Rising to the challenge
I've never made bread at home before but after seeing Matt Preston's Masterclass of the No Prove Bread recipe I thought it was worth having a go. Simple ingredients, simple technique and good results makes it a great recipe to know about. The most challenging thing was to get the dough out of the bowl which was super sticky and elastic after being kept in the fridge overnight. We successfully made 4 bread rolls and 1 larger loaf. I also attempted to make a rosemary and olive loaf but it failed a bit because I only stuck the olives on the outside. The olives became very dried out and dehydrated and sort of popped off the loaf. Next time I'll need to try sticking them inside the loaf which I'm sure will work a lot better to keep them more moist. The recipe below has been taken from the MasterChef website for your easy reference. Matt Preston states he was taught this recipe by his friend, Kareen Coomer, whose husband runs Pata Negra in Perth
No Prove Bread recipe
Makes 1 large round loaf, 1 long loaf and 6 rolls.
Ingredients
1 kg bread flour, plus extra to dust
1 tablespoon salt
1 tablespoon instant dried yeast
950 ml lukewarm water
Method
For the bread, combine flour, salt and yeast in a large bowl. Stir in water until well combined. Cover with plastic wrap, then refrigerate overnight.
Remove bowl from fridge 1 hour prior to cooking, and allow to come to room temperature.
Preheat oven to 220C.
Line two baking sheets with baking paper, and generously dust sheet with flour. Place half of the dough onto one tray and place in oven for 1 hour or until golden, and the inside sounds hollow when knocked on the base. Make rolls and a smaller long loaf with remaining half of dough. Bake in oven for about 40 minutes or until golden and hollow inside.
SNAPSHOT REVIEW:
PROS: Simple ingredients, Easy recipe, Tasted quite nice
CONS: Getting the dough out of the bowl and trying to place on the trays nicely is the most challenging part
MUST TRY: Making it again
VERDICT: Definitely seems to work although make sure you check for the hollow sound when knocked on the base.
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41 comments:
Mmm those loaves looks so moist, well done!
I wrote down a similar recipe from Adrian Richardson (on 'good chef bad chef'), definitely going to try it out now :)
Have mine coming to room temp right now! Tried it last week, but I halved the recipe and messed up the conversion from metric to standard. Did it by the book this time and my batter looks just like yours, so I have high hopes!
If I use whey instead of water, would I use the same recipe as in regards to temperature?
hi eva, let me know how it works out for you.
hi the bitchy crocker project, sounds great. share a photo on twitter if successful :-)
hi anonymous, i'm not sure. i'm not much of a cook myself so i only just follow the recipe that's given. hope it works out for you though.
I wondered whether this would work. Awesome Road Test Simon :)
Hi Simon, to get the sticky dough out of the bowl, get yourslef a plastic 'Baker's Helper', turn the bowl on it's side and gently ease the dough out as you keep scraping the sides of the bowl around the edges of the dough mass. In this way it gently 'plops' onto your baking sheet with all its rise intact. For the best advice on working with wet bread doughs, refer to Richard Bertinet's supreme bread baking books (and DVD's) 'Dough' & 'Crust'. Martin
Hi Simon I used to teach bakery classes so I have a tip for you: I suggest you to use the tail of the wooden spoon instead of the spoon end as it will be far easier to mix a sticky dough. Also the whey question, I suggest stick to the recipe. Yeast can be temperamental doesn't like salt on it directly, nor cinnamon, nor fresh milk, so the whey may attack the yeast? enjoyed the blog.
hi nic, hope you get to try too
hi anonymous, thanks for the tip
hi leonie, thanks for the insight and tip. great to know and thanks for sharing :-)
hi nic, hope you get to try too
hi anonymous, thanks for the tip
hi leonie, thanks for the insight and tip. great to know and thanks for sharing :-)
That looks crazy good! I love baking and did so almost everyday before I got too busy managing a Chinese Restaurant in Capalaba area. But this seems easy to prepare, I'd love to do this on the weekend with the kids, thanks for the recipe!
Thank you! Leonie (Baker) - could you mix grains and nuts into the raw ingredients?
Hi Simon, I use this recipe as well as a no knead sourdough recipe I got from Stone Soup blog. They are both awesome and work everytime. I always halve the ingredients for Matt Preston's recipe tho cos I dont need that much bread in one go. To anyone who has not tried baking bread, give this one a go. You won't regret it.
hi the dragon, great tip about halving the ingredients.
Would it help to oil the bowl before you put it into the fridge? Would it be easier to remove the dough?
hi Fionamg, that might be a good idea although not sure if it would affect the mixture. might give it a go though next time :-)
Thank you for the help with this recipe. I have lung disease so kneading bread is beyond me, but this works great! I noticed you had used a pottery or china bowl, I used a glass one and had no trouble getting the dough out. But I did have an issue adjusting the temperature and timing for my fan oven. I tried 200 and 40 minutes. I checked at 20 minutes and the flour on the baking tray had gone brown. Next time I'll try 190.
hi Di Hand, glad it worked out quite well for you. i was actually using a big plastic bowl but great to know a glass one might work a lot better. thanks for the tip. i might have to invest in one for next time.
i would love to make this bread, but he says to use bread flour. not sure what that is. i am from india and not sure if that is available here, can it be made at home with regular wheat flour?
hi Anonymous, i guess you could try normal flour but i think bread flour is different and basically better for making bread. this might explain it http://askville.amazon.com/difference-bread-flour-all-purpose/AnswerViewer.do?requestId=5017498
Hey "The Dragon", pl post the no prove sourdough bread recipe you found on Stone soup. Thanks. Dot
I watched the show in Afghanistan, so one of the first things I did when I got home to the US was try this. Now, my cooking skills are far less than average, but I didn't have one problem while making the bread. I did however used my own technic on getting the dough out of the bowl..I just used my fingers which I dusted with flour. It worked fine for me and the bread is absolutely excellent....
I have tried the recipe but the bread came out a bit sticky. Is it too much water?
I tried and the bread turn out to be a little sticky. A little too much water?
Are your bread fluffy inside?
hi Lister Low, bread work out ok inside for me although i think i needed to cook a bit longer than expected.
Hiiii...was looking for this bread ever since I watched the Master Chef. Halved the ingredients and tried it today. It's lying in the fridge ready to bake tomorrow. Would be my first bread ever! Thanks for testing and posting. Very helpful and clear pics too :)
Hey, I wanted to know if I want to use 500g of flour...do I need to half the salt and yeast as well? Tthanks a lot
I made the experience to wet my hands and then you can get the stickiest out of everything and can sort of form it, the sideeffect is also that you don't use any more flower...I'll try tomorrow this recipe..live to bake bread and rolls ( I'm German )
Greetings from Singapore
hi Anonymous, i'm assuming if you half the ingredients it would work still. i was wondering this myself
hi corrina, sounds like a great idea. i think you could also use a bit of olive oil on the hands too
Is it ok to freeze the cooked bread. Only 2 of us. And it won't keep.
hi anonymous, that's a good question although i don't know. i'm thinking it's best not to freeze but instead make a batch of half the ingredients instead perhaps? i guess you could always try it anyway to see if it works but i'm thinking it wouldn't be as good.
Hi there, has anyone tried making this with fresh yeast? If so, how much did you use? Thanks!
hi Anonymous, i haven't tried with fresh yeast so unfortunately wouldn't be able to know how much you would use and if it would also work.
Hi, I was looking for an easy bread recipe and I'm very glad I found this - easiest bread recipe ever!! I baked my first batch this morning, turns out I messed the conversion to imperial (dough was a little too liquid) nevertheless I baked it as is and it turned out great (but slightly flat ;)) My sons loved it with a touch of butter. Thanks for posting this, will make again for sure.
OOOhhh greatness, we saw that Episode of MC two weeks ago in South Africa, and I wrote the recipe down quickly, glad to know it works... Will def be giving it a try. Thank you...
Did you maybe get the butter recipe too?? :-)
Hi All, this no knead bread recipe is a variation of American Jim Lahey's recipe baked in a 'Dutch Oven' aka a cast iron casserole such as a Le Creuset pot. If you want to control the shape a bit more or have an easier time getting the dough out of the bowl and into the oven, try a little kneading. Using a spoon, scrape dough onto a generously floured bench, knead a few times. To knead dough, flour your fingers, pick up edge of dough on the far side, fold forwards into the dough. Turn dough 45 degrees, repeat process. When finished, scoop up dough with both hands and place onto greased baking paper on a tray and put into oven. Or you can place into a pre-heated cast iron pot, put lid back on and bake. Remove lid for 10 mins at the end of cooking time to allow bread to brown. There is no need to refrigerate the dough. Leave it for 12 hours before baking is fine. Also, always use a ceramic or glass bowl.
I made the bread last night and it was AWESOMMMMEEEE.... I battled with the spoon as well, so I used a large metal serving spoon which i coated very lightly with some oil, slid right off... YUMMY!!
Hi, I also wrote the recipe down from the actual TV show, which I recorded and tried the bread last week. I halved everything because it was too much but was without a doubt the best bread I ever baked! I used a metal bowl and dusted the mixture with flour and had no problem shaping the bread or getting it out of the bowl. Its an awesome bread and I wont make anything else. Crispy on the outside and delicious on the inside. Yum!
Have made this bread many times. Easy and no fail. Today's batch was walnut and raisins with lashings of homemade butter! delicious.
I love making bread and dont mind kneading it either, but I gave this one a try, just because I could. I used whey after making a batch of feta cheese and it worked like a dream with a lovely crumb. I also add a seed mix in the initial stages. As there are only two of us now, I always slice the bread when cooled and freeze it in a plastic bag. Its exactly like fresh when thawed, you would not know the difference.
This is the best bread everrrrrrrr!!!!! thank you Matt....I made it and genious......I'm telling you......
Jummmyyyyyy
Joekie
Hi, I'm super late to this party, I know 😜.
I've used this recipe a ton of times, it's super easy and makes gorgeous bread. However I've had to go Gluten Free, and frankly GF Bread sucks!
I wonder have any of you tried this recipe using GF Flour or GF Flour combinations?
Many Thanks
~*~ Hexx ~*~
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