This bread recipe is really the laziest, it requires no knead at all.
Waiting makes the gluten develop instead, so an ingredient that you really need is planning.
As usual first things first, the recipe. And if you want to know more about bread techniques, continue scrolling down!
No knead bread
- 500 g Bread flour Can be a mix of while and wholemeal
- 350 g water
- 2 g dry yeast or 6 of fresh yeast
- 10 g salt
- Dissolve the yeast in warm water
- Mix all the ingredients in a bowl until you have a sticky dough. If not sticky, add a bit more water. Rest for 5-10 min
- Pick one side of the dough and fold it over. Turn 90 degrees and fold again. Total 4 folds.
- Cover the dough and put in the fridge for 12-24h.
- Next day, extend the dough on a surface sprinkled with flour and extend carefully on a rectangle shape. Cut in half. Sprinkle seeds on top of each half and twist the dough. Place on parchment paper and let it rise for 2 h
- Bake on a preheated oven at 250c for 10 min, with a tray with boiling water for moisture. After 10 min take the tray out and reduce temp to 220. Bake for another 20-25 min
Kneading VS Stretch and Fold: Stretch and fold is used for wetter dough which may be too sticky to knead and often left to rise longer. Folding develops gluten gently and can produce breads with an open crumb from the elasticity (source)
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