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Artisanaal Brood - de 'no knead' methode
Artisan Bread - the 'no knead' method
Servings: 1 loaf
Author: Nicole
  • 375-525 g (spelt)flour*
  • 1 tsp dry yeast
  • 2 tsp salt
  • 375 ml lukewarm water
  1. First, mix all dry ingredients in a large bowl. Start with the smallest amount of flour and add more as needed.*/**

  2. Add the water and mix everything with a wooden spoon. Add more flour if it’s too wet.**

  3. Cover the bowl with cling film and put in a place where the dough can rest.

  4. Let rise for min 8 hours till up to 24 hours.

  5. Put a piece of parchment paper on your workspace and dust it generously with flour.

  6. ‘Pour’ the dough on the dusted parchment paper. Try to shape it in a round form. I use the dough scraper and kind of fold the edges.

  7. Let the dough rest like that for about an hour.

  8. Meanwhile, preheat your oven to 220°C.

  9. Place, halfway the rising time, a cast iron pan/casserole in the oven. The pan needs to be really hot.

  10. On the dough, you will see air bubbles have formed. That’s a good thing!

  11. Take the pan out of the oven (don’t forget your oven mitts!), carefully lift the parchment paper with the dough and place it in the hot pan.

  12. Put the lid on the pan, put the pan back in the oven and let it bake (lid closed) for 30 minutes.

  13. Take the lid off the pan and let bake for another 15 minutes or until the top has reached a nice golden colour.

  14. Carefully take the bread out of the oven and let cool.

Recipe Notes

*I’ve put a very wide margin for the flour in the recipe, as the exact amount of flour very much depends on the type of flour and even the brand you’re using. I’ve noticed that spelt flour is much heavier than regular flour. For a bread with regular AP flour, I used about 375 - 425 g of flour. With my last spelt bread, I used 525 g flour.

**The dough doesn’t have to reach a ‘dry’ state, where your hands don’t stick anymore. Sticky is fine, as you are not going to knead it.