Large Loaf: White (No knead Method)
How to make a no knead large white loaf of bread, easy step by step instructions, from start to finish.
Ingredients
Method
- 430g / 15’2oz Strong white bread flour
- 245g / 245mls / 8½oz Lukewarm water, approx, 40°C / 104°F
- 20g / 1½tbls Vegetable or Olive oil
- 7g / 2tsp instant or active dried yeast
- 8g / 1tsp Salt
- Grease a 2lb / 900g loaf tin, see video for tin dimensions.
- Add the flour to a warm bowl, add the salt and yeast and mix in.
- Add the water and oil and mix to a slightly sticky dough ball, cover the bowl and set your timer for a least one hour, rise times may vary depending on the temperature of your kitchen.
- Turn out the risen dough onto a floured surface and knock the dough back, as shown in the video.
- Form the dough into a ball and return it to the bowl, cover and set your time for 30 minutes or until the dough has doubled in size.
- Turn out the risen dough onto a floured surface once more and knock it back again.
- Form the dough into an oval shape and place it in the greased loaf tin, pressing it down to fill in any gaps in the corners.
- When there is only 10 minutes left on the timer preheat your oven to 190°C that’s 375°F or gas mark 5.
- Sprinkle a little flour over the top of the dough, cover with a dry, clean, lightweight cloth and set your timer for at least 45 minutes.
- Once the dough has risen to about 1½ inches / 4cm above the tin, sprinkle on a little flour and get it into the preheated oven for 30 minutes.
- After the 30 minutes remove from the oven and tin and allow the loaf to cool on a wire rack for 30 minutes.
- Enjoy
Equipment & products used in my kitchen
