Faster No Knead Bread
It requires only 2 hours to have this amazingly easy artisan bread, so no overnight proofing, no long kneading times to achieve this loaf with a nice golden crust and soft crumb.
(250 gr) Strong flour
(with at least 11 % protein)
(3.5 gr) Instant dry yeast
(or 12 gr fresh yeast/half cube)
+ 1 Tbsp lukewarm Water (200 ml)
Place the flour in a large bowl. Add yeast and sugar (READ NOTES).
Pour in water slowly while mixing with a fork.
Add salt and mix to allow the dough to absorb it. You'll end with a sticky dough.
Sprinkle the dough with 2 tablespoons of flour and cover with a clean kitchen towel.
Place the bowl in a warm draft-free place and let the dough rest for 1 hour and 30 minutes.
After the resting time, the dough should have doubled in size.
Place the dough on a well-floured baking tray and sprinkle with a little bit of flour. Using a floured bench scraper, roll dough over on itself a few times to give it a long cylindric shape.
Generously flour your hands and twist the long sides a few times while stretching and pulling it out to make a long, loaf-like shape.
Sprinkle with a little bit of flour and cover the loaf with a clean kitchen towel. Let it rest while heating the oven (about 20-30 minutes)
HOW TO BAKE
Turn on the oven to 465°F/ 240°C. In a oven-proof saucepan pour 4 cups of water and bring to a boil.
As soon as the oven as reached the right temperature place the saucepan in the oven’s floor. Quickly place the bread inside and close the door.
Low the temperature to 400°F / 200°C and bake until golden brown on top, about 30 minutes.
If you using fresh or active dry yeast, mix it with the water and sugar and let it rest for 10 minutes before adding it to flour.
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