Artisanal bread without kneading

[For bread makers:]

Artisanal bread without kneading

Category: Yeast bread

Ingredients
wheat flour. baker. or a / c	460 g
dry yeast	1.5-3 g
salt chef.	10 g
water	360 g

Cooking method

• 1. Mix all dry ingredients in a container with a volume of 2-2.5 liters (if you make several portions, take a larger dish accordingly), pour in warm water, stir with a spatula until the water is absorbed. Mixing will take less than a minute. DO NOT knead.
• Then cover the container with the dough with a lid and leave for 2-5¹⁾ hours at room temperature. The dough should bubble and increase in volume by 1.5-2.5 times.
• 2. After that:
• a) if you need a relatively uniform large porosity and a more delicate taste, then knead and tighten the dough,
• b) if you need very large uneven lace holes like a ciabatta, then we do not crumple,
• then put the container with the dough in the refrigerator (best of all down, where vegetables are stored, etc.) for 12-48 hours. The most delicious, in my experience, is the dough, which stood in the cold for a day to one and a half.
• 3. After the holding time has elapsed, spread the dough on a table dusted with flour and shape into a round loaf. We put on baking paper lightly dusted with flour (it is most convenient to lay it on a smooth board or plate) and leave it uncovered for 40-60 minutes. A loaf in proofing will not increase much in size and may even blur slightly, this is not a problem.
• 4. Put a baking sheet in the oven, a container with water for steam and heat up to 230-240C. Cut the loaf (optional) and drop the blank on paper from the board onto a hot baking sheet. Bake for 15 minutes at 230-240C, then another 20-30 minutes at 200-210C. In the oven, the bread "grows" 1.5-2 times.
• 5. Take out, cool on a wire rack, without covering, for about an hour. It is better not to cut hot bread, so as not to damage the crumb structure and to give the bread "reach".
• ¹⁾ To get more aromatic bread with a richer taste, I put only 1.5-2 g of yeast on the same amount of flour and keep the dough at room temperature for about 5 hours:
• - one kneading after 2-2.5 hours of fermentation (preferably),
• - one more before putting it in the refrigerator (required).
• Then I knead the place as I climb in the cold (about twice a day for the first day).
• The crumb structure in this case is a little more uniform, but still very airy and elastic, "with holes".
• For bread makers:

• It takes about 50 minutes to bake in HP. The taste and aroma are incomparable. It is an excellent loaf in shape with a strongly convex roof. The roof was torn apart a little, but it added to its charm.

The dish is designed for

1

Time for preparing:

5 min + 5 min + 35 min

Note

This is a hybrid of the famous "bread without kneading" and "bread in five minutes". You really don't need to knead it, the molding is also elementary. The dough can be stored in the refrigerator for several days (the authors claim that up to 14, I have not checked).
The taste of the bread is salty, similar to artisanal French and Italian breads. The crumb is soft, very perforated, laced, slightly "rubbery". The crust is thin and crispy. It is stored without losing its properties for 1.5-2 days (the tastiest, of course, an hour after baking) Ideal with dry red wine and aged cheese.
Photo:
3 g yeast per serving, no wrinkles


1.5g yeast, a few warm and cold workouts

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[Serenity]

Serenity , beautiful bread! And the crumb is so delicious, with holes! Thanks for the recipe!

[Serenity]

Serenity , beautiful bread! And the crumb is so delicious, with holes! Thanks for the recipe!

To your health! I hope you will like it.For me personally, this bread is just a find: a very pleasant result with a minimum of effort. I usually knead two servings and bake one on the second day and one on the third.

Thanks for the simple, concise bread recipe !!!!

Thanks for the simple, concise bread recipe !!!!

It couldn't be easier

Have you tried adding rye flour or whole grain flour .... or bran .... or what else?

Have you tried adding rye flour or whole grain flour .... or bran .... or what else?

yes, I tried to add peeled rye 50/50. The bread turned out a little denser and darker, with a slight aftertaste.
I didn't add anything else, because all sorts of nuts-seeds don't go to him, IMHO.

Thanks for the quick response!!!! I want to experiment .... add flakes of wheat germ and some amaranth flour !!!! I promise to share the result!

: hi: How interesting .... Usually the bread should be kneaded well, folded and stretched, but here it is so simple. Only now wait for a long time 36 hours in the refrigerator. Need to try. Thank you!

[Serenity]

Serenity , beautiful bread!
And tell me, can you replace dry yeast with pressed yeast and how many are needed then?

: hi: How interesting .... Usually the bread should be kneaded well, folded and stretched, but here it is so simple. Only now wait for a long time 36 hours in the refrigerator. Need to try. Thank you!

You need to wait at least 12 hours, after which you can bake. And the dough can lie in the refrigerator for up to 36 hours (in my experience, I haven't tried it longer and don't see the need).
Try it, I hope you like it

And I've already kneaded the dough. If possible, I will report back.

[Serenity]

Serenity , beautiful bread!
And tell me, can you replace dry yeast with pressed yeast and how many are needed then?

Thank you
Can be replaced with fresh, 8-10 grams per 460g flour.

And I've already kneaded the dough. If possible, I will report back.

good luck! we wait

Thank you
Can be replaced with fresh, 8-10 grams per 460g flour.

Thank you, I'll deliver it today too.

And I've already kneaded the dough. If possible, I will report back.

And we will observe in the bushes while there is still time to eat and homemade bread too.

bread with amaranth flour and wheat germ !!!! Thanks again for the bread recipe !!!!

What a pretty loaf. With amaranth flour it came out denser, I see. How does it taste?

and the dough is liquidish with so much water?
sticks?

and the dough is liquidish with so much water?
sticks?

Yes. Not as liquid as ciabatta, but close to that. It is very soft, smooth, slightly spreads when proofed. But then it grows very well in the oven.
Shl still sticks like, if you don't dust it with flour. But it is also important not to overdo it with flour, otherwise the crust will be thick. It's good that the dough is not whimsical at all - it stuck to the board several times on which it stood, and part of it stretched out. And nothing, it still gathers and rises when baking, as if it should be

I made a double portion, now I have already put half of it into proofing, in a bread pan. I left the second part for tomorrow or the day after tomorrow

What a pretty loaf. With amaranth flour it came out denser, I see. How does it taste?

The loaf is really denser than yours ... My family really liked the loaf !!! amaranth flour gave a light nutty, and wheat germ - a slightly sweet taste !!!! The bread, even though it looks tight, is very airy, light with a thin crust !!!! Thanks again for the recipe !!!!

I'm glad, that you liked
We should also create something with whole grain ...

Thank you
Can be replaced with fresh, 8-10 grams per 460g flour.

Good Sunday morning !!! I want to bake such bread, and I have a question - this is bread of long fermentation, is it possible to reduce the amount of yeast (fresh). It seems to me from 8gr and so trample it in a day !!!

[Serenity]

And I brought my own bread. Everything turned out great, the bread is delicious and the preparation is quite simple!



Serenity , thanks a lot for the recipe!

And my dough is like a stick 🔗 It seems that, as always happens with me, I overdid it. Fold and crush this dough before proofing, it seems, is not necessary? And it smells good! I’ll wait until it cools down, and before the competitors come running, I’ll take this "decorative element"
🔗 There is no famous nostril, but it didn’t get too thick after my manipulations. The taste is excellent - salty, moist bread and it is a pleasure to make. Low bow for the recipe!

[Serenity]

And I brought my own bread. Everything turned out great, the bread is delicious and the preparation is quite simple!
Serenity , thanks a lot for the recipe!

what a handsome man! and the texture is simple.
And what do you cut, if not a secret?

Good Sunday morning !!! I want to bake such bread, and I have a question - this is bread of long fermentation, is it possible to reduce the amount of yeast (fresh). It seems to me from 8gr and so trample it in a day !!!

And good to you!
Of course, trample Two times should grow exactly. But then in the refrigerator it grows a little in size, more, as it were, thickens, "rubbery".

And my dough is like a stick It seems that, as always, it happens to me - I overdid it. Fold and crush this dough before proofing, it seems, is not necessary?

No, you don't need to bend or fold - just give it a rounded shape and pinch from below.
Nothing, the main thing is that it’s delicious. Next time it will definitely work out!

And if you put it in a bread maker and turn on baking - I wonder if it will work out?

what a handsome man! and the texture is simple.
And what do you cut, if not a secret?

What a secret here! I cut it with a large fillet knife, moistened with some water.

And if you put it in a bread maker and turn on baking - I wonder if it will work out?

I don't know, I only bake in the oven. I suppose it will turn out the same, but with a brick.
Try it, fiddle with it at least. Then tell

What a secret here! I cut it with a large fillet knife, moistened with some water.

I seem to have sharp knives, but good cuts do not work out so there is some secret here!

I seem to have sharp knives, but good cuts do not work out so there is some secret here!

No, I don't always get cuts either. Namely, they do not open as needed, but in your bread the cuts have opened completely (I myself was surprised and delighted).

Second attempt 🔗 🔗Not without jambs: I forgot to cut, about steam too. I had to give in a couple in the middle of baking. And the dough turned out thinner than the first time. Then the water was measured in ml, and this time on the scales in grams - I was convinced that these are different values. About "shaking off on a baking sheet" - this is not my case, because the dough sticks to the board along with the flour during proofing. Do not add flour in a layer.
And yet - here they are! The dough is unbreakable, the recipe is wonderful, the bread is delicious! I will bake and repeatedly!

Second attempt

Great holes!
I use a glass board for proofing, it glides better from it. So if you have one, give it a try. Although it also sticks to me regularly, I already wrote

what an interesting recipe, I will definitely try to make your bread

I mixed everything yesterday, from 8 pm the dough stood on the table until one in the morning - it rose 3 times, tonight I will bake it in a bread maker, what happens - I will write.

I mixed everything yesterday, from 8 pm the dough stood on the table until one in the morning - it rose 3 times, tonight I will bake it in a bread maker, what happens - I will write.

good luck!

I am reporting. She took the dough out of the refrigerator and warmed it for an hour right in the saucepan. Since the oven is still in HP, I did not add flour to it. For an hour, one can say he did not rise at all, except that he became a little more even. It baked for 40 minutes, but this is not enough, the crust began to turn yellow a little, and the crumb is damp, although it was formed perfectly, everything is present, and the holes and density are normal, the knife does not break it, but a little sticky. It takes about 50 minutes to bake in HP. The taste and aroma are incomparable. It is an excellent loaf in shape with a strongly convex roof. The roof was torn apart a little, but it added to its charm. We ate this wet bread in one evening. The author of the recipe, add, if not difficult, about HP to the recipe.

Let's finish our loaves and be sure to bake bread according to this recipe! So perforated, mmm

Olga, can you tell me if the water in this recipe can be replaced with milk or kefir?

We ate this wet bread in one evening. The author of the recipe, add, if not difficult, about HP to the recipe.

Added thanks

Olga, can you tell me if the water in this recipe can be replaced with milk or kefir?

I have not tried it, but technically it is possible.

Let's finish our loaves and be sure to bake bread according to this recipe! So perforated, mmm

place the dough in advance. it will just ripen, there will be no need to wait.

Thanks for the answer. I will try to do this and that. I was very attracted by the simplicity of this recipe. I will write about the result.

[Serenity]

Serenity, Olga! I tried to make your bread - some positive emotions!




Very simple, very tasty! Dark blotches on the cut - the windy crust did not dissolve in the dough, but this did not affect the taste at all!
Thank you, I will bake again!

[Serenity]

Serenity, Olga! I tried to make your bread - some positive emotions!
Very simple, very tasty! Dark blotches on the cut - the windy crust did not dissolve in the dough, but this did not affect the taste at all!
Thank you, I will bake again!

Glad you liked it
And why is the windy crust?

I don't even know what to say. When the dough was on the table, I covered it with a towel, after 3 hours, before putting it in the refrigerator, I tightened it with a film, because the top of the dough darkened. So it remained darkened, that is, the surface of the bubbly mass was darkish and like a thin crust, something like this

I don't even know what to say. When the dough was on the table, I covered it with a towel, after 3 hours, before putting it in the refrigerator, I tightened it with a film, because the top of the dough darkened. So it remained darkened, that is, the surface of the bubbly mass was darkish and like a thin crust, something like this

Ah, got it. It is necessary to cover with a lid immediately after stirring - not airtight, but it is imperative that it is covered all the time of fermentation. Only during proofing after molding does the dough remain open (but it will not have time to wind in an hour). Apparently there weren't enough towels, too much breathability.
My recipe says to cover up. Just in case, now I will add that the lid

Well, nothing, it's just the first damn