Bread Boule (Easiest No Knead Loaf Recipe)
If you've been looking for the Easiest No Knead Loaf Recipe you can find that will result in fresh, crusty and tasty bread, then this Bread Boule is the one for you! It helps to instil some bread making basics whilst being easy and hands off for the majority. Happy baking!
Ingredients
- 600 g strong bread flour
- 2 teaspoon salt
- 1.5 teaspoon quick yeast
- 1 teaspoon caster sugar
- 510 g warm water see Note 1
Instructions
- Add all dry ingredients (600 g strong bread flour, 2 teaspoon salt, 1.5 teaspoon quick yeast, 1 teaspoon caster sugar) to a bowl and stir to combine
- Add 510 g warm water and stir into a shaggy dough with no visible flour streaks
- Cover in cling film, damp dish cloth or shower cap and leave to prove for approximately 4 hours (the total time will ultimately depend on the temperature of your house - see Note 2)
- After 4 hours, add your large cast iron casserole dish (dutch oven/pyrex/ to the oven and pre heat to 240C (fan) / 260 conventional / 475F or Gas Mark 9 (with the dutch oven inside the oven so it’s getting hot too).
- Carry out 1 set of stretch and folds (method in step below).
- Stretch and Fold: wet your hands, and then using one hand grab some of the dough in the 12 o’clock position, lift it up and then fold it into the bottom of the dough. Rotate the bowl 45 degrees so the 3o'clock position is now at 12o'clock and do the same again. Do this 4 times (from each quarter of the dough) then leave for 15 minutes.
- Tip the dough out onto a floured surface and stretch it out on all sides into a rough rectangular shape, before folding it like a burrito or how you would fold a letter to fit into an envelope i.e. take one of the longer sides and fold towards the middle, then the other side and fold towards the middle.
- Then take one end of the long rectangle you now have roll it up until you have a rough ball
- Finally, fold the dough into a ball shape, tucking the undersides in whilst rotating it
- Transfer the dough onto a square of greaseproof paper and place inside cast iron casserole dish (with lid on) for 25 minutes, then remove the lid and bake for a further 10 minutes
- Allow to cool on a wire rack before cutting
Notes
Note 1 - aim for body temperature water as a minimum (i.e. 37C / 99F)
Note 2 - my house is typically around 18.5C / 65F, and I leave the loaf to prove for between 4-4.5 hours. So if your house is hotter or you live in a warmed climate, then I would reduce the proving time. If it's colder, you may need to leave it longer i.e. 5hours +
Nutrition
Calories: 183kcalCarbohydrates: 37gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 394mgPotassium: 54mgFiber: 1gSugar: 0.5gVitamin A: 1IUVitamin C: 0.001mgCalcium: 8mgIron: 0.5mg
Tried this recipe?Let us know how it was!