No-knead artisan, slow ferment bread

April 09, 2020

We’ve been making this bread for a long time. During the Lockdown period, we have been playing with a lot of recipes. After a bit of experimenting, we think we have come up with a super simple recipe for bread that requires minimal hands-on time and is much healthier and tastier than store-bought bread.

It does take some pre-preparation to make sure this bread is ready when you need it, but it is worth it! We recommend starting the process late afternoon to bake mid-morning the next day. Or early in the morning to bake in the evening, ready for the next day.

What we love about this recipe is that you can switch up the flours. We were running low on all-purpose stoneground flours, so we substituted with some rye flour and it worked perfectly!

We hope you find this recipe useful 🙂

You will need:

  • A dutch oven (or heavy-based casserole dish with lid)
  • 3 cups all-purpose flour (or 1 cup all-purpose and 2 cups rye flour)
  • 1 cup wholewheat flour (we used whole-wheat bread flour and it worked out fine)
  • 2 cups room temperature filtered water (add more if the dough is too dry)
  • 2 tsp sea salt
  • 1/4 tsp active dry yeast
  • Optional extras – seeds, sprouted wheat.

Method:

– Mix all the dry ingredients into a bowl (except the seeds, if using).

– Add the water and mix well.

– Cover with a dishcloth and let it ferment (or rise) for 12 – 18 hours.

– Once risen, transfer onto baking paper. The dough will be a bit sticky, especially if you
used rye bread. Mix in the seeds now, if using.

– Place it back into the bowl for the second rise. Cover with the dishtowel and allow to
rise for 2 – 3 hours.

– Preheat oven to 220 degrees Celcius with the dutch oven.

– Once the oven reaches temperature, transfer the dough (on the baking paper) into the
dutch oven and put the lid on. Bake for 25 minutes with the lid on.

– After 25 minutes, remove the lid and decrease the temperature to 200 degrees celcius

– Bake for another 25 minutes or until browned on top and it sounds hollow when
tapped.

– Allow the bread to cool completely.

– This bread is generally best eaten the next day 🙂 It freezes well too. Slice the next day and freeze.

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