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No-knead Bread Loaf - Rohi Parāoa Kore-Poke (Same Day and Overnight Version)

A no-knead bread loaf made with your hands. Same day and overnight version.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Rising Time 1 hour 45 minutes
Servings 1 Loaf

Ingredients

The Dough - Te Pokenga

  • 2 C (500 ml) wai aromahana (lukewarm water)
  • 2 tbsp mīere (honey, you can also swap this maple syrup or any type of sugar)
  • 1 sachet īhi tere (instant yeast, 7g) OR 16 g (2 tbsp) Surebake/breadmakers yeast. (Note: I prefer instant yeast for this recipe, use surebake as the last resort).
  • 3 ¾ C (550 g) puehu parāoa kounga (high grade flour)
  • 2 tsp tote (salt, fine)

Instructions

The Dough - Te Pokenga

  • Add the wai (water) and mīere (honey) in to a large bowl. Stir it until the mīere (honey) is dissolved. Sprinkle over the īhi tere (instant yeast), stir again and leave until foamy for 5 minutes.
  • Add the puehu parāoa (flour) and the tote (salt). Stir it all together with a bread knife for 1-2 minutes until combined. It will be sticky, don't add any more flour.
  • Cover the bowl with a bowl cover or tea towel. Leave to rise for 30 minutes.
  • After 30 minutes, it is time to stretch and fold the dough. With wet hands, take a handful of dough from the side of the bowl, pull it high in the air (see video for reference) and then place it in to the centre of the bowl.
  • Turn the bowl a quarter turn and repeat that process. Every time you place the dough in to the centre it is one count. In total do 26-30 stretch and folds. This should take 1-2 minutes.
  • Cover the bowl again and leave for 30 minutes. Repeat the stretch and fold process. This time do 18-22 stretch and folds.

Same Day Version

  • After you have completed the second round of stretch and folds, cover the bowl and allow the dough to rise again for 15 minutes.
  • Grease your bread tin with neutral oil. Mine is 22cm long x 11cm wide and 10cm high. If you are using a tin that is similar size but not as high, it maybe better to split the dough between two tins.
  • Tip the dough on a very lightly floured bench. Don't handle the dough too much here.
  • Fold the dough in to the centre from the top and each side. Then take the bottom piece and flip it forward, over the dough. Tuck your hands underneath the dough and pull it towards yourself a couple of times.
  • Gently lower the dough in to the loaf tin, seam side down. Cover with a tea towel and allow to rise for 25-30 minutes or until it has doubled in size.
  • Pre-heat the oven to 180 °C on fan bake, 15 minutes before baking.
    Dust the loaf with a little flour or fine semolina. Score it down the middle.
  • Bake for 45 minutes.
    Cool on a baking tray for 5 minutes and devour.

Overnight Version

  • After you have completed the second stretch and fold process, cover the bowl and leave on the bench for 15 minutes. Then refrigerate for 2 - 24 hours.
  • When you are ready to bake, remove the dough from the fridge. Tip it straight on to a bench with no flour.
  • Fold the dough in to the centre from the top and each side. Then take the bottom piece and flip it forward, over the dough. Tuck your hands underneath the dough and pull it towards yourself a couple of times.
  • Lower the dough in to a greased loaf tin, seam side down. Cover with a tea towel to rise.
  • If the dough has risen in the fridge for 2-6 hours, rise the dough for 1 hour.
    If it has risen for 7-12 hours, rise the dough for 1 hour and 15 minutes.
    If it has risen for 13 - 18 hours, rise for 1 hour and 30 minutes.
    If it has risen for 19 - 24 hours, rise for 1 hour and 45 minutes - 2 hours.
    The main thing to look for during the second rising process is if the dough has doubled in size. Sometimes it can take 10 minutes less, other times it takes 10 minutes longer.
  • Pre-heat the oven to 180 °C on fan bake 15 minutes before baking.
    Dust the loaf with a little flour or fine semolina. Score it down the middle.
  • Bake for 50 minutes until golden.
    Cool on a baking tray for 5 minutes and devour.