Easy Homemade Artisan NO KNEAD BREAD

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

yeast

💰Cheaper: baking powder

Baking powder can be a cheaper leavening agent.

Put 400 grams of zero zero type flour into a large bowl.

Add 0.5 teaspoon of dry yeast and mix.

Add 300 ml of water gradually, mixing with a fork or spatula until a shaggy dough forms.

Add 1 tablespoon of salt after the yeast has dissolved in the water.

Mix until the flour disappears and the dough is sticky and soft.

Cover the bowl with plastic wrap and let it rest at room temperature for at least 6 hours.

After 6 hours, place the dough in the fridge for about 10 hours or more.

Take the dough out of the fridge and check for bubbles, indicating it's ready.

Flour a surface and turn the dough out onto it, adding flour to the top and bottom.

Fold the dough to reinforce it, adding more flour as needed to prevent sticking.

Place the dough into a bowl lined with a tea towel, adding flour on top, and cover it to let it rise for 2 hours at room temperature.

After 1 hour, check the dough; it should be growing.

Preheat the oven to 250°C (482°F) with a cast iron pot inside to heat up.

Carefully place the dough into the hot pot, making a cross on top with a knife.

Cover the pot and bake for 30 minutes at 200°C (392°F).

After 30 minutes, remove the lid and increase the temperature to 230°C (446°F) to brown the top for 15-20 minutes.

Check the bread; it should be golden brown and sound hollow when tapped.

Let the bread cool down before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens