No Knead No Touch Bread Loaf
No Knead No Touch Bread Loaf
Ingredients
- 3 cups bread flour, strong white or plain
- 1 teaspoon fast action yeast
- 1 teaspoon salt
- 1 1/2 cups warm water, ensure it’s not too hot
- as needed flour, for dusting
Instructions
- 1
Add the bread flour, fast action yeast, salt, and warm water to a large bowl. Roughly mix until you have a wet, sticky dough.
⏱️ 5 min
- 2
Cover the bowl with a tea towel and leave to rise for 1 hour at room temperature. The dough should have doubled in size and show bubbles on the surface. You can leave it longer if desired for a more developed flavor.
⏱️ 60 min - 3
Using a spoon, gently bring the edges of the dough in towards the center until it roughly forms a large ball.
⏱️ 2 min
- 4
Lightly dust a surface with flour. Scrape the dough from the bowl onto the floured surface and then transfer it into a floured loaf tin.
⏱️ 3 min
- 5
Sprinkle the top of the dough with a little more flour. Cover the loaf tin with another loaf tin to create a steamy environment for baking. If you don’t have two tins, place a bowl of water on the shelf below in the oven to create steam.
⏱️ 1 min
- 6
Preheat your oven to 230°C (450°F).
⏱️ 15 min•🌡️ 230
- 7
Place the covered loaf tin (or tin with a bowl of water below) into the preheated oven and bake for 25 minutes.
⏱️ 25 min•🌡️ 230
- 8
Carefully remove the top loaf tin (or the bowl of water) and continue to bake the bread for an additional 5-10 minutes, or until the crust is golden brown and sounds hollow when tapped.
⏱️ 10 min•🌡️ 230
- 9
Remove the bread from the oven and transfer it to a wire rack. Allow it to rest until it is no longer too hot before slicing. This resting period is crucial to prevent the bread from becoming gummy.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
No Knead No Touch Bread Loaf
- 3 cups bread flour, strong white or plain
- 1 teaspoon fast action yeast
- 1 teaspoon salt
- 1 1/2 cups warm water, ensure it’s not too hot
- as needed flour, for dusting
Instructions
- 1
Add the bread flour, fast action yeast, salt, and warm water to a large bowl. Roughly mix until you have a wet, sticky dough.
⏱️ 5 min - 2
Cover the bowl with a tea towel and leave to rise for 1 hour at room temperature. The dough should have doubled in size and show bubbles on the surface. You can leave it longer if desired for a more developed flavor.
⏱️ 60 min - 3
Using a spoon, gently bring the edges of the dough in towards the center until it roughly forms a large ball.
⏱️ 2 min - 4
Lightly dust a surface with flour. Scrape the dough from the bowl onto the floured surface and then transfer it into a floured loaf tin.
⏱️ 3 min - 5
Sprinkle the top of the dough with a little more flour. Cover the loaf tin with another loaf tin to create a steamy environment for baking. If you don’t have two tins, place a bowl of water on the shelf below in the oven to create steam.
⏱️ 1 min - 6
Preheat your oven to 230°C (450°F).
⏱️ 15 min•🌡️ 230 - 7
Place the covered loaf tin (or tin with a bowl of water below) into the preheated oven and bake for 25 minutes.
⏱️ 25 min•🌡️ 230 - 8
Carefully remove the top loaf tin (or the bowl of water) and continue to bake the bread for an additional 5-10 minutes, or until the crust is golden brown and sounds hollow when tapped.
⏱️ 10 min•🌡️ 230 - 9
Remove the bread from the oven and transfer it to a wire rack. Allow it to rest until it is no longer too hot before slicing. This resting period is crucial to prevent the bread from becoming gummy.
⏱️ 30 min