No-Knead Bread
Baking and Desserts • Russian
Description
The bread will initially be a bit wet, but once it cools on a rack, the moisture will evaporate.
Ingredients
- Wheat Flour 15 oz
- Dry yeast 0 oz
- Water 10 fl oz
- Salt 0 oz
- Sugar 0 oz
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
Mix all the dry ingredients in a large, high pot.
Step 2
Warm the water slightly, mix it with the oil, and pour it into the dry mixture. Stir with a spoon — the dough will be quite liquid, and you can't mix it by hand, which is how it should be.
Step 3
Cover with a lid and let it rise for at least 12 hours! The thing is, there are very few yeast, and the dough will rise thanks to the gluten, so to speak.
Step 4
Then, use a spoon to fold the dough and pour it onto a generously floured surface, folding the edges into the center to create a sort of envelope in the flour, and transfer it to a baking dish — it should have a lid, so a ceramic pot or cast iron pot will work, as long as it can be used in the oven. Let it rise and then place it in the oven preheated to 430°F.
Step 5
Bake the bread covered for the first 20 minutes, then uncover and bake for another 15–20 minutes.
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