Quick Crusty, 'Holey' Bread

I've been baking bread for almost two years now. I've never been to any baking classes actually but I learned from the internet and books. I believe that it isn't really necessary to take up the classes but if you want to understand further on what you should do (if you don't like to read), then perhaps you might want to attend those classes. However, I prefer to learn from the books and internet but maybe someday, if I decide to open up a bakery, maybe I will go on a short course or something like that.

Today, I finally decided to make a no-knead bread. I've always thought that a good bread needs a good, long kneading process. All these while, I was intimidated by the thoughts of my bread being stone hard if I didn't knead it. But I was wrong. Kneading is not essential to a good bread. You can still get the perfect texture with a no-kneading bread recipe. However, I must say that the texture is different from the kneaded bread. This bread has a very nice crust with a chewy texture on the inside.

Recipe (3 small loaves) :
Source : ShareMyKitchen

• 500g bread flour
• 370ml lukewarm water
• 1 tbsp of honey
• 1 1/4 tsp of yeast
• 1 tsp of salt

Method : 

1. Dissolve honey in the lukewarm water. 

2. Put the bread flour into a big bowl and add yeast. 

3. Pour in the lukewarm water with honey.

3. Mix them together with a fork while adding the salt. The dough will be soft and sticky and not smooth.

4. Let it rise for an hour or so.

5. Line the baking tray with baking paper. Preheat the oven to 220C.

6.  When the dough has doubled, transfer the dough onto a generously floured surface. Shape them into 3 small loaves. 

7. Try to transfer the dough with the flour facing up or you can just sprinkle some flour onto it after it has been transferred to the baking tray.

8. Bake for about 15-20 minutes before lowering down the temperature of the oven to 160C and bake it for additional 10-15 minutes.