Ingredients:
- 300g Matthews Fifield Light T80 Flour
- 200g Matthews Canadian Flour
- 7g Dried Yeast (1 sachet)
- 10g Salt
- 340g Water
No Knead Overnight Loaf Recipe
Regenerative No Knead Overnight Loaf Recipe
Making your own bread at home doesn’t need to be complicated, or take up lots of your time. This rustic loaf comes together without a mixer, without kneading, and without complicated shaping or scoring. Perfect for getting into the habit of baking your own instead of running to the shops!
- Baker: Sophie Carey
- Makes: 1 large loaf
- Prep time: 15 Minutes
- Bake time: 35-45 Minutes
- Flours used: Matthews Fifield Light T80, Matthews Great White Canadian
No Knead Overnight Loaf Method:
1) Combine all ingredients in a large bowl and mix with a fork until a shaggy and soft dough is formed. Use a wet plastic bench scraper or spatula to scrape down any excess dough. Cover the bowl and leave the dough to rise overnight (or for at least 4 hours).
2) Heat the oven to 220 degrees Celsius, with a Dutch oven already in the oven to heat at the same time.
3) Flour the top of the dough liberally as well as the counter. Tear off a piece of baking paper big enough to cover the diameter of the bowl. Gently tip the dough out onto the counter, then use a bench scraper to get under the dough and carefully flip it over onto the baking paper.
4) Use the bench scraper to gently push the edges of the bread underneath to make the loaf nice and round.
5) Carefully remove the Dutch oven from the oven, and quickly pick up the dough using the paper. Lower the loaf into the Dutch oven and place the lid on top. Bake for 20 minutes with the lid on, then a further 15-20 with the lid off.
6) Remove from the Dutch oven and slide off of the paper onto a wire rack to cool. Try to resist cutting into the loaf for at least 30 minutes for best results!
This regen no knead loaf recipe has been made in support of Real Bread Week - the 15th to 23rd February 2025. You can find out more about the Real Bread Campaign here.
← Older Post Newer Post →