No-Knead Simple White Bread

Name: No-Knead Simple White Bread
Total time: 8400 s
Yield: I use 27cm x 11cm Non-stick Loaf Pan
Cuisine: British
Ingredients: 4 cups Bread Flour; 2 teaspoons Dry Yeast *OR 1 sachet (7g); 1 heaped teaspoon Salt; 2 heaped teaspoons Sugar; 2 cups Warm Water; 1-2 tablespoons Oil *optional, e.g. Sunflower Oil, Olive Oil, etc

Hiroko Liston @hirokoliston

Melbourne, Australia

After having tried several Bread recipes including ‘Overnight Proofing Plain Flour Rustic Bread’ which I still love, this is the recipe I ended up using most often. It is no-knead, easy to proof, fail-free recipe to bake with my ‘Mackies’ non-stick loaf pan. This bread has the texture similar to French Baguette.

Hiroko Liston @hirokoliston

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Ingredients

2 hours & 20 minutes

I use 27cm x 11cm Non-stick Loaf Pan

4 cupsBread Flour
2 teaspoonsDry Yeast *OR 1 sachet (7g)
1heaped teaspoon Salt
2heaped teaspoons Sugar
2 cupsWarm Water
1-2 tablespoonsOil *optional, e.g. Sunflower Oil, Olive Oil, etc

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Steps

2 hours & 20 minutes

1

Place Bread Flour, Dry Yeast, Salt and Sugar in a large bowl, and mix well to blend evenly.
2

Add Warm Water and Oil, and use a large spoon or spatula to stir. It is a very soft and gooey dough. DO NOT try to knead it. When the dough comes together, cover with a large plate OR lid, and rest for 10 minutes in a warm place.
3

After 10 minutes, it is still very soft and sticky. Wet your hand with water, grab an edge of the dough, lift and bring it to the centre. Repeat several times. Cover and rest for 10 minutes again.
4

After 10 minutes, repeat the process. Wet your hand with water, grab an edge of the dough, lift and bring it to the centre. Repeat several times. *Note: This process makes the dough elastic.
5

Cover and set aside in a warm place for 30 minutes or until doubled in size.
6

The dough is very soft and sticky. Dusting the top and edges of the dough with Flour, separate the dough from the bowl, and carefully transfer into the loaf tin, that might need to be lightly greased. Make the dough even thickness and set aside in a warm place for 30 to 40 minutes or until the dough rises to the top of the pan.
7

Preheat the oven to 190 to 200℃. The dough will rise more while you are waiting for the oven to heat up.
8

Bake for 40 minutes or until the bread sounds hollow when tapped. If the top gets too dark, cover with a sheet of foil. When the bread is baked, remove from the loaf pan to a wire rack and cool.
9

*Note: The photo below is the same bread, 3/4 amount of this recipe, but baked in a different way using a cast-iron casserole pot. Find the method at 'Overnight Proofing Plain Flour Rustic Bread' page.

Overnight Proofing Plain Flour Rustic Bread