Quick no-knead bread

Name: Quick no-knead bread
Ingredients: 500 g flour; 370 ml lukewarm water; 15 g fresh yeast; 1 teaspoon honey; 1 1/2 teaspoons salt

Pasta/Pizza - Quick no-knead bread by Albertina E. - Recipia

Quick no-knead bread is mixed in a bowl and baked until it has a golden crust and a soft, airy crumb. The soft, yeasted dough, mixed with just a spoon, is carefully moved to the pan so it keeps its air, then baked until golden. I cut thick slices and eat them with salted butter. Prep: 10 minutes. Cook: 45-50 minutes. Rest: 2 hours and 30 minutes. Total time: 3 hours and 25-30 minutes. Servings: 8. About 230 kcal and 6 g protein per serving.

Ingredients

500 g flour
370 ml lukewarm water
15 g fresh yeast
1 teaspoon honey
1 1/2 teaspoons salt

Preparation

1. Set aside 1 tablespoon of the flour, then put the rest in a bowl. Dissolve the yeast and honey in the lukewarm water and pour the mixture into the middle of the flour. 2. Add the salt and mix everything with a wooden spoon until combined. The dough should be soft. 3. Sprinkle the reserved flour over the top, cover the bowl with a towel and leave the dough to rise in a warm place for about 1 hour and 30 minutes. 4. Line a pan with baking paper and place the dough in it just as it rose in the bowl, without turning it over. 5. Bake in a preheated oven at 200°C for 45-50 minutes, until golden on top. 6. Take the bread out of the oven and leave it to cool for 1 hour.

Notes

Wheat flour contains gluten; you can replace the honey with a teaspoon of sugar. Serve a slice alongside soup, and I cut mine thick for breakfast. The water should be lukewarm, not hot; in a cool room, the dough may take more than an hour and a half to rise. Cooling is the part I don’t rush: the crumb is moister than toasted bread and settles as it loses heat. Keep it wrapped and eat it within 3 days.

Frequently asked questions

Can I replace fresh yeast with dry yeast?

Yes. Use 5 g of dry yeast instead of 15 g of fresh yeast.

Does whole wheat flour work too?

You can replace 100 g of the white flour with whole wheat flour. If the dough seems too firm, add 20 ml of lukewarm water.

Why did the crumb turn out dense?

The dough may not have risen enough. If it still doesn’t look airy after 1 hour and 30 minutes, leave it for another 15 minutes before putting it in the oven.

Does the dough need kneading?

No, mix it with a wooden spoon for about 2 minutes, until there’s no dry flour left in the bowl.