No knead bread?

[longwayoff]

Apparently this has been around for ten years but Ive never met anyone who's made it? Saw it on tv and it looked pretty good. Anyone tried it?

The "Grant loaf" has been around even longer than that OP heres a blog I found on it timetocookonline.com/2011/07/01/no-knead-bread-the-grant-loaf/

500 gr of strong flour
5-10 gr salt (to taste)
Approx 330 gr of warm water
5 gr of baker's yeast

Mix the yeast and the water
Mix the salt and the flour
Add the liquid to the flour and mix well. It's quite a wet, messy dough

Leave to rise in a bowl covered with clingfilm or a damp cloth for a few hours (or overnight in the fridge for a better flavour)

Tip the dough onto an ove rack covered wih baking parchment
Cook in a preheated oven at 250C for 15 minutes. For a better crust keep your baking tray in the oven and throw a glass of water at it before putting the bread in.
Reduce heat to around 180C, remove the tray, cook for another 10-15 mins.

I make this a few times a week. Keeping back a handful of dough for the next time gives a nice flavour.

HTH

i did it once, but it's a fatal mistake for me to make bread as I will just stand there buttering it and eating it until it is gone and then start over again.

It was good, I did a biggish batch, that you leave in the fridge and just take hunks of dough off to bake each day. I did think that the second/third loaves were nicer than the first but couldn't really put my finger on why.

O that was fast! Thank you both. I will try andhow's recipe tomorrow and hillstream later in the week. Lovely really looking forward to this.

Oh mshome I knew there would be a fly in the ointment. It hadnt occurred to me but yes, I'll probably do just that. Just once though . . .

You are so right mshome. I have eaten a third of a loaf in between my first post and this one

There’s a fantastic book called Bread Bread Bread by a Swedish guy called Martin Johanssen, I think, which is all no knead stuff. He basically decided he was spending all his life waiting for cinnamon buns to prove and that he could and should simplify a bunch of recipes so that the cook’s involvement is minimal. It is all based on the principle that the flavour and the development of the dough come from time. This book is deadly, I tell you.