This No Knead Bread baked in a Remoska Tria is probably the easiest bread loaf you'll ever make! This white loaf bread has a perfect crunchy crust and soft crumb and can be baked from anywhere - from your caravan to your camping site or even your garden!
Mix the Flour and Salt in a large mixing bowl and create a well in the centre. Place the Yeast at the bottom of the well and pour the lukewarm Water over it.
450 gr (3 cups) Bread Flour, 11 gr (2 teasp.) Instant Yeast, 6 gr (1 teasp.) Fine Table Salt, 320 ml (1 1/3 cup) Water
Mix with a spatula, starting from the centre of the bowl then slowly incorporating the Flour around it. Keep mixing until all the ingredients have been incorporated and you cannot see pockets of flour anymore. Use your hands if preferred (see note 1).
Cover the bowl with a tea towel and leave to proof for 8 to 12 hours (see note 2).
The dough should have risen quite a lot and will be slightly sticky and bubbly. Transfer the dough over a floured surface and bring it together into a large ball (see note 3).
Shape the bread by doing to stretch and fold method: gently pull one side of the dough then fold it towards the centre, pressing on it slightly so it sticks. Turn the dough 90 degrees and repeat the process. Go around the dough a few times until you start to feel resistance in the dough and it starts to break when you pull it (see note 4).
Flip the bread over and place it over a sheet of baking paper (see note 5). Leave to proof for another 30 to 45 minutes.
Place the baking lid over the Remoska Tria pot, turn it on and leave it to heat up for 5 minutes. Optionally, score the bread with a sharp knife or bread lame. Carefully remove the baking lid (it will be very hot), place the bread inside the Remoska then re-cover with the Lid. Bake for 35 to 40 minutes.
Turn off the lid and remove it (see note 6). Leave the bread to cool down inside the pot for 10 to 15 minutes. Take it out and cool down completely on a cooling rack.
Notes
General Disclaimer: I highly recommend using the measurements in grams/ml (instead of cups/spoons) for more accuracy and better results.Ingredient Notes:
Bread Flour: can be substituted with Plain / AP Flour, but the bread crumb won't be as soft and chewy.
Yeast: if you use Active Dry Yeast instead of Instant Yeast, you will need to bloom (rehydrate) it in warm water first. To do so, mix the lukewarm water and yeast and let it sit for about 10 minutes, or until foamy and bubbly.
Instruction Notes:
You should get a rough, sticky dough that does not look smooth - that's normal. Just make sure that there are no pockets of flour left.
I usually make the bread at night before going to bed and let it proof overnight for about 10 hours. The longer you let it proof, the more developed the flavours will be.
The dough should be quite soft and stretchy at this point. It will still be a bit sticky, but try not to add too much flour.
I went around the dough about 4 or 5 times. You want to create as much tension in the dough as possible as it will give the bread a nice structure.
I cut the baking paper into a round shape with some longer strips on the side to easily pull the bread out of the Remoska. Note that the Remoska is non-stick so you could bake the bread directly inside it, but I use baking paper to simply lift the bread in and out of it.
The lid will be very hot at this point, don't place it face down on a surface that could melt.