Introduction: No-knead Wreath Bread

Picture of No-knead Wreath Bread

I started making bread after I bought the "Artisan Bread in 5 minutes a day" and I find it ever so rewarding!
This recipe is my adaptation of their Pain d'Epi recipe.
What I particularly like about this method is that you can prepare the bread mix in minutes, and then put it in the fridge and use it in the next 2 weeks, whenever you feel like having some fresh, incredibly scented, crusty bread.

Step 1: Mixing and Wait.

Picture of Mixing and Wait.

The ingredients for 2 450 g loaves are:

300 g  ( 1 ½ CUPS)  lukewarm water
9 g ( 2 ¼ TEASPOONS) yeast
11 g (2 ¼ TABLESPOONS) salt
490 g (3 ¼ CUPS )bread flour, plus extra for dusting
corn flour

Kitchen utensils:

large bowl with lid
wooden spoon
scissors
parchment paper
scale or measuring cups and spoons
2 oven trays , one for the bread and one for the water


In a large bowl mix  the yeast and the water with a woodenspoon .
Add the flour and salt and mix until all of the flour has been incorporated. You should end up with a sticky dough.
Put the lid on top of the bowl - not airtight though, and leave in a warm place to prove for a couple of hours.
If you're not going to make your bread on the same day, just pop the bowl in the fridge straight away, and it can be kept there for up to 2 weeks.

Step 2: Shaping...

Picture of Shaping...

Once the bread has doubled in size dust the surface with some flour, and with the help of a pair of scissors cut half of it.
Put the bowl back in the fridge.
Dust your hands and shape the dough into a ball stretching the sides of it and tucking them underneath. Rotate the dough while doing this 4 or 5 more times.

Step 3: ...the Wreath

Picture of ...the Wreath

Push your thumbs through the middle of the dough and gently stretch the hole until it's around three times wider than the thickness of the dough ring.
Put the ring on a piece of parchment paper dusted with corn flour, and let it rest for 1 hour.

Step 4: Cut, Cut, Cut...

Picture of Cut, Cut, Cut...

Preheat the oven to 450°F (230°C) and put inside it  the oven tray and another tray you'll be filling with water when ready to bake the bread.
Just before baking dust some flour on the dough surface and, with a pair of scissors, cut the wreath from the top, at an angle, stopping before you get to the bottom, then fold the pieces over to the outside of the wreath.
Repeat until all of the wreath has been cut.

Step 5: Baking Time!

Picture of Baking Time!

Quickly open the oven door, take the oven tray out, put the wreath and the parchment paper on the tray and pop it in the oven.
Have some hot tap water (roughly 1 cup) at hand, and pour it in the other tray.
Close the oven door and bake for about 30 minutes or until the bread is golden brown, and the crust firm to the touch.
Let the bread rest on a rack until completely cool.
I made this bread wreath for Christmas lunch, and decorated it with some festive ribbon.

Comments

sunshiine (author)2013-03-30

I have a recipe for no knead bread that looks very close to this. I have not seen it made into a wreath though! Very pretty! Thanks so much for sharing your hard work and do have a great weekend!
sunshiine

jen7714 (author)2011-01-27

Beautiful picture! I've been hearing so many good things about "Artisan Bread in Five Minutes a Day". Maybe I should look into buying it...Anyway, great recipe!

anatroccolo (author)jen77142011-01-28

Thanks!

Most of the pictures are taken by my husband, I'll pass your nice words...

As for the "Artisan Bread" book I highly recommend it.
It opened such a wide range of possibilities in bread baking!
I also bought the "Healthy Bread in 5 minutes a Day" by the same authors, but I was a bit disappointed because most of the recipes call for ingredients such as "vital wheat gluten" or "xanthan gum" that are impossible to find here in Italy.
Shame, as I thought I was going to bake healthier bread, but it seems that, for the time being, I'm stuck with the traditional recipes...


jen7714 (author)anatroccolo2011-01-28

You're welcome!

Well great! I will definitely pick it up next time I see it. And I know that happens to me too when I want to try gluten free baking. I think there are a lot of other healthier ways to make bread but I think a good place to get good quality flour would be from King Arthur Flour.

anatroccolo (author)jen77142011-01-30

Still, no King Arthur Flour on this side of the pond, but I get some great organic flour - not only wheat but also rye, spelt and chestnut flour - at the farmers market or directly from the mill. :-)

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