There are recipes for bread without kneading on the site, but this recipe is still different. Well, it's a very, very lazy recipe, and the result is simply amazing! The bread turns out to be very crispy and with a very porous crumb, and how delicious it is, especially warm! Try to cook.
| Cook Time | 120 minutes |
| Servings |
loaf |
Ingredients
- 400 gram Flour wheat / Flour
- 1 gram Dry yeast
- 8 gram Salt
- 300 milliliters Water
Ingredients
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Instructions
- Sift flour into a cup, add yeast and salt. Pour water at room temperature.
- Gently knead the hand (literally 10-15 seconds). Cover with a film and leave for 24 hours (!!!) at room temperature.
- A day later, here's how the dough is prepared: it increased by 1.5 - 2 times and everything was "covered" with bubbles. The dough turns out sticky and viscous. No more flour needs to be added.
- Place the dough with a scraper on a floured table and use a scraper to roll out the dough into a layer (about 1-1.5 cm thick).
- Wrap one side of the formation, then the other (as in the photo).
- A bread baking dish (I have 13 x 23 cm), but need a little smaller, lubricate with vegetable oil and spread our bread blank. There is no need to break bread. Immediately place the bread pan in a preheated 200 °C oven for 55-60 minutes. Focus on your oven! Wrap the finished bread in a towel and let it cool completely.
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