No-Knead Bread

Ingredients for 1 servings:

• 500 g flour (semi-white flour)
• ¼ tsp dry yeast
• ½ tsp salt
• 400 ml water, lukewarm

Instructions

Working time approx. 15 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 40 minutes; Total time approx. 14 hours 55 minutes

A bread with semi-white flour and dry yeast – no kneading.

Place the flour, yeast, and salt in a large mixing bowl and mix briefly with a fork. Add the water and mix the mixture with a fork for a maximum of 1 minute, but do not knead. Cover the bowl with plastic wrap and place a plate on top. Place the bowl in a warm, but not heated, place and let rest for at least 12 hours. Lightly butter and flour a cake pan. Using a spatula, carefully transfer the dough from the bowl directly into the pan. Do not knead the dough. Form an oblong tunnel out of a piece of reinforced aluminum foil, slightly longer than the pan, by bending the foil over your forearm. Cover the pan with this. Place the pan with the dough in a warm place and let rest for at least 2 hours. Preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit) and bake the covered pan with the dough for 30 minutes. Carefully remove the plastic wrap and let the bread brown for about another 10 minutes at the same heat. Let the bread cool on a wire rack.