No Knead bread

[Chris]

I’ve made the slightly-longer-proving recipe from this lady’s website before, at a 4 hour prove.

Today I have tried the 2 Hour version! In fact I tried it twice, as I forgot to stir the dry mixture for the first one and only realised once it was already proving. Just in case Loaf One (the lesser known presidential vehicle) turns out to have all the salt in one bite.

https://www.jennycancook.com/recipes/2-hour-fastest-no-knead-bread/

She also has a YouTube video for the 4 hour one:

Here’s a photo of my buns*



Can recommend. Super easy and actual time doing anything is about 5 minutes.

Tip if you don’t know this already: scrunch up your parchment paper into a ball before lining a bowl with it, and it’ll easily keep its shape rather than popping out again.

*, Vicar

 

[nigelp]

That looks great. One to try out.

 

[plastic-ninja]

No knead bread is all very quick & easy but an extra 5 minutes max will improve the loaf so much I don’t really know why it’s a thing.
Even if you don’t have a surface to knead on, the dough can be “air kneaded” & will still make a much better loaf.

 

[Toddy]

Jenny really can cook. Her other recipes are excellent, and she presents them so clearly that it's easy to follow along.

 

[Pattree]

Even if you don’t have a surface to knead on, the dough can be “air kneaded” & will still make a much better loaf.

She’s got the proving bowl. She could knead in that. It’s a sticky mixture but it can still be stretched by folding with a spatula for a few minutes. Just twenty folds will stretch the gluten and create 1,050,000 laminations.

Why?
Because when cut in half, the loaf in the video has a very open soft texture. Lots of big holes. Not very cohesive and difficult to butter (if that’s what you’re doing with it.)

It looked fun though. I’m definitely going to try it and muck about with the idea.

 

[Chris]

She’s got the proving bowl. She could knead in that. It’s a sticky mixture but it can still be stretched by folding with a spatula for a few minutes. Just twenty folds will stretch the gluten and create 1,050,000 laminations.

Why?
Because when cut in half, the loaf in the video has a very open soft texture. Lots of big holes. Not very cohesive and difficult to butter (if that’s what you’re doing with it.)

It looked fun though. I’m definitely going to try it and muck about with the idea.

It’s not difficult to butter if you apply butter correctly, like you’re plastering a wall.

 

[Chris]

Anyone else tried this yet? Making the 3 hour prove version today and might try just a few kneads to see what difference it makes.

I’m honestly fine with the no knead for things like dipping in stew, not noticed it being an issue at all. Tonight I am going to use it to accompany piri piri chicken livers.