No-knead bread

No-Knead Bread – A Simple Delicacy Inspired by Memories

Do you remember the enticing aroma of freshly baked bread that weaves together the memories of your childhood? That feeling of comfort that embraces you with every warm, crunchy, and fluffy slice? This no-knead bread recipe will bring you exactly that feeling, while also having the advantage of being extremely simple to prepare, without requiring advanced baking skills. In just a few steps, you'll achieve a delicious bread that will make you feel like a true baker in your own kitchen!

Preparation Time: 15 minutes
Fermentation Time: 12-24 hours
Baking Time: 40 minutes
Total: 12-24 hours 55 minutes (depending on fermentation time)
Servings: 8

Ingredients:
- 500 g of flour (preferably type 650 for optimal texture)
- 13 g of fresh yeast
- 1.5 teaspoons of sugar
- 2 teaspoons of salt
- 340 ml of lukewarm water
- 2 tablespoons of olive oil (optional, for extra flavor)

Brief History:
No-knead bread has become popular in recent decades, but its roots stretch deep into culinary traditions of the past, when people used simple methods to bake bread at home. This is a technique that allows flavors to develop through slow fermentation, providing a slightly airy texture and a crunchy crust.

Step by Step – Your Guide to Perfect Bread

Step 1: Preparing the Dough
1. Start by sifting 500 g of flour into a large bowl. This will help aerate the flour and make the bread fluffier.
2. Add 2 teaspoons of salt and 1.5 teaspoons of sugar, mixing the dry ingredients well.
3. In a separate bowl, dissolve 13 g of fresh yeast in 340 ml of lukewarm water. Make sure the water is not too hot, as it can kill the yeast.
4. Once the yeast has dissolved, you can add 2 tablespoons of olive oil (if using). This will add a special flavor to your bread.

Step 2: Mixing the Ingredients
1. Pour the yeast-water mixture into the bowl with the flour. Use a spatula or a wooden spoon to mix the ingredients until everything is well combined. No need to knead! The goal is to achieve a wet and sticky dough.

Step 3: Fermenting the Dough
1. Cover the bowl with a clean towel or plastic wrap and leave it in the refrigerator for 12 to 24 hours. This step is essential for flavor development. I left it overnight, about 15 hours, and it turned out perfect!

Step 4: Shaping the Bread
1. The next day, take the dough out of the refrigerator. Sprinkle a little flour on a clean surface and turn the dough out onto it.
2. Shape the dough into a rectangle, folding the top over the bottom, then the left side over the right. This will help structure the bread and promote its rise.

Step 5: Second Fermentation
1. Let the dough rise for about 30 minutes, covered, until it doubles in size.

Step 6: Baking the Bread
1. Preheat the oven to 250 degrees Celsius (or maximum). Place a ceramic or cast-iron pot (with a lid) in the oven to heat well. This will create an ideal humid environment for baking.
2. Once the oven reaches the desired temperature, carefully remove the pot (be careful of the heat!) and gently place the dough inside. Cover with the lid and bake for 25 minutes.
3. After 25 minutes, remove the lid and allow the bread to bake for another 15 minutes, until it turns golden and crispy.

Step 7: Cooling and Serving
1. Once the bread is baked, remove it from the pot and let it cool on a cooling rack. It’s important not to cut it immediately, as the inside will still be very moist.
2. If you can’t resist, you can tear off a piece and enjoy it with butter or a spicy tomato sauce. It’s a true delicacy!

Practical Tips
- Types of Flour: You can experiment with different types of flour, such as whole wheat or rye flour, to achieve varied flavors.
- Spices and Herbs: Before baking, you can add herbs (like rosemary or marjoram) or spices (like garlic powder) to the dough for extra flavor.
- Olive Bread: You can add chopped green or black olives for a Mediterranean-flavored bread.

Frequently Asked Questions
1. How long should I leave it in the refrigerator? It’s recommended to leave the dough between 12 and 24 hours for the best results. The longer it sits, the deeper the flavor will be.
2. Can I use dry yeast instead of fresh yeast? Yes, you can use dry yeast. Use about 4-5 g of dry yeast and follow the same steps.
3. Why do I need to wait for the bread to cool? The bread will continue to bake a little even after being removed from the oven. Wait for it to cool to avoid a wet or gummy texture.

Pair With:
This bread pairs wonderfully with soups, stews, or salads. You can also enjoy it with fine cheeses or a selection of charcuterie for an elegant appetizer.

Add a little magic to your kitchen with this simple no-knead bread recipe. You will discover not only a delicious bread but also a fulfilling activity that will connect you with the culinary traditions of our grandmothers. Don’t forget to share this recipe with your loved ones and create new memories around the table!