Hi. It’s not no knead but it only involves one rise. Do you have a mixer with a dough hook, because since l started making my own bread l couldn’t live without mine.
I get my ingredients from Amazon because l’ve tried and tried with supermarket flours and yeasts and they don’t give the best results for the work involved. So below is what l use and the method.
Caputo Italian flour - Manitoba Oro. Using an average coffee mug - 2 mugfuls.
Baking Beauty and Beyond flour improver - l scoop (Scoop is provided in the tub).
l teaspoon salt
Saf Levure French dried active yeast (not the instant variety) 2 rounded teaspoons activated in half a mug warm water with 2 teaspoons sugar. Mix well and leave for five minutes until yeast foams.
Mix the dry ingredients together and pour in the yeast mixture, adding enough warm water to make a slightly sticky dough. If using a mixer with dough hook do this with the mixer running and add extra water a little at a time, letting it mix in to avoid over wetting - let the machine run for ten minutes to bring the dough into a ball and knead.
If by hand, make a well in the centre of the flour and pour in the yeast mixture. Bring the mixture together in the bowl, adding a little warm water as you go, until you have a slightly sticky dough. Turn out onto a lightly floured surface and knead for five to ten minutes, being careful not to use too much extra flour - the dough should be soft and pliable when you’ve finished.
Line a 2lb loaf tin with parchment paper, shape the dough into a rounded sausage shape to fit, and place in the tin. Leave in a warm place to rise for about an hour. I preheat my oven to 30 degrees centigrade while l’m making the dough then turn it off and leave the door slightly open. By the time the dough is in the tin, the oven is the perfect temperature to prove it.
The dough should be well risen after an hour and l find the best results come from putting the bread into a cold oven (or leaving it in the oven after proving) Set the oven at 180 centigrade and bake for 35 minutes. The bread should be well risen and golden brown, and should sound hollow when lightly tapped on the bottom.
It sounds like a faff, and the ingredients are a little more expensive than supermarket brands but l promise you it’s worth it. I experimented a bit before coming up with this recipe but l haven’t bought bread for a couple of years now. Hope this helps.