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4-Ingredients No-Knead Crusty Bread 免揉乡村面包

It has been so long since I have had time to update the blog!

Most of the time I was busy taking care of the baby, and when the flu season started, it was even worse, trying to also take care of the toddler when she fell sick.

There were some recipes that I've tried and liked, but some were lost since I didn't have much time to take photos and keep track (oh the pregnancy brain continued lol).

若想阅读中文版本,请在网页的右边 "Google Translate" 点击选择 中文简体 (Chinese Simplified)或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的,所以如果有疑问都可以问哦!

So, here is one no-knead bread which I quite like. It has a chewy inside, with a crusty crust. It is also slightly on the salty side, so it goes quite well with gravy, or to have it toasted and serve with some other savoury sides.

4-Ingredients No-Knead Crusty Bread

prep time: 2 hour and 15 MINScook time: 1 hourtotal time: 3 hours and 15 mins


  • 450g bread flour
  • 10g salt
  • 7g instant yeast
  • 340-360ml water


  1. Place bread flour in a large mixing bowl. Dig 2 small holes on opposite corner, and place in yeast and salt.
  2. Add water in gradually and mix to a dough. After adding in 340ml of water, if you need more, add in the water bit by bit, till it forms a dough (ie. not crumbly).
  3. Cover bowl with clingwrap, leaving out a small hole for air circulation. Proof in room temperature for 2 hours before placing into the fridge for at least 24 hours (maximum 7 days).
  4. After 24 hours, you can bring the dough (all or partially) out, and shape into a ball. You will need to dust the working area and your hands with flour, as the dough can be quite sticky.
  5. Place dough onto lined baking tray. Cover the dough with a clean damp cloth or clingwrap, and proof for 30-60 mins.
  6. Preheat oven to 225C. You can score the surface of the bread dough with a sharp knife and dust some bread flour if desired.
  7. Bake in the preheated oven for 20-30 mins, till the crust turns golden brown. Cool completely before slicing.

    - Recipe from Mrs P's Kitchen

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