The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

No knead... French style

Cendrillon's picture
Cendrillon

No knead... French style

I found the no-knead recipe on a French cookery forum a couple of years ago.

Slightly overcooked, but I was so pleased when I saw! I never expected the wet sticky dough to do wo well!

 

Cendrillon

sshirazi's picture
sshirazi

I'd be interested in trying a new no-knead recipe, would you mind sharing the recipe?  Those loaves look great.

Cendrillon's picture
Cendrillon

This is the translation of the French recipe I used:

you'll need: 1 medium bowl, 1 large bowl, 2 oven/biscuit trays, optional: 2 non-stick baking liners

  • 25g fresh yeast OR 1 packet levure traditionnelle
  • 2½ tsp salt
  • 750g flour (you can subsitute up to 90g with wholewheat)
  • 450ml warm water + 100ml warm milk
  • 1 dessertspoon honey
  • extra flour
Method:
  • In the smaller bowl, mix warm liquids and honey
  • add the yeast to the liquids and mix lightly
  • add mixed flour and salt and mix thoroughly with a wooden spoon, but do not beat or knead; the dough should look slightly wet and sticky
  • pour the dough into the lightly oiled larger bowl
  • dust the dough surface thouroughly with extra flour (about 2 tbsp)
  • cover the bowl and leave for 1½ to 2 hours
  • heat the oven to 240ºC/464°F and put a dish of water on the bottom plate
  • flour the 2 trays (I floured 2 non-stick baking liners which I then pulled onto the trays, it made the next part easier)
  • pour the dough on the tray and divide it by cutting with a pastry cutter
  • gently move 1 half of the dough onto the 2nd tray
  • sprinkle flour on the unfloured sides of the dough (as you've turned the bowl over, the bottom of the dough is uppermost)
  • divide each dough portion into smaller rolls (I made 6 largish ones)
  • (if you have not yet heated the oven at this stage, you can leave them to rise for another 20mn whilst the oven heats)
  • bake for about 20mn and wait for them to cool before eating!

 I later thought the oven temp should have been 220°C/430°F, as I found them slightly overdone.

 Cendrillon

dmsnyder's picture
dmsnyder

Hi, Cendrillon.

Welcome to TFL!

Those look like the pains rustiques I have made from a very wet baguette dough. I bet they had huge holes in the crumb and were delicious!


David

sshirazi's picture
sshirazi

Thanks for the recipe.  Do you think that the dough would benefit from an overnight rest in the fridge before baking? 

KathleenH's picture
KathleenH

Hi Cendrillon

Thank you so much for sharing this recipe. With two little ones in the house I've been finding that less and less time for baking is available, and I love the honey addition in your recipe. A lot of no-knead recipes I've seen call for additives (like bread improver) which I'm reluctant to use due to food allergies in the house. So this recipe is ideal - can't wait to try it out this weekend!

Kath
www.breadbookutopia.com