No Knead White Bread
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A simple bread to practice making beautiful loaves without a lot of expensive ingredients.
Ingredients
- 3 ⅓ cups (500g) flour
- 1 ⅓ cups (320mL) water
- 2 tsp (7g) yeast
- 1 tsp (5g) salt
Instructions
- Stir together water and yeast.
- In a large bowl, add all the ingredients. Stir until a rough ball forms.
- Cover with a cloth, clingfilm or loose fitting lid and let sit at room temperature for 20 minutes. After twenty minutes, wet hands and pull the dough toward you stretching until it just starts to feel as if it will tear. Fold, turn bowl 1/4 of a turn and do this for a total of four times. Cover. Do this process every 20-30 minutes for the next 2 hours.
- Cover and allow to rest for 1 -2 hours or until when you press into the dough, the indention no longer bounces back, but it also doesn't collapse the entire dough.
- Pull dough out onto a lightly floured surface or work on a dry surface. This is up to you. Fold the dough into a rough rectangle and place in an oiled and floured tin, seam side down.
- Preheat oven 450F (230C.)
- If desired, slice the top with a sharp knife. This helps the bread keep its shape.
- Bake 40 - 45 minutes. Center of bread should read 212F (100C.)
- Let cool before serving.
Notes
An important note on dry yeast: Instant dry yeast is used in this recipe, which can be mixed directly into the dry ingredients or dissolved in water before mixing. If you're using active dry yeast, modern varieties generally don't need to be dissolved in warm water first, although some manufacturers still recommend it. Rapid-rise yeast may affect rising times.
Always check the manufacturer's instructions on your yeast package for the best results.