youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

No-Knead Bread French Boule Style

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

An easy to make no-knead bread that never lasts in my house! Great to eat warm with salted butter and home made jam. It's got a crispy coat and a lovely light inside. Best made with plain all purpose flour, not whole wheat.

An easy to make no-knead bread that never lasts in my house! Great to eat warm with salted butter and home made jam. It's got a crispy coat and a lovely light inside. Best made with plain all purpose flour, not whole wheat.

Ingredients

Serves: 4

Metric Cups
  • 1 handful porridge oats
  • 1 teaspoon salt (or a pinch)
  • 450 grams plain flour (not self-raising)
  • 250 grams warm water (lukewarm)
  • 7 grams yeast
  • flour (for dusting)
  • 1 handful quick-cooking oats
  • 1 teaspoon salt (or a pinch)
  • 16 ounces all-purpose flour (not self-raising)
  • 9 ounces warm water (lukewarm)
  • ounce yeast
  • flour (for dusting)

Method

No-Knead Bread French Boule Style is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix all the flour, the yeast and the salt together in a deep bowl. Add the water and stir it through, creating a wet dough. Cover the bowl with film and leave to stand and bubble up for about 4/5 hours. I usually cannot wait that long, you can proceed with the next step when the dough has risen and has bubbled up.
  • Dust a surface with flour and (with a spoon) gently free the dough from its bowl tipping it upside down onto the floured surface. Dust the dough with flour and fold all sides in shaping the slab of dough into a ball. No kneading!
  • Put the ball of dough, seam side down, back in the (now dusted with flour) bowl and cover with a clean tea towel, I like to put mine in an unheated oven, and leave to rise for 2 hours or longer.
  • After rising, get your bread tin, and put it inside your oven, pre-heating it on 230 degrees for about 20 minutes. Get the hot tin out and throw a handful of oats into the tin base, covering the corners of the tin well. This will help release the bread when baked. Gently tip the risen ball of dough into the tin, making sure not to disturb the dough too much. I like to throw some oats, sesame seeds or poppy seeds on top of the bread.
  • Transfer the tin back to the oven (you can cover the tin with tin foil if you like, but I usually forget and I like a crispy loaf) and back for about 30 minutes on 230 degrees, checking after about 20 minutes.
  • If you like you can cover the bread with some chopped up rosemary, and sea salt (and a dash of olive oil).
  • When baked leave the tin to stand and cool down for about ten minutes, then tip the bread upside down to release. Enjoy!!
  • Mix all the flour, the yeast and the salt together in a deep bowl. Add the water and stir it through, creating a wet dough. Cover the bowl with film and leave to stand and bubble up for about 4/5 hours. I usually cannot wait that long, you can proceed with the next step when the dough has risen and has bubbled up.
  • Dust a surface with flour and (with a spoon) gently free the dough from its bowl tipping it upside down onto the floured surface. Dust the dough with flour and fold all sides in shaping the slab of dough into a ball. No kneading!
  • Put the ball of dough, seam side down, back in the (now dusted with flour) bowl and cover with a clean tea towel, I like to put mine in an unheated oven, and leave to rise for 2 hours or longer.
  • After rising, get your bread tin, and put it inside your oven, pre-heating it on 230 degrees for about 20 minutes. Get the hot tin out and throw a handful of oats into the tin base, covering the corners of the tin well. This will help release the bread when baked. Gently tip the risen ball of dough into the tin, making sure not to disturb the dough too much. I like to throw some oats, sesame seeds or poppy seeds on top of the bread.
  • Transfer the tin back to the oven (you can cover the tin with tin foil if you like, but I usually forget and I like a crispy loaf) and back for about 30 minutes on 230 degrees, checking after about 20 minutes.
  • If you like you can cover the bread with some chopped up rosemary, and sea salt (and a dash of olive oil).
  • When baked leave the tin to stand and cool down for about ten minutes, then tip the bread upside down to release. Enjoy!!
  • Tell us what you think