Bread made from unleavened dough

Unleavened Bread – A Simple and Delicious Indulgence

When it comes to the simple pleasures of life, nothing compares to the smell of freshly baked bread that spreads warmth and comfort throughout the home. This no-knead bread recipe is not only easy to make but also incredibly satisfying. With minimal effort and accessible ingredients, you will achieve a crusty bread with an airy texture and unmistakable flavor. Let’s start our cooking adventure!

Preparation time: 15 minutes
Fermentation time: 12-24 hours
Baking time: 40-50 minutes
Servings: 8

Ingredients:
- 400 g flour (ideally, use type 650 flour for optimal results)
- 270 ml lukewarm water (about 37-40 degrees Celsius)
- 10 g fresh yeast (or 3-4 g dry yeast)
- 1 tablespoon honey (can be replaced with sugar, but honey adds a subtle flavor)
- 1 and 1/2 teaspoons salt (salt helps strengthen the bread structure)
- 2-3 tablespoons olive oil (oil adds extra flavor and moisture)

A bit of history:
Bread is a fundamental food in many cultures, and recipes have evolved over time to adapt to various preparation methods. This no-knead bread recipe is a modern take on the traditional way of making bread, simplified to bring joy and accessibility to our kitchens.

Step 1: Preparing the dough
Start by sifting the flour into a large bowl. This will help aerate the flour and ensure a fine texture for the bread. Add the salt and mix well. Salt not only enhances flavor but also contributes to the firmness of the dough.

In another bowl, crumble the yeast with a knife and add it to the lukewarm water. Add the tablespoon of honey and mix until the yeast is completely dissolved. Honey not only feeds the yeast but also enhances the bread's aroma.

Add the 2-3 tablespoons of olive oil to the water and yeast mixture. Olive oil is an excellent ingredient for adding extra flavor and a glossy appearance to the crust.

Step 2: Forming the dough
Pour the liquid over the flour and mix with a spatula or your hands 3-4 times until the dough begins to come together. Don’t worry if the dough seems soft; this is normal! It will have a sticky texture, but this will lead to an airy and delicious bread.

Place the dough in a container with a lid and let it rest in the refrigerator for 12-24 hours. This slow fermentation process is essential for developing flavors and texture.

Step 3: Processing the dough
The next day, take the dough out of the refrigerator. Sprinkle flour on the work surface to prevent sticking. Turn the dough out onto the surface and sprinkle it with flour on top. Use your floured hands to gently press the dough into a rectangle or square.

Now comes the fun part. Fold the dough! Bring the left side of the dough to the center, then cover it with the right side. Repeat the same process with the new rectangle formed. This will help develop the gluten and give the bread a beautiful texture.

Step 4: Final fermentation
Sprinkle a kitchen towel with flour and place the dough on the towel, with the open side facing down. Cover it with another towel and let it rise for about an hour. This step will help achieve a fluffy and airy bread.

Step 5: Baking
If you want a crusty crust, use a clay pot or a baking dish. Preheat the oven to 250 degrees Celsius. Place the pot in the oven to heat up. Once the dough has risen, take the pot out of the oven, place the bread with the open side up, and cover with the lid.

Bake the bread for 25-30 minutes. Then, remove the lid and continue baking for another 15-20 minutes, until the bread is golden and crusty.

Step 6: Cooling and serving
Once the bread is baked, remove it from the pot and let it cool on a rack. This is the part where the aroma intensifies, and the crust becomes perfectly crunchy.

Serving suggestion:
This bread is delicious served warm, alongside butter, olive oil, or even an olive paste. You can also use it for sandwiches, bruschetta, or as an accompaniment to soups and salads.

Customized version:
If you want to experiment, you can add dried herbs or minced garlic to the dough for extra flavor. Additionally, sesame or sunflower seeds can add an interesting texture to the crust.

Nutritional benefits:
This bread is an excellent source of complex carbohydrates, providing long-lasting energy. The whole grain flour used is rich in fiber, which aids digestion and maintains intestinal health. Olive oil adds healthy fatty acids, beneficial for the heart.

Frequently asked questions:
1. Can I use whole wheat flour?
Yes, you can use a combination of white flour and whole wheat flour for a richer taste and additional nutritional benefits.

2. Why is it important to let the dough rest in the fridge?
Slow fermentation in the cold helps develop flavors and achieve a more complex texture.

3. How can I tell when the bread is done?
The bread is done when the crusts turn golden and sound hollow when tapped lightly on the bottom.

4. Can I add extra ingredients?
Certainly! Herbs, cheese, nuts, or olives are just a few ideas for additional ingredients.

In conclusion, this no-knead bread recipe is not only simple but also an excellent way to connect with the art of cooking. Experiment, adapt, and most importantly, enjoy every bite of warm, freshly baked bread. Cooking is a form of love, and this bread is a clear testament to that. Let’s enjoy simple yet flavorful moments!