No-knead-bread (from the Ferleon cast-iron pot)

Singlemade: No-knead-bread (from the Ferleon cast-iron pot)

I’ve said it before: homemade bread isn’t all that hard, it’s just a lot of work. All that kneading and resting means that it’s not really a Singlemade-recipe. The Irish soda bread is an exception to this rule and I have some good news: I found another one! Get ready, because I figured out a new bread recipe that doesn’t need any upper body strength at all!

The physical effort is minimal, but your patience will be tested. Basically, you’re letting the yeast do all the work for you. The dough needs to ferment for at least 24 hours. A word of warning: when you take out the dough after those 24 hours, you’ll be hit with the smell of beer! 😉 But don’t worry: once baked, you won’t taste the beer.

I let Pinterest inspire me to make this recipe. It’s full of pictures of no-knead-bread in a ‘Dutch oven’. I’d never heard of a Dutch oven, but it turns out to be nothing more than a cast iron pot. So this bread is baked in a cooking pot! Dutch oven, Belgian pot or French casserole, whatever the denomination, I recommend Ferleon! Top design combined with Belgian quality!

Singlemade: No-knead-bread (from the Ferleon cast-iron pot)

Print Recipe
No-knead-bread (from the Ferleon cast-iron pot)
No-knead-bread (from the Ferleon cast-iron pot)
Course Breakfast, Lunch
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 24-48 hours
Servings
small loaf
Ingredients
Course Breakfast, Lunch
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 24-48 hours
Servings
small loaf
Ingredients
No-knead-bread (from the Ferleon cast-iron pot)
Instructions
Preparing the dough
  1. Add the meal to a bowl. Don’t bother sifting it.
  2. Weigh the yeast and the salt and add it to the meal. Pour in 250ml of tepid(!) water. Mix with a fork (or your hands if you don’t mind getting them dirty). As soon as most of the water has been absorbed, knead the dough briefly into a globe.
    Singlemade: No-knead-bread (from the Ferleon cast-iron pot)
  3. Cover the bowl with plastic foil and keep it in a dark spot (where it’s not too cold) for at least 24 hours.
Baking bread
  1. Preheat the oven to 200° C and put the Ferleon-pot inside (empty) and let it preheat along with the oven.
  2. Remove the plastic foil from the bowl. Push the air out of the dough. Sprinkle a bit of flour on your table and put the dough onto the flour. Now fold the sides inward and make globe out of the dough. Turn it over so the seams are on the bottom. Lay the dough in the center of a sheet of baking paper. Leave it to rest for 5 minutes.
    Singlemade: No-knead-bread (from the Ferleon cast-iron pot)
  3. Take the pot out of the oven (careful: hot!), remove the lid and put the doughball with the baking paper into the pot. Cover it with the lid.
    Singlemade: No-knead-bread (from the Ferleon cast-iron pot)
  4. Bake the bread for 35 minutes. After 35 minutes, take off the lid and let the bread bake for another 10 minutes.
  5. Tap it to see if it sounds hollow. If yes, it’s done!
Recipe Notes

Tip: I prefer eating this loaf of bread still warm with some salted butter. It’s also very much suited for dipping.

Tip: the fermentation process causes large holes in the bread. That’s completely normal! 😉

Singlemade: No-knead-bread (from the Ferleon cast-iron pot)


Input Singlemade test panel

Carine confirms there are a lot of holes in the crust, but that it’s wonderfully crispy! Yes, she loves it!

Caroline’s dough started rising very quickly but caved in when she wanted to start baking it. Nevertheless, she managed to make a pretty loaf. She likes the taste but thought it was a bit heavy. She concluded that maybe baking bread just wasn’t her thing. She doesn’t like handling the raw dough and getting flour everywhere! 🙂


#Singlemade_it!

Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

Feel free to comment! ;-)