The idea that making bread is only for bakers and takes hours of kneading has long been outdated. New York Times journalist Mark Bittman recently made this super easy recipe, which doesn’t involve kneading.
For 1 loaf:
- 350 grams wheat flour (not patent flour, but real bread flour)
- 7 grams of dried yeast
- 1.5 tsp salt
- 360ml hot water
- Olive oil
Also nice: it does not have to rest for 15 (!) hours, as is the case with this no knead recipe.
The dough in this recipe gets quite wet, which makes the outside super crunchy, and the inside airy and soft. Just like a loaf of bread in your dreams should be…
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Place the flour with the salt and yeast in a large bowl. Add the water and stir until blended, the dough will feel quite limp. Cover the bowl with plastic wrap and let it rest for four hours in a warm environment (for example, on top of a cupboard in your living room or kitchen).
Brush your work surface with a little olive oil and place the dough on it. Fold it twice, and cover loosely with plastic wrap. Let rest for another half hour.
Now, while the dough has to rest for at least half an hour, preheat your oven to 220 degrees. Slide a 6-8 liter cast iron, ceramic or enamel pan into the oven while it heats up. When the dough is ready, remove it from the oven and carefully place it in the pan with the seam side up.
Shake the pan gently if the dough is not evenly spread over the bottom. This will become even more even during baking.
Cover with a lid and bake in the oven for 30 minutes. Remove the lid and bake for a further 15-30 minutes, until the outside is nicely browned. Remove the bread from the pan and let it cool on a rack.
Serve with butter or some olive oil and… Enjoy!
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