Quick loaves, without dough
(technique no-knead)

Sometimes I happen to notice that I have finished the bread at home earlier than expected ... and I don't want to go to the bakery to get some freshly baked.

At home I prepare different types of bread but in general they all require careful and long processing and leavening.

By dint of trying and consulting cookbooks, however, I found a recipe that, in addition to giving a satisfactory result in a short time, requires minimal processing!

Thanks to the technique of no-knead or, as many people like to say, no-knead the work required is really limited.

Among other things, I tried to do it, always maintaining the same proportions of water and flour, with different types of flour, for example with only semi-white flour (flour 0, in Italy) or only white flour (00, in Italy).

Bread always works wonders!

All that remains is, starting as always with the ingredients, to start cooking!

Ingredients for 3 or 2 loaves:

Preparation:

Dissolve the brewer's yeast and honey in the water and wait a few minutes.

Pour into a bowl to mix the flours already mixed with salt.

Make a fountain and pour the water with the yeast and honey in the middle.

Mix, preferably with a wooden spoon, just enough to wet all the flour; don't be afraid if the dough doesn't look very inviting!

Sprinkle everything with a handful of flour, cover (I use a plastic bag) and leave to rise for a good hour and a half, away from drafts (I keep the bowl in the oven off).

 After this period and possibly with the help of spatulas (tarot cards) transfer the dough, always ugly and sticky to look at, on the floured counter and give some creases.

 Cover it with a cloth, wait about ten minutes and divide it into three parts (or two if you have used half the ingredients).

Always with the help of the tarot, if possible, give a round of folds to each part again and then form elongated loaves.

Flour them well and pass them on a sheet of parchment paper, covering them with a cloth.

Leave to rest for at least half an hour and in the meantime heat the oven (static) to 240 ° C.

After this period, if desired, make cuts on the bread, sprinkle water in the oven and slide the bread into the lower part of the oven with parchment paper.

The ideal would be to have a refractory top or an oven text.

Spray again with water and leave to cook for 10 minutes.

Lower the temperature to 210 ° C and continue cooking for at least another 20 minutes.

The bread will acquire a beautiful golden color and will be ready when, tapping it on the lower part, it rings empty.

Leave to cool on a wire rack and then ...

 bon appetit!

ADVICES AND NOTES:

• Recipe, text only: to print or download.
• I have already passed the draft of this recipe to several friends: all have informed me that the bread has been a great success! One even told me that by now she prepares it almost every day (she probably doesn't have a good baker like mine behind her house!).
• The bread can be enriched with a spoonful of seeds (sunflower, pumpkin etc.).
• A ten percent of the flour can be replaced with the remains of the grain milling (I find them here at the supermarket and they really give the idea of ​​a whole wheat bread!).
• These quantities of ingredients also adapt to a more traditional preparation, therefore: halve the yeast, knead with the hook, mature the dough in the fridge overnight etc. - Do not forget in this case to add one gram of malt to the flour for each hectogram of flour.
• If you have carry-over dough in the fridge, use it to replace 10% of the flour (pe instead of g. 250 of flour, 225 flour and 25 of carry-over dough)
• See also: Pizzas, focaccias, breads and so on ...

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