I find the no knead recipe to be ok, but always cut back on the salt (health reasons) and find it a little bland to be honest.
there is your problem,
while you may get away with reducing the salt, reduce it to much and it will cause problems
Salt is used in bread recipes to control the rate of fermentation and to improve the flavour.
The presence of salt in a dough inhibits fermentation, which strengthens the developing gluten.
This results in a bread with a stable crumb, a long shelf-life and more taste than breads without it.
most likely not the same as tesco's recipe,
but it may be close enough.
Tiger bread recipe
Ingredients
600g strong plain flour
2 to 3 tablespoons toasted sesame seed oil
3 teaspoons sugar
2 teaspoons salt
1 (7g) sachet of easy cook yeast
tepid water to mix, depends on how much flour will absorb
2 tablespoons rice flour
Preparation method
1. Put all ingredients into mixer, keeping salt and yeast apart, mix adding water until it forms a soft 'lump', continue for another minute or two. Leave in mixer to rise. When it has doubled, whirl it around in mixer for another minute to knock it back down. let it rise again. Shape it with floured hands, it should feel lovely and pliable, not stiff and lumpy.
2. Make rice flour into a paste and brush or spread it over the loaf, cover with oiled cling film. When double in size, cook in a hot oven for this one because you want the rice flour to brown well. 220 C / Gas 7 for 25 to 30 minutes.
