Silvia Colloca’s Easy No-Knead Bread

Name: Easy No-Knead Bread
Prep time: 10 min
Cook time: 10 min
Total time: 1 h
Cuisine: International
Ingredients: 1/2 tsp dried yeast; 550 g tipo 00 flour; 50 g finely-ground semolina (plus extra for dusting); 1 tsp salt

Silvia Collocaʼs Easy No-Knead Bread recipe tastes incredible. See ingredients & method below.

Turn your kitchen into an artisanal bakery with very little effort.

Easy to throw to together with only four ingredients, this recipe will fill your home with the tantalising aroma of fresh bread and reward your tastebuds with a deep fermentation flavour.... More

prep

cook

yield

difficulty

Pairs with

Chianti

Grenache

Ingredients

1/2 tsp dried yeast
550 g tipo 00 flour
50 g finely-ground semolina (plus extra for dusting)
1 tsp salt

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Method

You'll need to start this recipe the night before to allow the dough to prove overnight. The following day, allow for an additional 1-2 hours of proving time before baking.

Place 1.5 tsp of yeast and 500 ml (2 cups) lukewarm water in a jug and stir to dissolve. Leave for 5 minutes to activate.
Place 550 g plain flour and 50 g fine semolina in a large bowl. Add the yeasted water and mix to combine. Add 1 tsp salt and mix until roughly combined.
Cover with a cloth and allow to prove overnight at room temperature or until doubled in size. If it’s really hot, try to find a cooler spot in the house, otherwise, it will rise too fast and you’ll miss out on the fermented flavour.
Lift the risen dough out of the bowl and onto a floured benchtop. Give it a quick knead to bring it together. Stretch into a rectangle, then fold the dough onto itself in a ball. Place the dough, seam-side down in a colander dusted with semolina. Cover with a cloth and stand at room temperature for 1-2 hours or until risen by two-thirds.
To test if the dough is ready, poke it gently with a finger. If the indent is deep and doesn’t spring back at all, it has risen too much. You can still bake it but handle it with care or it will deflate (and don’t score an over-proved dough). If it springs back straight away it needs a little longer. If the finger leaves a little indent but the dough almost completely springs back, then it’s ready to bake.
Sprinkle the top of the dough with semolina and slash with a knife (this will encourage the bread to bloom and cook).
Preheat oven to 250°C fan-forced (270°C conventional).
Place the bread onto a tray lined with baking paper, then bake for 45-50 minutes until the crust turns to a dark caramel colour.
Remove from the oven, tip the bread onto a wire rack (removing the baking paper if still attached) and cool for at least 1 hour before slicing. Resist the temptation to cut into the bread early: the crumb keeps cooking while the bread is cooling down and cutting into hot bread will interfere with this important step.

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