No-Knead Bread

Ingredients for 1 servings:

• 3 cups flour
• 1 ½ cup(s) water
• ½ tsp dry yeast
• 1 ½ tsp salt
• Flour , for editing

Instructions

Working time approx. 20 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 20 minutes

extremely tasty, extremely simple, no kneading

Combine flour, yeast, and salt in a bowl. Add water. Mix everything just until a sticky dough forms. This takes about 15-20 seconds. Do not knead! Cover the bowl with a towel or plastic wrap and let it rest for about 18 hours. Then place the dough on a floured work surface. Lightly flour your hands and gently press the dough on the work surface to form a roughly rectangular, flat shape. Fold the dough once crosswise and once lengthwise. Then cover the dough again with the towel and let it rest for 15 minutes. Now dust another towel or proving basket with flour or bran. This should be done quite generously so that the dough does not stick. Now roughly shape the dough into a round shape and place it on the towel or in the proving basket, dust with flour again, cover with another towel, and let it rise for another 2 hours. Preheat the oven to 250-260 degrees. The bread will have the best crust and shape if baked in a cast iron or enamel pot. Preheat the pot in the oven. Transfer the dough from the towel or proving basket to the hot pot and close the lid. Bake for 30 minutes with the lid closed. Then remove the lid, reduce the temperature to 220-230°C, and bake for another 15 minutes. Remove the bread from the oven and let it cool. Tip: If you don’t have a pot, that’s no problem either. You can bake the bread on a preheated baking sheet or pizza stone and cover it loosely with aluminum foil, a metal bowl, or something similar for the first 30 minutes, then remove the bowl for the last 15 minutes. Variations: You can use only white flour. However, the recipe is so versatile that you can use all kinds of other flours. Pure whole wheat flour works too, but you’ll need to use a bit more yeast. This is my newest favorite bread recipe. It originated in the USA, where it was popularized as “no-knead bread” by the New York Times. It’s truly the simplest recipe imaginable and results in a loaf that looks and tastes as good as, or even better than, store-bought bread. The crust and crumb are truly amazing.