There is a 3 minutes no-knead bread we have been recommended by a good friend of ours that we cannot wait to share with you all.
Anna is a good friend from when we used to work together, and she has moved with her partner to Brittany a few years ago, when Brexit was still a distant dream. Since living there, they have been cooking up a storm and this bread came highly recommended because of how quick it is to make.
Of course, when you mention no-knead I am all over the place with doubts and I tend to never trust recipes like this one, yet I have to admit this one not only works, it is also brilliant and oh, so tasty!
To put things into perspective, we have made this bread pretty much every day the past couple of weeks – it is meant to last a day or two, but it never gets to the next day because we are addicted to it.
We are already planning to change some things around, and add some flavours to it – but in the meanwhile, we cannot take credit for this amazing recipe from the lovely Nagi at RecipeTin Eats!
Ahead we go to prep the 3 minutes no-knead bread then.
- 450g strong bread flour
- 2 tsp instant yeast
- 2-3 tsp salt
- 375ml warm water
- Extra flour for dusting
- Mix the flour, yeast and salt in a large bowl. Add the water and mix well using a wooden spoon until everything is combined.
- Cover with cling film and let it rise until it doubles in size - roughly 2 to 3 hours depending on how warm the spot is, make sure you keep an eye on it!
- Preheat the oven to 230°C, and make sure to include your pot in there to warm up as well.
- Now to shaping the dough: sprinkle some flour on the work surface and move the dough from the bowl, then sprinkle it with some extra flour.
- Shape it with your hands to create a round, folding inwards to the middle of the dough, then flip it on some baking paper and shape further if needed. The less you work it, the better the result here.
- Once the pot is hot enough, remove it from the oven and use the paper to place the dough into it, then place the lid and bake for 30 minutes covered.
- After the 30 minutes are up, remove the lid and bake for a further 10 minutes, or until golden and crispy.
- Let it cool completely on a rack before slicing - but a good 10 minutes could do, if you can't wait.
- It can be frozen for up to 3 months.
- Nagi has a refrigerated version too on her website, it helps with developing flavour. Check that out if you intend to refrigerate the dough overnight.
- Nagi's shaping process is slightly different from what I found to be working better for me, so you can also check that out on her website should you wish to.
We have been eating this for a few days now, making it every morning and have also been thinking about some different things we want to try with it, including adding flavours with herbs and veg.
I also want to try out a focaccia-style baking prop for this same dough, but you’ll have to wait a little longer for it.
You’ll find more recipes here, make sure to check them out to find your perfect one – and let us know in the comments what you think, we would love to hear from you!