Do not be surprised by the heading because what you read is correct, it took me all of 5 minutes to put together this bread and look what a beauty is has turned out to be. I still find it difficult to believe that to get a decent bread it just needs 5 minutes of our time. With this bread, you are hands free and there is literally no kneading required at all. But I do love kneading not that I’m afraid of it as we at home, excepting my Hubby eat flat breads/rotis almost daily and I simply refuse to use a stand mixer to get the job done. I mean why miss the opportunity of a free exercise for your fingers and arms.
It was on an 8-hour maintenance power cut day, I get a call from my friend and as we were talking, baking bread was mentioned and to my reply that I had no power at home, she said that she would get back to me in a few minutes as she had an idea and a perfect solution. In the next 10 minutes, she was dictating me the recipe of this bread and I was taking down notes. This basic Boule Bread mix is from the the book Artisan Bread in Five Minutes A Day which makes bread baking a child’s play and put people who hesitate to use yeast at ease. When I read the recipe, I was still doubtful of how this could be possible as I have never had previous experience of baking an artisan bread especially this way.
So, I halved the original recipe and left the dough for 5 long hours and once again let it rise for 40 minutes, waiting for the electricity to come and kept my fingers crossed while it was baking. But this was fun too as I never had an idea of the outcome. But to my surprise it turned out so well. The bread was moist because of the water bath and tasted great the next day.
5 Minute No Knead Artisan Bread
Prep time: 5 mins | Rest time: 2-1/2 – 5-1/2 hours | Bake time: 40 mins | Makes: 1 Boule
- All Purpose flour – 3+1/4 cups
- Active Dry yeast – 3/4 tbsp
- Salt – 1/4 tsp
- Water, lukewarm – 1+1/2 cups
- Flour – for dusting
1. In a large mixing bowl, add flour, yeast and salt.
2. Pour the lukewarm water (110 Deg F) and with a wooden spatula, stir until well combined and a mushy lump forms. This will take 2-3 minutes.
3. Cover the bowl with a greased cling wrap and let it rest for minimum 2 hours. I left it for 5 hours and it was still okay and turned out well.
4. In a wide plate / counter, spread the flour for dusting and also cover the dough lump with flour and form into a ball.
5. Place this ball on a baking sheet and once again let it rest for 30-40 minutes.
6. With a sharp knife, make 3 lines to help the steam out while baking and dust the top with flour.
7. Preheat the oven to 220 C (450 F) and place the baking tray. On the oven floor (below the baking tray) place bowl/pan with water. This is for a water bath which will keep the bread moist.
8. Bake for 30-35 minutes and once done, place the baked bread on a rack to cool.
9. Enjoy it with loads of butter, jam or nutella like I did.
Notes:1. You can freeze this dough up to 2 months it seems. After you let it rest for 2 hours, wrap the dough and freeze.
2. Even if you do not make the slash on top with knife it will form by itself while baking to let the steam out.
3. Instead of using flour for dusting, you can also use cornmeal / almond meal.
4. Oven timings will vary accordingly.
This is for the Avant Garde Cookies group