John Myers
Bread / Buns: No-Knead-Bread – Trend from USA
The perfect bread / buns: no-knead-bread – trend from usa recipe with a picture and simple step-by-step instructions.
- 420 g Wheat flour type 550
- 10 g Fresh yeast
- 15 g Baking malt
- 1 tablespoon Salt
- 1 tablespoon Olive oil
- 350 ml Lukewarm water
- Dissolve the yeast in lukewarm water. Mix the flour with the baking malt and salt.
- Pour in the dissolved yeast and stir a batter with a wooden spoon. Add olive oil and stir.
- Cover the bowl and let the dough “work” overnight (approx. 18-20 hours) at room temperature. After this time it collapsed again and smells slightly sour and has a blistered structure.
- Sprinkle baking paper generously with flour and use a pastry card to get the dough out of the bowl. Using the baking paper, fold the dough four to eight times on all sides until the dough is loaf-shaped. It’s quite spongy and thin rather than firm.
- Put the dough together with the baking paper in a baking dish (with a lid), cut the paper flush and let it rest for another hour.
- Preheat the oven to 225 degrees (lower / upper heat), bake bread dough including baking paper and lid for about 30 minutes. Then remove the lid, reduce the temperature to 200 degrees, spray the bread with salted water and bake for another 30 minutes.
- Take out and let cool down. Tastes good with olive oil as a dip to kneel down.
- TIP: Bread is also a pleasure with spelled flour. Quantities for this: 450 g spelled flour and only 300 ml water. Otherwise everything is as described above.
- Note 9: You can buy baking malt on the Internet, e.g. at the big auction house.
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