No-knead rustic loaf baked in a frying pan
Makes 1 loaf · 14 hours · Frying pan with detachable handle
A round no-knead loaf, proved overnight and baked in a hot carbon steel pan. The steel base gives a crisp bottom crust and the rim keeps the loaf round.
A no-knead rustic loaf is at its best with a long prove, a hot surface to bake on and steam at the start. Mix the dough in the evening, shape it in the morning and bake it in a preheated carbon steel frying pan at 240 °C, covered first and then uncovered until the crust is a deep golden brown.
Ingredients
Makes 1 loaf
- 450 g strong white bread flour
- 50 g wholemeal flour
- 350 ml cold water
- 2 tsp salt (10 g)
- 3 g fresh yeast or ¼ tsp fast-action dried yeast
- Flour for shaping
Method
- In the evening, stir the yeast into the water in a large bowl. Add the flours and salt and mix to a sticky dough with no dry patches. Cover the bowl and leave the dough to rise at room temperature for about 12 hours.
- By morning the dough will be bubbly and more than doubled. Turn it out onto a floured worktop, fold the edges into the middle a few times and shape it into a tight round.
- Place the loaf seam-side up in a bowl lined with a well-floured tea towel and leave to prove for 1 hour.
- Take the handle off the pan and put the pan on the lowest shelf of the oven. Heat the oven to 240 °C and let the pan get thoroughly hot for at least 30 minutes while the loaf proves.
- Turn the loaf out onto a sheet of baking paper, seam-side down, and slash the top with a sharp knife. Take the hot pan out with oven gloves and lower the loaf into it on the paper.
- Cover the pan with a tent of foil, pinched tightly around the rim, and bake for 20 minutes. Remove the foil and bake for another 20–25 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped underneath.
- Lift the loaf onto a wire rack and let it cool properly before slicing.
Why it works
The preheated steel base gives the dough a quick start and a crisp bottom crust, much like a baking stone. The rim supports the dough so it rises rather than spreading, and without the handle the pan fits on the lowest shelf.
FAQ
Why cover the bread at the start?
The foil traps steam from the dough. That keeps the crust soft for longer, so the loaf can rise fully before the crust sets.
Can I bake it in the 24 cm pan?
Yes, but use two thirds of the dough so the loaf does not rise over the rim. The baking time will be about 5 minutes shorter.
Can the dough rise for longer than 12 hours?
Yes, up to 18 hours at room temperature is fine, or up to two days in the fridge. The longer it rises, the tangier the flavour.
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