Preparation: 10 min
Waiting time: 8-12 hours
Cooking time: 15-20 min
Portion: 1 loaf 300-350 gr
Difficulty: 1/5
Ingredient
-All purpose flour: 300 gr
-Lukewarm water: 225 ml
-Table salt: 1 tsp (~5 gr)
-Instant yeast: 1 tsp (~5 gr)
Kitchen utensil
-Mixing bowl: 1
-Baking mat or large cutting board: 1
Instruction
1. Mixing and proofing
- Mix all purpose flour with 1/2 tsp table salt in mixing bowl
- Add 1/2 tsp instant yeast and lukewarm water in and mix all ingredient until combined into sticky dough
- Cover the dough by cotton cloth or plastic wrap and proof in 2 hours at room temperature
- After 2 hours, refrigerate the dough in 8-12 hours (or overnight) for 2nd proofing
2. Shaping and Baking
- Transfer proved dough on baking mat or surface that covered a layer of flour (to prevent sticking)
- Knead the dough a few times and shape into a ball
- Place dough ball on baking tray that lined parchment paper or baking mat. Cover a thin layer of plain flour on top
- Proof at room temperature in 45-60 minutes
- Preheat oven at 200-210 Celsius degree in 10-15 minutes before baking and place a water tray in lowest level of oven
Because no-knead bread is drier and crunchy so the steam from water tray will prevent the bread from being too dry
- Score some cuts on bread dough (for decorating) with the designs as your favorite
- Bring the dough to bake at 200 Celsius degree in 15-20 minutes or until it turn to golden brown
- Remove bread from oven, chill at room temperature and store in closed plastic bag.
