No-knead Bread

This no-knead bread recipe offers a delightfully simple way to bake fresh bread at home without traditional kneading techniques. With just a few basic ingredients and some time, you can create a loaf with superb texture and flavor. An interesting aspect of this recipe is the flexibility in leavening options. You can choose between using a sourdough starter or dry yeast, depending on what you have available or your personal preference. 

• Sourdough Starter: This option is ideal for those who prefer bread with a more complex flavor and a subtly tangy note. Using a sourdough starter requires more time for fermentation, but the result is a richer taste and sturdier texture.
• Dry Yeast: For those with less time or who are not ready to work with a starter, dry yeast provides a quicker yet effective way to raise bread. It simplifies the process while still delivering delicious, airy, and flavorful bread.

Choosing between these two methods allows you to tailor the baking process to your own schedule and taste preferences, while still enjoying the pleasure and satisfaction of homemade bread.

Ingredients (for one loaf):

Using Sourdough Starter:

• 60 g sourdough starter (liquid levain)
• 250 g water
• 370 g flour (100 g whole wheat, 270 g white)
• 2 g salt

Using Dry Yeast:

• 300 g water
• 370 g flour (100 g whole wheat, 250 g white)
• 1 g dry yeast
• 2 g salt

Instructions:

1. Preparation:

• Mix the water, flour, sourdough starter or yeast, and salt in a bowl or mixer until well combined.
• Cover and let rest at room temperature for up to 2 hours, then transfer to the fridge for 8-12 hours or more.
• Gently shape the dough on a floured surface and place it in a floured proofing basket.
• Store in the fridge for another 8-12 hours or more. 

1. Assembling the Brick:

• Place the Brick in a cold oven and preheat to 250°C (482°F) for 30 minutes.
• Carefully remove the Brick, turn the dough into it, and make a deep score along the middle of the loaf.

1. Final Cooking:

• Replace the lid and put the Brick back into the oven. Once inside, reduce the temperature to 240°C (464°F).
• Bake with the lid on for 30 minutes, then remove the lid and continue baking for another 15 minutes.
• Remove the bread from the oven and let it cool on a rack before slicing.

Notes:

• This method leverages long, slow fermentation for flavor development and texture without the need for extensive kneading.
• The sourdough version is particularly flavorful and benefits from the extended fermentation in the fridge, which can enhance the bread’s taste and texture.
• The dry yeast version is slightly quicker but still benefits from the slow rise for better flavor.

Enjoy your freshly baked, crusty, no-knead bread perfect for any occasion!