No-knead bread

This is based on the peasant variant of this recipe.

I use a wet dough and a probe thermometer, taking the bread out when the internal temperature goes above 97°C. Works for me, with minimal effort.

Method Overview

1. Mix ingredients together well until homogeneous
2. Rest until doubled in size
3. Put in fridge
4. Pour out into a greased bread tin
5. Bake until bread centre reaches 97°C

Ingredients (makes about 2 loaves, or about 36 small-medium muffins)

1. 800g (6.5c) white flour
2. 130g wholemeal flour
3. 3 cups (750ml) water
4. 2 tsp salt
5. 2 tsp instant yeast

Notes

• Both plain and high-grade NZ varieties of flour seem to work equally well
• We usually use freshly-ground grains instead of wholemeal flour
• Actual yeast amount isn't important; use more to get a quicker rise, use less to get a more sourdough-type taste)
• don't usually measure the water, I just keep adding water until the bit I'm working on stops being difficult to stir

Method

1. Mix together in a high-walled 5-litre container (ideally with translucent walls) until homogeneous (no kneading needed), and mark the height of the dough.
2. When the dough has doubled in size, put the container in the fridge

Baking (bread)

1. Preheat the oven to 170-210°C (takes about 20 mins for our oven)
2. Smear butter or oil on the sides of a bread tin
3. Pour ½ of the risen dough into the tin (can be done just after rising, or after it's been in the fridge). If this is the first lot, cut off the other half with a knife on the edge of the container as it's being poured out (so that it goes back inside).
4. Bake in the pre-heated oven at 170-210°C for about an hour, until the temperature at the centre of the dough reaches (or goes above) 96°C.
5. When ready, release the baked bread from the tin and set it on a wire rack (or cross-wise on the tin).
6. Rest for at least 30 mins before slicing and eating.

Bread Baking Notes

• Lower temperatures will give a lighter crust and harder inside.
• If baking at 210°C, try dropping the temperature down to 170°C after the first half hour to stop the top getting too dark.
• Baking times will vary; experiment a bit with your own oven to see how long it takes.

Baking (muffins)

1. Preheat the oven to 170-210°C (takes about 20 mins for our oven)
2. Set out a silicone muffin tray (or pre-greased muffin tray)
3. Use two soup spoons to dollop about 1 soup spoon of wet dough into each muffin compartment.
4. Optional: add 1cm cubes of cheese to the centre of each muffin
5. Bake in the pre-heated oven at 200-220°C for 15-20 minutes, until the tops of the muffins start to brown
6. When ready, take muffins out of the oven and rest on their side in their compartments to cool quicker and give a bit of crunch.
7. Eat a couple of muffins before your kids get to them; they disappear quickly!

Baking (foccacia)

Additional Ingredients

• 2 tsp butter
• ⅛ cup (30 ml) olive oil
• 2-4 tsp rock salt
• 2-4 tsp rosemary sprigs

Method

1. Smear (with fingers or a soft paddle) a deep-dish cookie tray (at least 1cm) with butter.
2. Spoon or pour out bread dough onto the tray about 1-2cm thick. If the tray is shallower than the dough, make sure there's a gap at the edge of the tray to allow oil to fall down. I find it easier to spoon out to about ⅔ of the way across the tray, then use a spoon to flatten it out to the edges.
3. Leave to rest and rise for about an hour.
4. Preheat the oven to 170-210°C (takes about 20 mins for our oven).
5. Smear (wth fingers or the back of a spoon) olive oil over the top of the rested dough.
6. Dab fingers (or a hedgehog roller) into the dough to make small pockets.
7. Drop salt crystals and rosemary leaves into the pockets.
8. Wait until the oven has reached temperature.
9. Bake in the preheated oven for about 20 minutes, until the bread is golden brown on top.
10. Turn out onto a large wire rack to cool

I hope you enjoy your bread!