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24 hour no knead bread

A lovely bread with a sourdough texture but with out the sourness! Easy peasy to make.

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• 400g of white bread flour
• 1g of fast action yeast
• 8g of salt
• 300ml of water
• splash of oil


1. Put the flour salt and yeast into a bowl making sure the salt and yeast are at opposite sides.
2. Add 300ml of water (cold is fine) and mix using a knife for about 15 seconds until all combined. Don't over mix you just want to make sure the flour and water is incorporated.
3. Lightly oil another (large) bowl and tip the mixture in. Cover with clingfilm and leave for 18-24 hours.
4. When the proving time is up line a banneton or proving basket with a really well floured tea towel (make sure it's not a textured one as the dough will stick).
5. Scrape out the dough onto a floured surface and then fold in half and half again.
6. Place in the lined banneton. Add more flour on top of the dough to stop it sticking and wrap the tea towel on top of it. Leave for two hours.
7. About 20 mins before the two hours is up put the oven on at 210 (fan) and put in a medium cast iron pan with the lid on the shelf below. Something like a Le creuset. The pan needs to get really hot to ensure the bread doesn't stick.
8. When the two hours is up take the heated pan out of the oven and remove the lid. Unfold your tea towel and tip the dough into your hand and then quickly place it into the pan. Replace the lid and put it into the oven for 30 mins.
9. When the 25 mins is up take off the lid and then bake for another 20 mins.
10. Remove the bread from the pan and brush off the excess flour the leave to cool on a cooling wrack.
Important things to remember:
Flour the tea towel well or else the dough will stick
Pan needs to be super hot.
Work quickly when you are placing the dough into the pan. Be confident with it. Flip it into your hand and then back over into the pan quickly. The dough is forgiving so you can't go too wrong you just need to get it into the hot oven before the pan cools to prevent sticking.


Added by: carolyn hoskin

Tags: Bread White No knead

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Hi, would I be able to bake this dough in a bread machine at all? Thanks, Fran

Francesca Tamone 25 September 2018

That works for me!

I don’t have a caste iron pot, so I borrowed a bit of method from the rustic italian loaf recipe (also on this site) - did 1, 2, 3, and 5 of yours then, after shaping, I left it on a floured baking sheet under a bowl for 2 hours, sliped it into a 240 C oven, and turned it down to 200 C. Came out as per your picture. I’m amazed! We really like it - nice change from my usual overnight loaf - many thanks for sharing.

Treen 28 August 2018


I have been baking all sorts of bread for over 40 years, and although I have seen no knead recipes before, I have always been wary. As stated, it 's very easy and indeed turns out a lovely loaf. Recommended and well worth a try.

Mr John Brown 11 August 2018


Thank you John!

Mrs carolyn hoskin 15 August 2018

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