No-knead bread

 

This week was a week of acknowledgement.

  1. Don’t try to be somebody else. 
    I’m not a morning person, I was able to get up earlier in the summer, but I can’t do it while it’s dark in the morning. It’s better to accept it than be angry at yourself everyday, just because I can’t stand up to my ideal.
  2. Blogging is about fun, I don’t need to be consistent 
    In the real world if you have a website it should be consistent, you should follow your brand guidelines, your photos should use similar styles, your tone of voice should be the same. This rules can be applied to a blog as well, it would be nice if you all knew that I blog mostly about Polish food, or just sweet things, but it’s not fun if I can’t blog about whatever I want. It’s my blog, it’s personal and it should be about whatever makes me happy at the moment.
  3. Don’t try to force anything
    I wanted to show my favourite Polish recipes, I decided to bake a cake called Metrowiec (literally 1-meter long cake), that’s a cake that was popular twenty something years ago and all my aunts would bake it. I would bake it as well. The cake is made from two types of cake, one – simple white cake and cocoa cake,, covered with buttercream and chocolate ganache. As you can imagine it’s pretty rich cake and usually I prefer simple cakes, that you make in no time and you can have more than one slice. I kind of knew that it’s not a right time to make it, but I decided to do it anyway. And then everything started falling apart. First I needed to visit three shops before I bought unsalted butter. Than the first batch of buttercream splitted, and  then I ended up adding salted butter to the second batch! (of course it’s not my fault, that salted butter was in white package, similar to unsalted butter. Salted butter should be always in golden package!). I know I could try the third time (third time lucky), but once I ate 2 slices of cake with splitted cream I admitted that I’m not in a mood for buttercream cake and I would prefer to tried another recipe for pear or plum cake.
  4. Do whatever you like
    So I’m accepting the fact, this is not Polish food blog, this is not a cake blog, this is not an exciting, new, developed from scratch recipes blog, this is tested recipe I liked blog, with hopefully nice photos, with some travel photos and some grumbling. This is “me” blog 🙂

No-Knead Bread
So for that reason it’s a time to show you one of my favourite breads. This is actually a recipe that made me believe that I can make breads. It’s a powerful recipe as it relies only on time nothing else. You don’t need to know anything about kneading or the dough structure, you don’t need to put too much effort into the process, you just need to wait a little.  It was very encouraging, it made me believe I can make bread. This bread tastes wonderful and I often come back to this recipe.

No-Knead Bread

No-knead bread

Recipe from Pracownia Wypiekow

  • 400g strong bread flour
  • 1/2 tsp salt
  • 1g fresh yeast or big pinch of dry instant yeast
  • 320g water
In a large bowl mix flour and salt. Add yeast and water and stir until everything combine nicely. It should take you around 30 seconds.
Cover the bowl with a tea towel or cling film and let it rest for 12-18 hours.
If you are making a bread for the first time, you don’t have a cast iron pot, or you just want to do it easy way:
Pour the dough into an oiled 30cm-long loaf pan cover it with a tea towel and let it rest for an hour (it should double in size).
Preheat the oven to 220°C. Put the risen dough into the heated oven. Bake for 35 minutes or until golden.
The bread should sound hollow when tapped on the bottom.
Cool the baked bread on the cooling rack.
Otherwise:
Form the dough into the ball. It will be sticky, but try not to add too much flour. Put it into the floured basket or a bowl covered with floured tea towel.
Leave it for an hours or until the dough doubled in size.
Put the cast iron pan into the oven and heat it to 220°C. Put the risen dough into the heated pan.
Bake for 25 minutes and take the lid off. Bake for 10 more minutes or until golden.
The bread should sound hollow when tapped on the bottom.
Cool the baked bread on the cooling rack.
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12 thoughts on “No-knead bread

  1. Perfect 🙂 one of the best pieces of advice to me about my own blog was “it’s your blog, write or do whatever you want on it.” What an incredibly freeing thing to realise. I look forward to trying your recipe, the photos make me want to eat it now!

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    • Thank you Dee. I’m glad you liked my piece of advice, I need to remind myself about it from time to time, we put too much pressure on us sometimes forgetting why we even started.
      Unfortunately even if you prepare bread today you will need wait for it, as they say the best things come to those who wait, but I have rye bread if you want to 🙂

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  2. This is a great, great post! Funny and full of very good advice. I am not a bloger( yet) but I truly agree ; life and all we do should be about fun! Forcing ourrselves to do or be that do not agree with us simply does not work. 🙂 your photos and the content of your blog is fantastic – thank you for sharing yourself 🙂 one day I will also my the bread!

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    • Thank you Aska for the compliments, it’s really reassuring 🙂 You look like a blogger to be.
      I don’t mind forcing myself to do something that would make me better person, but too often I find myself trying to be somebody else. I guess we always want to be prettier, funnier, thinner, better buttercream maker, and sometimes we forget we are great at other things.

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      • Magda, for such a young lady you are so wise!!!!:) on top of it, you are so skillful in baking and cooking.
        I would never even attempt making buttercream, so you have it. and if it comes to life it is taking me over 40 years to learn to accept who I am and love each of my ” imperfections” . We are perfectly imperfect and that’s so, so cool :). Jestem ci bardzo wdzieczna ze znalazlas czas na odpisanie na moj email i udzielilas me wskazowek; wiec pomimo ze czasami ci sie nie wydaje ze ktos nie docenia twojej pracy ( blog) zapewniam cie ze przynjamnie jedna osoba ( ja) jest pewlna uznania:)

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      • Joanna, I used to read a lot of books 😉 And you don’t know my dirty secrets when something is not working the way I wanted.
        Buttercream is easy, just make sure butter and eggs are the same temperature and don’t rush things.
        Po takich milych mailach nie moglam Ci nie odpisac. Mam nadzieje, ze sie odwarzysz i sprobujesz swoich sil w blogowaniu. Mozna poznac swietnych ludzi 🙂

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  3. The bread looks beautiful, Magda! I agree that you should just go with whatever suits you on the blog, you’ll probably find it all comes together organically into a cohesive space that is reflective of your unique personality. Happy cooking!

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    • La Domestique thank you.
      I know all that, but when you look around I can sometimes try to be somebody else. I actually love blogs because they are so unique and personal and I’ve never mind that let’s say a baking blogger posted a stew recipe or something like that. So it’s all just in my head, but it’s nice to say it at loud 🙂

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  4. You don’t say whether to oil the bottom of the hot pot,the bottom of my loaf stuck to the pot,having said that,
    it was cooked and crispy.My try at bread making thank you

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