No bread is an island

...entire of itself. (With apologies to John Donne!)
I live and breathe breadmaking. I’m an evangelist who would like everyone to make his or her own bread. I want to demystify breadmaking and show it as the easy everyday craft that it is. To this end I endeavour to make my recipes as simple and as foolproof as I possibly can.

I call my blog 'No bread is an island' because every bread is connected to another bread. So a spicy fruit bun with a cross on top is a hot cross bun. This fruit dough will also make a fruit loaf - or Chelsea buns or a Swedish tea ring...
I'm also a vegan, so I have lots of vegan recipes on here - and I'm adding more all the time.

Friday, 7 September 2012

'No-knead' overnight bread

[More pics at the foot of this post]
No knead and undercover*
600g Dove's strong wholemeal flour
100g strong white flour
7g salt
500ml water
5g fresh yeast or 3g of dried active yeast
50g olive oil (optional)

Place the dry ingredients into a mixing bowl, make a well in the top and add the yeast. Pour roughly 100g of water over the yeast and gently stir (saves having to wash the jug) to dissolve the yeast - then add the rest of the water plus the olive oil if using.

Mix the dough roughly - using either your hand or a table knife - just until it's mixed together. If you've done this in a food storer, just clip the lid on and leave it on your worktop until you're ready to go to the next step. Leave it either overnight or for at least 8 hours. 

When you're ready to proceed, tip it out onto the worktop, stretch and fold it several times.  You might find it easier to work with a scattering of flour - or, if you don't want to add more flour to the dough, pour a little vegetable oil over the dough to make it easier to handle. If it's too wet for your liking, make a note to yourself to add less liquid next time.

The rolls in the pic above - I  divided the dough into 12 pieces and formed them into rolls, each weighing about 100g.

I huddled these together on some baking parchment, covered them with a roasting tray and left them to rise.

I then baked them at 220C (gas 7) for about 10 minutes undercover*, then removed the roasting dish and left them for a further 15-20 minutes. 

This bakes as a loaf, but is easily broken into rolls destined for the freezer when they've cooled.

Leaving yeast and flour together to mature for this length of time greatly enhances the flavour - and this 'no-knead' method is one of the easiest I employ.

14 smaller rolls

Which rose really well
*The 'undercover' or 'cloche' method of proving and baking bread is explained in some detail here.

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