After having tried several Bread recipes including ‘Overnight Proofing Plain Flour Rustic Bread’ which I still love, this is the recipe I ended up using most often. It is no-knead, easy to proof, fail-free, three-ingredient recipe for my ‘Mackies’ non-stick Sandwich Loaf Pan. This bread has the texture similar to French Baguette. You can add Oil for smoother texture.
I use 27cm x 11cm ‘Mackies’ non-stick Sandwich Loaf Pan
4 cups Bread Flour
2 teaspoons Dry Yeast *OR 1 sachet (7g)
1 heaped teaspoon Salt
2 cups Warm Water
*Note: You can add 1 tablespoon Sugar as a feed for Yeast. You also can add 1 to 2 tablespoons Oil (e.g. Olive Oil, Sunflower Oil, etc.) for smoother texture.
- Place Bread Flour, Dry Yeast and Salt in a large bowl, and mix well to blend evenly. *Note: You can add 1 tablespoon Sugar as a feed for Yeast.
- Add Warm Water and use a large spoon or spatula to stir. (You can add 1 to 2 tablespoons Oil.) It is a very soft and gooey dough. DO NOT try to knead it. When the dough comes together, cover with a large plate and rest for 10-15 minutes at warm room temperature.
- After 10-15 minutes, it is still very soft and sticky. Wet your hand with water, grab an edge of the dough, lift and bring it to the centre. Repeat several times. Cover and rest for 10-15 minutes again.
- After 10-15 minutes, repeat the process. Wet your hand with water, grab an edge of the dough, lift and bring it to the centre. Repeat several times. *Note: This process makes the dough elastic.
- Cover and set aside in a warm place for 30 to 60 minutes or until doubled in size.
- The dough is very soft and sticky. Dusting the edges of the dough with Flour, separate the dough from the bowl, and carefully transfer into the loaf tin, that might need to be lightly greased. Set aside in a warm place for 1 hour or until doubled.
- Bake in the pre-heated oven at 200℃ for 40 minutes or until bread sounds hollow when tapped. When the top gets too dark, cover with a sheet of foil.
- Remove from loaf tin to wire rack and cool.
- *Note: The photo below is the same bread, 3/4 amount of this recipe, but baked in a different way using a cast-iron casserole pot. Find the method at ‘Overnight Proofing Plain Flour Rustic Bread’.