No Knead Bread, which I like to call kadai bread because of the classic Indian utensil it can be made in. This is a version of French boule, that can be easily shaped and made in an iron kadai. It does not require any other special equipment and can be made very easily as it does not involve any kneading. I am very passionate about baking bread, and I have made over 300 varieties of bread. It is something that involves a lot of science and I saw the need for a recipe that is very accessible and easy for those who are new to the world of bread baking. Anyone can make this bread, without getting stuck or intimidated by the science!
How to make no knead bread in 3 steps?
- Mix all the ingredients and rest overnight.
- Coil fold, shape and rise in a bowl.
- Bake in a hot kadai until done.
Check out other bread recipes like garlic bread knots and homemade pita bread!
No Knead Bread / Kadai Bread
Ingredients
Instructions
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Mix white bread flour, wholemeal bread flour, sugar, salt and yeast in a bowl.
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Add room temp water and mix with a spoon or a dough whisk.
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Cover and let it rise on room temperature in a warm place overnight.
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Next day, apply olive oil on hands and coil fold. To coil fold, place the hand under the dough and pick it up in the middle allowing the dough to fall on its own. Turn the bowl and repeat once or twice. Let it rest for 30 minutes.
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After half an hour, perform another set of coil fold and let it rest for 30 minutes more.
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Now line a 6 1/2" steel bowl with baking paper hanging on the edges. Place the dough with seam side down onto the paper.
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Rest for 2 to 2 1/2 hours until the dough has risen and the dough is wobbly.
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Sprinkle sesame, flaxseed, sunflower seed and pumpkin seed on top.
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Preheat the oven to 240 degree Celsius for 10 to 15 minutes with a 9" cast iron kadai with a lid on.
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Once the bread is risen, open the preheated oven, slide the tray and open the kadai. Place 2 ice cubes in the kadai and immediately lift the bread off the bowl with the baking paper and place in the kadai. Close with the lid and bake for 20 minutes. (Kadai and lid will be hot, so care should be taken)
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After 20 minutes, open the lid and bake for another 10 to 15 minutes or until done.
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Lift the bread along with the baking paper and place it on a wire rack to cool down.
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Once its completely cooled down, slice and store in an airtight container.
Note
Bread flour - Breadd flours have higher protein content (12-14%) than normal all purpose flour. Due to its higher protein content, gluten bond in the flour is stronger, resulting in a softer fluffier bread.
Preheat - Bread is baked in an oven which is preheated to the required temperature. A standard oven takes 8 to 10 minutes to reach the set temperature.
Cast iron kadai - Baking in a hot kadai with ice cubes creates steam that helps in achieving a good oven spring and the bread will have a nice caramelised crust.
Which rack? In an electric oven, its often recommended to bake in the middle shelf. But I prefer to bake breads a level lower than the middle. But in case of gas ovens, stick to middle rack.
Substitutions - Wholemeal bread flour can be replaced with white bread flour. In case you are substituting bread flour for normal wheat flour and normal plain flour, try to use unbleached flour or flour with at least 11% of protein content.
