No-Knead Bread in a Römertopf

This was my first attempt at no-knead bread in a Römertopf. I bake quite a lot, but at the time I had tried neither sourdough nor no-knead bread. It was clearly overdue.

The dough itself is very simple. It needs neither a stand mixer nor prolonged kneading; time does much of the work. Whether that automatically means less mess and washing up, I am still less convinced. The method does, however, produce a moist loaf with an open crumb and a good crust, and the Römertopf works like a small steam oven.

The recipe makes one medium-sized loaf.

Ingredients

• 400 g plain bread flour
• 300 ml cool water
• 8 g salt
• ¼ tsp dried yeast, approximately 1 g
• A little flour for folding and shaping

Eight grams of salt is approximately two per cent of the flour weight, which is a good starting point for bread. No-knead bread does not need more salt than other bread. The long rise develops flavour; the salt should balance it, not dominate it.

Why does no-knead bread work?

When a fairly wet dough is left for a long time, the gluten network develops gradually without needing to be kneaded in a machine. The small amount of yeast has plenty of time to work, and the long fermentation develops more flavour than a quick dough made with a large quantity of yeast.

The dough should be sticky and loose, but not runny. Different flours absorb different amounts of water. If the dough does not hold any shape at all, reduce the water by 20–30 g next time.

Method

1. Mix the dough. Combine the flour, salt and dried yeast in a bowl. Add the water and stir until all the flour is hydrated and no dry patches remain. This takes less than a minute; do not knead the dough.
2. Leave it to rise. Cover the bowl and leave the dough at room temperature for 12–18 hours. It should increase noticeably in size and be full of small bubbles. In a very warm kitchen, use colder water or shorten the rising time.
3. Fold the dough. Flour the worktop well and gently scrape out the dough. Fold the edges towards the centre four to six times. Shape it loosely into a round or oval without pressing out all the air.
4. Let the dough rest. Place it seam-side down on a floured cloth or baking paper, cover it and leave it to rest for 30–45 minutes.
5. Prepare the Römertopf. A traditional unglazed Römertopf should be soaked in cold water for 10–15 minutes. On models with a glazed base, it is often only the lid that should be soaked. Follow the instructions for your particular model.
6. Put the dough in the pot. Line the base with a single piece of baking paper and gently lift in the dough. If you like, score the top with a sharp knife. Put on the lid.
7. Start with a cold oven. Put the pot and dough into a cold oven. Set the oven to 220°C conventional heat. A Römertopf should heat gradually with the oven; cold earthenware should not be placed directly into a preheated oven.
8. Bake with and without the lid. Bake for approximately 45 minutes with the lid on. Remove the lid and bake for another 10–15 minutes, until the loaf is well browned and the crust has developed good colour.
9. Cool on a rack. Lift the bread out of the pot immediately. Tap the underside; it should sound hollow. Leave the loaf to cool on a rack for at least one hour before slicing. If left in the hot pot, steam collects around the crust and softens it.

Four common mistakes

• Too much yeast gives a fast rise but less developed flavour.
• A dough that is too dry produces a denser loaf. It should be distinctly sticky.
• A hot oven can cause thermal shock and damage a cold clay pot.
• Cooling the bread in the pot makes the crust damp; use a rack.

It requires a little planning, but very little active work. Mix the dough in the evening, fold and bake it the next day, and let time do the kneading for you.