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No Knead Bread in the Remoska Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 33 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 10 hours 55 minutes
  • Yield: 12 servings (about one medium loaf)
  • Category: Bread
  • Method: Baking
  • Cuisine: International

Description

This no-knead bread recipe utilizes a Remoska electric mini oven to create a crusty, artisanal loaf with minimal effort. Combining simple ingredients and an extended fermentation time, the dough develops rich flavor and bubbly texture before being baked to golden perfection in the Remoska. Ideal for bread lovers seeking a straightforward, hands-off approach to homemade bread without traditional kneading or large ovens.

Ingredients

Main Ingredients

  • 450 gr (3 cups) Bread Flour
  • 11 gr (2 teaspoons) Instant Yeast
  • 6 gr (1 teaspoon) Fine Table Salt
  • 320 ml (1 1/3 cups) Lukewarm Water

Instructions

  1. Combine Dry Ingredients and Yeast: In a large mixing bowl, mix the bread flour and salt thoroughly. Create a well in the center of this mixture and place the instant yeast at the bottom.
  2. Add Water and Mix: Pour the lukewarm water over the yeast in the well. Using a spatula, start mixing from the center, gradually incorporating the flour from the edges until all ingredients come together into a sticky dough with no visible dry flour. You may use your hands for better incorporation if preferred.
  3. First Proof: Cover the bowl with a tea towel and let the dough proof for 8 to 12 hours at room temperature. This long fermentation develops the dough’s flavor and texture.
  4. Prepare the Dough Ball: After proofing, the dough will have risen noticeably and will be sticky and bubbly. Transfer it onto a floured surface and gently bring it together into a large ball shape.
  5. Shape Using Stretch and Fold: Use the stretch and fold technique by pulling one side of the dough and folding it toward the center, pressing lightly to adhere. Rotate the dough 90 degrees and repeat. Continue this a few times until the dough feels resistant and begins to tear slightly when stretched.
  6. Second Proof: Flip the dough ball over and place it on a sheet of baking paper. Let it proof again for 30 to 45 minutes to allow for slight additional rise.
  7. Preheat and Bake in Remoska: Place the baking lid on the Remoska Tria pot and turn it on, allowing it to heat for 5 minutes. Optionally score the dough’s surface with a sharp knife to help with expansion. Carefully remove the hot lid, place the proofed dough and paper inside the Remoska, then cover with the lid. Bake for 35 to 40 minutes until the crust is golden and well-baked.
  8. Cool the Bread: Turn off the Remoska and remove the lid. Allow the bread to cool inside the pot for 10 to 15 minutes to finish the baking process gently. Then remove the loaf and place on a cooling rack to cool completely before slicing.

Notes

  • Using hands for mixing helps ensure even hydration but is optional if you prefer spatula-only mixing.
  • The long proofing time at room temperature is essential for flavor development and gluten formation in this no-knead method.
  • Handling the sticky dough gently helps maintain the bubbles formed during fermentation, which contribute to the bread’s airy texture.
  • The stretch and fold method replaces traditional kneading to develop gluten structure without toughening the dough.
  • Using baking paper inside the Remoska prevents sticking and aids in easy removal of the loaf.
  • Cooling the bread inside the pot initially helps set the crust and finish baking evenly, preventing sogginess.

Find it online: https://ivysrecipes.com/no-knead-bread-in-the-remoska-recipe/