No Knead | Homemade Bread Recipe

You too can easily bake your own bread in a few steps.

There are so many reasons to do it !!

It's easy, it tastes better, it is healthier, and it will save you money (At home, we use unbleached organic flour and with other ingredients in the math, it still only costs us 60 cents per loaf!)

This recipe is quick and easy to follow, and can easily be adapted to camping...

Equipment :

• Kitchen Scale
• Cast Iron Pot (large enough to contain a big bread of course...)
• Measuring Cup
• Measuring Spoons
• Large mixing bowl

Ingredients

• 1 Tablespoon of Salt
• 1 Tablespoon Dry Yeast
• 907 grams (about 3 cups) Unbleached White Flour
• 680ml of Water

1. Weigh the flour and put it in the mixing bowl
2. Pour salt on it, and gently cover with flour.
   ...It is crucial that the yeast does not directly touches the salt...
3. Sprinkle yeast on top
4. Gently pour the water in the bowl.
5. Start gently mixing, pulling the bottom on top.
6. The dough is ready when it becomes not so sticky, holds it's shape and start looking like a little cushion.
7. Cover with a clean the bowl with a clean towel and let the dough rise for at least 30-45 minutes.

Put the cast-iron pot (with lid on) and preheat the oven up to 440° fahrenheit (225° Celcius).

This takes about 15-20 minutes depending on your oven.

This recipe makes 2 medium loaves of bread. This means that one dough preparation can last a few days (depending how much you eat!). The other half of the dough can last a couple of days, store in a tupperware on the kitchen counter. If you have a big enough cast-iron pot, you can of course make a very big loaf following same instructions but skipping this step.

1. Put a dash of flour in the middle of the dough (to prevent stickiness). Gently separate the dough in half, making sure the two halves don't touch each other.
2. After putting a about a fifth of a cup of flour on the counter, slowly take out one half and gently start folding the sides of the bread towards the bottom. This traps the air inside the dough. Just make sure you don't overwork it.

Be careful manipulating the cast-iron pot, it's incredibly hot!

• When oven reaches desired temperature, put your worked dough in the cast-iron and and sure to cover with the lid.
• After 33 minutes --> take off the lid and put back in the oven for 20 minutes.
• When bread is ready, put on a oven grid so it doesn't become moist and wait for it to cool down before cutting yourself a slice... it's worth the wait!