No-knead bread

Fivenations

But needs plenty of time..

http://www.youtube.com/watch?v=evsdggMoBuM

computerwoman

wow, but this is why I have a bread maker.
lol
cw

fudgem

After kneading my own for a while, I've discovered the joys of making bread in my food processor, it takes 30 seconds and a couple of hours rising, a lot less hassle than that no-knead bread, and even though I say it myself, it looks nicer.

Louisa_2

I've searched high and low for this, it was recommended on another thread but I can't locate it on Weezl's gargantuan 50p a day thread or in the indexed recipe collections- I'd be really grateful if someone (or even the great Weezl in person ) could point me in the right direction please?

MrsTinks

GreenManG0 wrote: »

Hello Mardartha
Sorry you had trouble finding the recipe, heres a recent post i posted on the main thread, i use it everyday and it is delicious!

Add 1.5cups LUKEWARM into you bowl with 1 sachet of fast action yeast (I use tescos fast action yeast), stir this altogether with 0.5tsp fine sea salt.
Next add 0.5cups wholemeal bread flour (I use doves organic) to the water mixture followed by 2.75 cups white bread flour (I use tescos in a pink packet)
Stir this mixture all together with a wooden spoon, i find this still to be dry, so I add 0.5cups LUKEWARM water to the mixture and stir until there are no dry bits of flour in the mixture.
Place the lid on - my tub is meant to be air tight, so i just close 3 edges and leave one open.

I normally mix everything up whilst im waiting for dinner to cook in the oven as the kitchen gets hot so the dough can rise. I then pop the tub in the fridge before going to bed so usualy has around 4hrs at warm room temp.
I never use the dough after this first initial rise as i find it to be too sticky, I will leave in the fridge untll atleast the next morning but longest i have left is upto 10days.

Baking day: sprinkle the surface of the dough heavily with flour, flour my hands and grab a grapefruit sized piece. I prefer to bake in a tin as the slices are more even. So i shape the dough by pulling each side under, elongating to an oval and placing in a greased tin, the dough reached half way up. Leave to rest for atleast 1hr, ususally again when i begin dinner, so once my tea is cooked i can pop in the oven at 230c afterwards. Bake for 30mins until when the dough is out of the tin and the bottom is tapped with my knuckles it sounds like a drum!

I'm sure one of the BGs will be along in a sec to merge the thread with the artisan thread but I've posted the recipe above for you

Louisa_2

Thanks so much MrsTine, I see that others have had the same problems as me! I must brush up on my search skills. Off to bake bread now

newlywed

Weezl's recipe is different to the artizan bread:-

http://forums.moneysavingexpert.com/showthread.html?p=9446843&highlight=weezl+bread#post9446843

MrsTinks

Oops Ah well the artisan stuff is pretty easy (and cheap) so bet you won't go far wrong
If I can manage it then anyone can!

Magentasue

Maybe the artisan bread recipe above should be cut and pasted into the first post of the thread? It seems every day somebody asks for it.

domesticgoddess789

Hi all,

I want to have a go at weezls no knead bread recipe.

Can somebody please clarify a few pointers (im an absolute bread making novice, sorry)...

- when it says fresh yeast, how much do you use?
- how long do the loaves keep for?
- can they be frozen?


thank you
xxx

ifonlyitwaseasier

oohhhh weezl-esque questions, you might be best asking on her thread as then she can answer you directly

ioiwe