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No-Knead Bread-
Baking your own bread is time-consuming and difficult? Are you kidding me? Are you serious when you say that! If you know the right recipe, baking bread yourself is child's play.
Baking your own bread is trendy and is currently conquering all cuisines in the world. The latest coup: The juicy-crunchy " No-Knead-Bread " - is celebrated everywhere. Rightly so, we find. Tasting? Still warmly dipped in olive oil and sea salt - delicious!
Ingredients (1 bread, 15 slices)
1/4 cubes (10 g) fresh yeast, 420 g wheat flour, 1 tablespoon salt, powder for dusting and for the hands, baking paper
preparation
1. Dissolve the yeast in 350 ml of lukewarm water. Mix the flour and salt in a bowl, preferably with a lid, with the wooden spoon. Then stir in yeast water under the flour.
2. Close the bowl with the lid or cover with a clean kitchen towel. Leave at room temperature for about 18 hours.
The special feature: The dough needs no extra heat and no intermediate treatment. In the 18 hours rest, a bubbly dough with many bubbles. The perfect basis for the juicy-crispy bread!
3. Dust the baking paper generously with flour. Remove yeast dough from the bowl with a spatula and place on the baking paper. Using the baking paper, fold the dough once or twice from all four sides until the dough is bread-shaped. Put the dough back in the bowl, close it or cover it and let it rest for another hour.
4. Heat a roasting pan or casserole in a preheated oven (electric cooker: 225 ° C / circulating air: 200 ° C) for approx. 30 minutes. Place bread dough with baking paper in the roasting pan and bake with lid for approx. 30 minutes. Reduce the temperature (cooker: 200 ° C / circulating air: 175 ° C) and bake the bread without lid for approx. 30 minutes. Remove and allow to cool. Enjoy with olive oil and salt or with one of our spread ideas from the next page.
Tip: For real lovers, we recommend a bread maker
