No‑knead bread
Description
If you want to bake homemade bread but lack the necessary experience and a special starter, this bread recipe is for you! It turns out aromatic, tasty, airy, with a golden crunchy crust—the very reason everything is undertaken. The recipe is very simple, follow the step‑by‑step instructions Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
In a mixing bowl, combine the flour and salt, crumble the yeast, and stir.
- 3
Step 3
Add water.
- 4
Step 4
Knead the dough, shape it into a ball, cover it with plastic wrap, and let it ferment at room temperature for 12–18 hours. During fermentation, perform 1–2 folds.
- 5
Step 5
After 12–18 hours, you can begin shaping the bread.
- 6
Step 6
Dust the work surface of the table with flour and shape the bread into any shape you like: round, like a baguette, or a loaf, placing it in a baking pan. Let it proof for 1–2 hours; in my case the bread rested for 1 hour.
- 7
Step 7
Use a sharp knife to make slashes. It is recommended to bake according to the original recipe for 30 minutes at 250 degrees. However, as practice has shown, at such a temperature the bread may start to burn. I would bake it for 10 minutes at 250 degrees, then lower to 180 degrees and bake for another 20–25 minutes.
- 8
Step 8
Place the hot bread on a rack to cool, if you have the patience to wait, because it is very golden, fragrant, and crunchy.
- 9
Step 9
Inside, the bread also turned out to be very good, with a lace-like crumb. Very tasty!