center of the dough. Turn the bowl around 90 degrees and continue the same procedure 8-10 times.
- Cover and rest another hour, then do a second stretch and fold.
- Cover and leave it for the night.
- Next morning (7 AM for me), check the dough, it should have doubled in volume. If not, leave it some more.
- When dough is ready, preheat the cast iron pot with its lid, in the oven, at 220 °C.
- For the last fermentation you can use a proofing basket, or a bowl with a tea towel on top, or a strainer with the tea towel. Sprinkle flour generously on whichever you choose.
- Sprinkle lightly some flour on the working bench.
- With a dough scraper or a spatula, detach the dough from the sides and turn it onto the floured bench.
- Fold a few times the dough, grabbing it from the exterior and bring it into the center. Pinch it in the center and then turn the dough 90 degrees and fold again. Do this 8 times, or until you can feel the dough is getting tight.
- Then flip it with the seam side down, and with both of your hands, drag the ball from the far end towards you, tucking it underneath a little. This will create tension on the surface of the ball. Rotate 90 degrees and repeat the dragging and tucking, 4 times in total.
- Place the dough, flipped with the seam side up, into the proofing recipient you chose.
- Cover and leave to rest 45 min or until when poked with the finger, the dough comes back up slowly and leaves a slight dent into the surface.
- Remove the pot from the oven with the help of some oven mittens.
- Flip the dough onto a parchment paper, slice once in the center, from one side to the other, with a sharp knife or a razor blade. This first cut has to be quite deep, maybe 1 cm, so that the dough can have place to rise. You can make additional ornamental cuts on the sides if you like.
- With the help of the parchment paper, transfer the dough into the cast iron pot, cover with the lid, and bake in the preheated oven for 30 min.
- After 30 min, remove the lid and bake for 15 min more.
- Remove the bread carefully and leave on a cooling rack until completely cooled.
NO-KNEAD PEASANT BREAD
Provided by Food Network Kitchen
Time 21h35m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl. Add 1 1/2 cups lukewarm water (about 100 degrees F) and mix with your hands or a spoon until the dough comes together (it will be wet and sticky). Cover the dough tightly with plastic wrap. If you have extra time, refrigerate 12 to 24 hours; this is not necessary but will improve the flavor of the bread.
- Let the dough rise, covered, at room temperature for about 18 hours; this rise is necessary whether you refrigerate the dough first or not. The surface will be bubbly after rising.
- Generously dust a work surface with all-purpose flour. Turn the dough out onto the flour, then sprinkle flour on top. Fold the top and bottom of the dough into the center, then fold in the sides to make a free-form square. Use a dough scraper or a spatula to turn the dough over, then tuck the corners under to form a ball.
- Line a baking sheet with parchment paper and generously dust with flour. Transfer the dough to the baking sheet, seam-side down, and sprinkle with more flour. Cover with a cotton kitchen towel (do not use terry cloth) and let rise at room temperature until doubled in size, 2 to 3 hours.
- Position a rack in the bottom of the oven and place a 2- or 4-quart cast-iron or enameled Dutch oven (without the lid) on the rack. Preheat the oven to 450 degrees F for at least 30 minutes. When the dough has doubled, carefully transfer the hot pot to a heatproof surface. Uncover the dough, lift up the parchment and quickly invert the dough into the pot (shake the pot to center the dough, if necessary). Cover with the lid and bake 30 minutes, then uncover and bake until brown and crusty, 15 to 30 more minutes. Turn out onto a rack to cool.
OVERNIGHT NO-KNEAD BREAD
If you're a first-time bread-baker, this recipe is for you. This Overnight No-Knead Bread is a basic loaf that doesn't require kneading nor does it include a sourdough starter. The yeast-base dough is simply stirred together and rests overnight on your counter top to slowly ferment, rise and develop flavors. Baked the next day in a sizzling skillet, the bread grows into a crusty bakery-style loaf with a flavorful airy crumb. Trust me, it will not disappoint! Now I know making bread at home can be intimidating. So, if you...
Provided by Audrey
Categories Breakfast
Time 45m
Yield 1 loaf
Number Of Ingredients 2
Steps:
- Make sure you read the cooking notes before you start.
- The night before:
- Step 1 - In a mixing bowl, combine the two flours, salt and yeast, and stir to combine.
- Step 2 - Warm the water in a small sauce pan over medium heat. When just warm (not hot yet), pour the water into the flour mixture and stir well to combine.
- Note: Use a wooden spoon or even French rolling pin to combine. Do not knead - just mix until no dry flour is visible. The mixture will be very sticky and will not form into a ball, this is normal.
- Step 3 - Cover the bowl tightly with a plastic film and poke 5 tiny holes in the top with a toothpick, to allow the gases to escape.
- Leave on the counter, and allow to rise overnight at room temperature.
- In the morning:
- The dough should have tripled in size, and have a spongy appearance with big air bubbles.
- Step 1 - Remove the plastic film from the bowl, turn the bowl upside down and scrape dough onto an unfloured work surface. Lightly dust the top of the dough with flour and dust the work surface around it as well with flour.
- Flip the dough so that the "floured side" is now on your work surface and the unfloured side is facing upwards.
- Step 2 - Starting from the right side of the dough, lightly stretch the dough out (to the right) and fold it a little over halfway over the dough. Do the same with the left side. Do the same with the top.
- Grab the bottom (still unfolded side), stretch it and pull it over the 3 folded sides of the dough. Flip the dough upside down so the seamless rounded side is now on top.
- Step 3 - With both hands circling around the base of the dough ball, roll only the bottom part of the dough around your work surface, allowing the tension to "close" the bottom of the dough ball. The folds at the bottom should mostly disappear - it is fine if it isn't completely closed.
- Step 4 - Flip the dough into a mixing bowl/banneton lined with a clean dish cloth and cover with another cloth (the almost closed up side should be facing upwards)
- Step 5 - Place your cast iron combo cooker (or Dutch Oven) into your oven and preheat the oven to 500F (260C) degrees.
- Once the oven is pre-heated - working quickly and safely, remove the cast iron combo from the oven and place on your stove top. Quickly flip your dough into the center of the cast iron and score a square into the top of the dough with a blade/very sharp knife.
- Step 6 - Cover and place the cast iron into the oven and turn down the temperature to 450F (232C) degrees for 25min. After 25min, remove the lid and bake for another 15-20min at 450F (232C) degrees. When a dark golden color appears, remove bread from the oven and cast iron and place on a cooling rack.
- Allow the bread to cool for at least one hour before slicing.
Nutrition Facts : Calories 200, Fat 20 grams
NO-KNEAD SEEDED OVERNIGHT BREAD
Turn out a hearty, chewy-crusted loaf worthy of the best bakeries -- all without breaking a sweat. This no-knead, no-fuss oat and wheat bread is packed with pumpkin, flax, poppy, and sesame seeds. Martha made this recipe on Martha Bakes episode 505.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 18h55m
Yield Makes 1 loaf
Number Of Ingredients 13
Steps:
- Stir together 3 cups whole-wheat flour, bread flour, oats, salt, yeast, 1/4 cup pumpkin seeds, and 2 tablespoons each flax, poppy, and sesame seeds in a large bowl. Whisk honey or sugar into water in measuring cup, then stir into flour mixture. Drizzle a thin layer of oil over top of dough, cover with plastic wrap, and refrigerate 2 hours, then let rise at room temperature 12 to 18 hours.
- Coat inside of a large Dutch oven or ovenproof pot with oil and sprinkle evenly with 2 tablespoons whole-wheat flour. Stir dough to deflate, then quickly form into a ball and place in pot. Sprinkle with remaining 1 tablespoon whole-wheat flour and smooth into dough with your hands. Brush with egg white and sprinkle with remaining 1 tablespoon each pumpkin, flax, poppy, and sesame seeds. Cut an X in top of dough with a sharp knife. Cover; let rise in a warm spot until doubled in bulk, about 1 1/2 hours.
- Preheat oven to 475 degrees with a rack in lower third. Lightly sprinkle top of dough with water, cover, and place in oven. Reduce oven heat to 450 degrees. Bake until browned, about 45 minutes. Remove lid; bake 15 minutes more. Let cool in pot on a wire rack 15 minutes, then turn bread out onto rack to cool completely. To store, wrap tightly in plastic and keep at room temperature up to three days.
NO-KNEAD SALAMI BREAD
Steps:
- In a large bowl, whisk together the flour, salt and yeast. Add the water and stir with a stiff rubber spatula until combined and there are no longer bits of flour, 20 to 30 seconds. (It will be very sticky.) Cover with plastic and let sit on the counter at room temperature overnight, 12 to 18 hours.
- Remove the plastic cover and smell the funky fermented aroma and appreciate the bubbles. Sprinkle one-third of the salami and chives over the top. Using a rubber spatula, fold the outside of the dough over the salami to cover. Repeat this process two more times until all of the salami and chives are folded in.
- Lay a piece of parchment paper on the counter and sprinkle with an even layer of flour to cover the surface (about 1/4 cup or so). Scrape the dough onto the floured parchment and use heavily-floured hands to shape it into a roundish blob. Press in any exposed salami bits and pinch the dough to seal. Sprinkle the top with another layer of flour and cover with a piece of plastic wrap. Let sit until the dough has risen by half, 1 1/2 to 2 hours.
- Place an oven rack in the lower third of the oven and preheat to 450 degrees F.
- Place a 3- or 4-quart lidded Dutch oven on the rack and allow to heat while the oven reaches the desired temperature.
- When the dough has proofed, carefully remove the Dutch oven from the oven and remove the lid. Uncover the plastic from the bread dough and gently lower the dough into the Dutch oven on the parchment. Cover the Dutch oven and bake for 30 minutes. Remove the lid, then bake until the top is golden brown and crusty, another 10 to 20 minutes.
- Let it cool on a rack for about an hour, then slice and serve with butter if desired. This is best on the first day, but it will freeze well wrapped tightly in plastic.
NO KNEAD BREAD
A very easy bread recipe that is absolutely delicious!
Provided by emh123
Time 10m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Find yourself a suitable container that will fit in your fridge over night such as a largish Tupperware sandwich box (it will all make sense later)
- Pour 360ml warm water into the box and add the sachet of yeast and stir until dissolved
- Add 500g white bread flour and the salt, stir with a fork until all the flour has been incorporated, flatten with the back of the fork
- Pop the lid of your box on top but don't close tightly, you don't want it to explode!
- Leave it on the work top for about 2 hours for the yeast to do its thing
- After 1 1/2 to 2 hours it should have doubled in size, it's now time to put it to bed in the fridge overnight..
- After 24 hours or so take out the dough and tip onto a floured surface and fold onto itself a couple of times with floured hands, there's no need to do more than this
- Shape the dough and put onto a baking tray to rise a second time, approx 1 hour depending on the warmth of your kitchen, score the top
- After half an hour preheat your oven to 200 c
- When you're ready to cook your loaf add a cup full of water to the tray in the bottom of the oven and bake your bread for half an hour, it should sound hollow to the touch when tapped and be a lovely golden brown
- This dough can be left in the fridge for up to a week
More about "overnight no knead bread food"
OVERNIGHT NO KNEAD BREAD - HEATHER LIKES FOOD
From heatherlikesfood.com
Reviews 1Estimated Reading Time 4 mins
EASIEST NO-KNEAD OVERNIGHT BREAD RECIPE - SIMPLY CEECEE
From simplyceecee.co
OVERNIGHT NO KNEAD BREAD - SOFT CRUST - FIT HAPPY …
From fithappyfoodie.com
NO KNEAD BREAD – THE EASIEST EVER OVERNIGHT RECIPE
From tamingtwins.com
OVERNIGHT NO KNEAD SOURDOUGH RYE BREAD - THAT RECIPE
From thatrecipe.com
NO-KNEAD SEEDED OVERNIGHT BREAD RECIPE | PBS FOOD
From pbs.org
OVERNIGHT BREAD BAKED IN A CAST IRON POT - FOOD
From sbs.com.au
OVERNIGHT DUTCH OVEN BREAD - THE WASHINGTON POST
From washingtonpost.com
SEEDED OVERNIGHT NO-KNEAD LOAF RECIPE | SAINSBURY`S …
From sainsburysmagazine.co.uk
NO KNEAD OAT BREAD WITH FLAX - CANADIAN FOOD FOCUS
From canadianfoodfocus.org
OVERNIGHT NO KNEAD BREAD - MY FAVORITE F WORD
From myfavfword.com
Author My Favorite F Word
NO-KNEAD OVERNIGHT BREAD | BREAD RECIPES SWEET, BREAD RECIPES …
From pinterest.com
7.9K pins
NO-KNEAD OVERNIGHT BREAD – POTSANDPANS
From potsandpans.com
HOW TO MAKE NO-BREAD | NO-KNEAD BREAD RECIPE | TESCO REAL FOOD
From realfood.tesco.com
BASIC NO-KNEAD BREAD - HEALTHY FOOD GUIDE
From healthyfood.com
NO-KNEAD OVERNIGHT SPELT BREAD - VEGANLOVLIE
From veganlovlie.com
OVERNIGHT ARTISAN BREAD - GOODCOOK
From goodcook.com
EASY DUTCH OVEN NO KNEAD BREAD - JOYFOODSUNSHINE
From joyfoodsunshine.com
ARTISAN NO-KNEAD DUTCH OVEN BREAD (OVERNIGHT) ~ FOODATHLON
From foodathlon.com
NO-KNEAD, OVERNIGHT ARTESAN BREAD – CORNER CANYON 4TH WARD …
From cornercanyon4thward.com
NO KNEAD BREAD | THE EASIEST ARTISAN BREAD THAT RISES OVERNIGHT
From dontwastethecrumbs.com
BETTER NO-KNEAD BREAD RECIPE - SERIOUS EATS
From seriouseats.com
EASY NO-KNEAD OVERNIGHT BREAD [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
NO KNEAD SANDWICH BREAD | OVERNIGHT PROVING - LAVENDER AND LIME
From tandysinclair.com
THE BEST NO KNEAD BREAD RECIPE! | GIMME SOME OVEN
From gimmesomeoven.com
NO-KNEAD OVERNIGHT ARTISAN LOAF - JOVIAL FOODS
From jovialfoods.com
EASIEST EVER NO-KNEAD BREAD | BBC GOOD FOOD
From bbcgoodfood.com
NO-KNEAD BREAD (OVERNIGHT VERSION) THE NEW YORK TIMES RECIPE
From pinterest.com
HOW TO MAKE BREAD WHILE YOU SLEEP | SBS FOOD
From sbs.com.au
OVERNIGHT NO-KNEAD BREAD - FOOD NEWS
From foodnewsnews.com
EASY OVERNIGHT FOCACCIA - NO-KNEAD! » THE PRACTICAL KITCHEN
From thepracticalkitchen.com
NO-KNEAD OVERNIGHT BREAD
From pinterest.ca
OVERNIGHT NO KNEAD BREAD | WITH COMMERCIAL YEAST | BEGINNER …
From youtube.com
NO-KNEAD OVERNIGHT WHOLE WHEAT FOCACCIA - FOOD AND MOOD
From foodandmood.blog
EASY OVERNIGHT NO KNEAD BREAD – MYDELICIOUSFOOD.COM
From mydeliciousfood.com
EASY NO KNEAD OVERNIGHT ARTISAN BREAD - OUR BEST BITES
From ourbestbites.com
OVERNIGHT NO-KNEAD BREAD | RECIPE | NO KNEAD BREAD, KNEAD …
From pinterest.ca
ZURIE'S OVERNIGHT NO-KNEAD BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
CRUSTY BREAD EASY OVERNIGHT NO KNEAD - FRUGAL HAUSFRAU
From frugalhausfrau.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love