With This Recipe You Never Knead To Buy Bread Again

World's Easiest Yeast Bread recipe Artisan, NO …

WEBMar 25, 2020 · No problem! Just bake it on a tray – see the recipe notes. 3. Preheat oven & pot. 30 minutes before dough has risen, or while …

Rating: 5/5
1. Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
2. Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).
3. Optional – refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
4. Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.

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NoKnead Bread Culinary Hill

WEBJan 15, 2022 · Let dough rest for about 15 minutes. Sprinkle a little more flour on the work surface and using your fingers or a pastry scraper, …

1. In a large bowl, whisk together the flour, yeast, and salt. Add the water and mix with a wooden spoon until you have a shaggy, sticky dough. This should take roughly 30 seconds. You want it to be really sticky, maybe even unusually wet looking.
2. Cover the bowl with plastic wrap and allow to rest for 18 hours in a room temperature (70-72 degrees) space to ferment, out of direct sunlight. The dough will be ready when it's dotted with bubbles and appears a bit darkened.
3. Place the dough on a lightly floured work surface. Sprinkle a little flour on the dough, fold it over on itself once or twice and loosely cover with plastic wrap. Let dough rest for about 15 minutes.
4. Sprinkle a little more flour on the work surface and using your fingers or a pastry scraper, quickly shape dough into a ball.

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