No Knead Bread | Making Bread in Humid Hong Kong
What an interesting bread recipe! No kneading at all, just a little yeast and a long long fermentation time.
- Prep time
- 14 hr
- Cook time
- 1 hr
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups unbleached all purpose flour
- 1/4 tsp instant yeast
- 2 tsp sea salt
- 1 tsp sugar
- Extra flour for dusting
Instructions
- 1
Combine flour, yeast, salt and sugar.
- 2
Add 1 3/8 c water and stir till all mixed, should be sticky and saggy.
- 3
Cover with plastic and let rest for 12 - 18 hours at room temperature.
- 4
The dough, when ready should be all dotted with bubbles (see photo above). Take a spatula, wet with water and use it to fold the dough over on itself once or twice in the bowl.
- 5
Cover again and let rest 15 minutes.
- 6
Prepare a deep bowl for holding the dough in the 2nd rise. Line the bowl with a piece of parchment paper that is folded over itself to accommodate the roundness of the bowl. Try to make it as flat against the bowl sides as possible. Sprinkle some flour over the bottom.
- 7
Flour hands and get all the dough into a ball in your hands and very quickly tuck the dough towards the bottom until the dough is nice and taut and round.
- 8
Drop ball lightly into the bowl you've prepared. Sprinkle with more flour on top. Cover and let rise for 2 hours.
- 9
Preheat oven to 450 F. Put in a covered pot of cast iron, enamel, pyrex or ceramic (big enough to fit the final bread) into the oven to heat up.
- 10
After heating the pot and cover for half hour, carefully take out of oven. Gently pick up the corners of the parchment paper and lift the whole thing, dough and parchment paper, into the heated pot. Cover the pot, sandwiching any sticking up parchment under the lid. Stick back in the oven and bake 30 minutes.
- 11
Remove lid and back another 15 to 30 minutes until golden brown.
- 12
Cool on a rack until cool enough to touch comfortably before slicing.