Friday, August 14, 2020


No-knead breads are a baking staple. Whether they are slowly rising overnight, or just a few hours in a warm kitchen, they are irreplaceable in home baking. A simple, wholesome everyday loaf that everyone loves.
Just like all no-knead breads, this little loaf requires very little time and effort. It involves no kneading, just vigorous stirring with a wooden spoon until the dough becomes smooth and supple. It takes mere two hours before you are rewarded with a pillowy soft loaf, just perfect for sweet breakfasts or a pot of delicious stew.
Blonde ale, the one I recommend for this recipe, does not give an intense flavour to the baked bread; but the beer itself, when added to the dough, will help make the bread be much lighter, and it will help it rise much quicker. If you prefer a different beer, perhaps one with a stronger flavour, indeed use it, the bread will be amazing with soups and stews.
I recommend baking it in a smaller, round pan if you wish for it to have a traditional boule shape, or bake it directly on the baking sheet if you want a flatter loaf, perfect for toasting or sandwiches.

400 grams plain flour
20 grams fresh yeast
1 teaspoon granulated sugar
1 ½ teaspoons salt
150 millilitres warm water
150 millilitres blonde ale
50 millilitres vegetable oil

Sift the flour into a large bowl, add in the sugar and salt, and whisk well. Make a well in the centre, and crumble in the fresh yeast. Pour in the warm water, beer, and oil, and whisk vigorously until the yeast has dissolved. Switch to a wooden spoon and star mixing the dough in a circular motion until the dough starts to form. Mix vigorously for a few minutes, until a very sticky and soft dough forms. Cover the top of the bowl with a clean kitchen towel, and leave it in a warm spot for about an hour, or until doubled in size.
After about an hour, when the dough is bubbly and fragrant, tap the bowl against the work surface so it deflates, and mix it briefly, but energetically, with a wooden spoon, just to help it form into a boule. Transfer the dough to a small baking sheet lined with baking parchment, cover it with a kitchen towel, and let it rise for about 30 minutes in a warm spot. Once the dough rises for the second time, bake in a preheated oven, at 230°C, for about 20-25 minutes. After taking the bread out of the oven, mist it with cold water, so the crust remains soft. Let it cool down only slightly, then break it into large pieces, and serve immediately. © TINA VESIĆ