If you want to bake homemade bread, but there is no relevant experience and special leaven, then the recipe for this bread is for you! It turns out fragrant, tasty, porous, with a ruddy crispy crust, that's what everything is started for. The recipe is very simple, follow the step by step recommendations.
Main Ingredient: Flour / Yeast
Dish: Baking / Bread
- Wheat flour - 3 Glasses
- Water - 1 and 1/3 Glasses
- Salt - 1.5 Teaspoons
- Yeast - 1/4 Teaspoon
How to cook "Bread without kneading"
Prepare your ingredients.
In a bowl for kneading dough, mix flour, salt, crumble yeast, stir.
Pour in water.
Knead the dough, pick it up in a ball, cover with plastic foil and let it ferment at room temperature for 12-18 hours. In the process of fermentation, do 1-2 kneading.
After 12-18 hours, you can start molding the bread.
Sprinkle flour on your countertop and shape the bread into any shape you like: round, loaf, or shaped by placing it in a baking dish. Let the proofer for 1-2 hours, in my case the bread was proofed for 1 hour.
Make notches with a sharp knife. It is recommended to bake in accordance with the original recipe for 30 minutes at a temperature of 250 degrees. But, as practice has shown, at such a temperature regime, bread can begin to burn. I would bake it for 10 minutes at 250 degrees, then lower it to 180 degrees and bake for another 20-25 minutes.
Place the hot bread on the cooling rack if you have the patience to wait, because it is very ruddy, aromatic and crunchy.
Inside, the bread was also very good, with an openwork crumb. Very tasty!