Basic Bread Making ( No Knead / White Bread )

Is a wonderful knowledge to know more about Basic Bread Making, really thankful that I took up this module and learn a lot about bread making. Never think that bread can be so interesting and so much thing to know and learn about.

I still remember during my first day of lesson I'm still quite worry, scare and excited about it. Worry and scare is because I have never make bread before not sure if I can do it a not ? Excited is definitely because I get to bake and learn new thing and make new friend.

First lesson we learn how to make No Knead Bread/White Bread.

Is quite easy and straight forward, just need a few simple ingredients and you can make bread with this method and receipt shown below at home too and you have it for your breakfast. ( :

As you can see from the picture above that's the ingredients we use and on the right is the step and process of doing it. I didn't expect that with just this four simple ingredients we can make a bread .
Picture below is taken after the final proof and ready for baking.

No Knead Bread / White Bread ;

Ingredients : 

• Bread Flour - 250g 
• Yeast - 4g 
• Salt - 5g 
• Water at 35℃ - 162g 

Method :

1. Place sieved flour, salt and yeast into a small mixing bowl
2. Weigh the water ( tap will do for this dough * to achieve  35℃ at home you may at some ice cube in the water stir it till the temperature turn 35℃ * )
3. Pour the water onto the flour and mix until all is incorporated. ( You may mix it manually.) 
4. Round it up to a ball and leave it in the bowl and cover with cling wrap.
5.  Allow to stand for at least 1 hour for first fermentation to take place
6. Take the dough out of the bowl onto a lightly floured table and gently form into a ball shape. ( Boule). ( Divide it into two and round it )
7. Give another intermediate proofing for at least 10 - 20 minutes
8. Shape it and round it properly  
9. Place onto a suitable baking tray, cover with a damp cloth or a plastic sheet and allow to ferment for up to 1 - 2, hour ( dough will raise in size is be at least half as big again). test dough reediness by a gentle press with your finger so it springs back. 
10. Dust the dough piece with flour and score with as Sharpe knife.
11. Finally Place into hot oven, bake at 215 - 220℃. Baking time will be approx, 30 - 35 minutes. Until it turn brown to check the bread is bake the bread temperature after baking should be at 96℃ if not give another 5 - 10 minutes bake.