Ingredients:
200ml water (0.85 cups)
25g sugar (2 tsp)
3g yeast (1 tsp)
300g bread flour (2 cups)
3g salt (½ tsp)
20g olive oil (2 tsp)
Preparation Time:
Active Prep Time: 20 minutes (excluding resting time)
Resting Time: 1 hour 25 minutes
Baking Time: 25-30 minutes
Total Time: 2 hours 15 minutes
Baking Mold Size:
Use a mold measuring 20.8 cm (L) x 11.8 cm (W) x 11 cm (H) to make a 450g loaf.
Baking Instructions:
Bake Time: 25-30 minutes
Temperature: 170°C (340°F)
Steps to Prepare No-Knead Bread
1. Prepare Wet Ingredients:
In a large bowl, combine 200ml of water, 25g of sugar, and 3g of yeast. Stir until the sugar and yeast dissolve.
2. Mix Dry Ingredients:
Gradually add 300g of bread flour and 3g of salt to the wet mixture. Stir until a dough forms.
3. Incorporate Olive Oil:
Add 20g of olive oil to the dough and mix it in using a spatula.
4. Rest the Dough:
Cover the bowl with a clean towel or plastic wrap and let the dough rest for at least 20 minutes.
5. Stir the Dough Again:
After 20 minutes, stir the dough again. This will help it rise without needing any kneading.
6. First Rise:
Let the dough sit covered in a warm place for about an hour until it doubles in size.
7. Shape the Dough:
On a lightly floured surface or silicone mat, transfer the dough and flatten it. Fold the dough in half four times, then shape it into a ball.
8. Divide and Shape:
Divide the dough into three equal parts. Shape each piece into a ball by rolling it between your hands and pressing it down gently.
9. Rest Again:
Let the dough balls rest for 15 minutes, covered with a towel.
10. Form the Loaf:
Roll each ball into a long strip, fold the edges, and roll tightly. Place the rolled dough into a baking mold.
11. Final Proof:
Let the dough rise for another 30 minutes in a warm place, or until the mold is 80-90% full.
12. Bake:
Preheat your oven to 170°C (340°F). Once the dough has risen, bake for 25-30 minutes until golden brown.
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