This bread dough does not require kneading. It is one of the quickest and easiest recipes you can find to start baking bread!. With this formula the fear of baking bread is lost. It is the proof that it is not necessary to be an expert to bring to the table a good loaf of bread. It is also perfect for more experienced bakers, when they have little time to prepare a dough but do not t want to sacrifice eating healthy.
- 475 g bread flour
- 25 g whole wheat flour
- 330 g wáter
- 10 gr salt
- 1.5 g instant yeast
Combine all the ingredients in a mixing bowl. Stir with a large spoon or spatula, or by hand. The dough should be sticky and coarse. Let the dough rest for 5 or 10 minutes.
Stretch and fold the dough in the bowl: reach under the front end of the dough and stretch it out; then fold it back onto the top of the dough. Do this from the back end and then from each side. (Follow this video)
Then flip the entire mass of dough over and tuck it into a ball. Place the dough back in the bowl, cover with plastic film and let it sit in the refrigerator overnight or for at least 10 hours.
Remove from the refrigerator and let it sit at room temperature for 30 minutes more.
To shape this bread, gently pat the risen dough into a thick rectangle and follow a series of steps showed in this video.
Finally, loosely cover with plastic wrap, and proof at room temperature for about two hours until increased to 1½ times its original size.
About 45 minutes before baking, preheat the oven to 250º C with a steam pan in place (and a baking stone if you have one).
Remove the plastic wrap from the dough and transfer it to the oven. Pour about 1 cup of hot water into the preheated steam pan. You can also use a spray bottle such as a plant mister and spritz the oven walls a couple times to create additional steam. Then lower the oven temperature to 230 ° and bake for 10 minutes. Finally lower the temperature to 200º and bake for another 10 to 15 minutes, until the crust is a rich golden brown. The bread should sound hollow when thumped on the bottom.
Let the bread cool down on a wire rack.
Instant yeast does not require hydrating in warm water. On the other hand, active dry yeast must always be hydrated first. You can use either of them, though if you use active dry yeast it’s best to increase the amount to 2 g. Instant yeast is available to home bakers under different brand names such as Bread Machine Yeast, Rapid Rise, Instant Rise,