No Knead Bread Easy Method

Ingredients:

2.5 Cups of All Purpose Flour

1/4 Tablespoons Dry Active Yeast

1.5 Teaspoon Salt

1/2 Cup Luke Warm Water

1/2 Cup water (more or less)

1 Teaspoon Sugar

Cornmeal or flour for dusting

Preparation:

I developed this method, using a bowl and a spatula, to fold and shape the dough. I found the other methods too messy & dough always sticking to my hands.

 

Stir the sugar in the 1/2 cup luke warm water. Stir in the yeast & let it sit till it gets frothy & rises.

Combine salt & flour. Add the water with yeast & with a wooden spoon, combine till it just starts coming together. Add the 1/2 cup water, more or less if needed, I use a total of 1 cup, for me one cup is just right. Cover the bowl where you made the dough & leave it in a warm place overnight, or about 14 hours. Dough is ready when its surface is dotted with bubbles.

 

Spray another bowl with olive oil. Dump the dough into this bowl. Sprinkle with some flour. Using a plastic or rubber spatula fold it over on it’s self a couple of times. Cover loosely with plastic wrap and let rest about 15 minutes.

Shape the dough to a ball with the spatula, & cover with a damp towel & let it rise for another couple of hours. It will be more than double.

 

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-8 quart heavy duty pot with lid in the oven while the oven heats ( make sure the pot & the lid is oven proof & can withstand the high temperature). I prefer a 5 quart cast iron Dutch oven with lid. Before I put it in the oven I get a piece of parchment paper cut & ready to place in the pot before putting the dough in. The parchment paper is handy for lifting the finished bread out & the cast iron pot is clean & ready to use again.

 

When the dough is ready, carefully take out the pot, uncover the lid, place the parchment paper in & plonk the dough ball inside the pan. Cover it back again & bake for about 30 minutes.

 

At the end of 30 minutes, carefully remove the lid & bake for another 15 minutes approximately. This allows the so special crust formation. Remove from the oven & I let mine set in the pot for 10 min. then using the parchment paper lift out & place on a trivet to cool. Slice & enjoy!

Comments