No- knead bread

Name: No- knead bread
Cuisine: American
Ingredients: 400 grams all purpose flour; 300 grams warm water; 1/4 teaspoon instant yeast (or 8 grams of fresh yeast); 8 grams salt; 1 tablespoon suger

Naomi @butterrice

Zurich

Inspired by Jim Lahey

Naomi @butterrice

Zurich

Inspired by Jim Lahey

Saved

Ingredients

400 gramsall purpose flour
300 gramswarm water
1/4 teaspooninstant yeast (or 8 grams of fresh yeast)
8 gramssalt
1 tablespoonsuger

Saved

Steps

1

Mix all powder evenly before putting water and yeast
2

Mix them evenly then cover it with plastic film or cloth. Leave it for 12-18 hours in room temperature (about 22 degree Celsius)
3

Apply some flour before scoop the dough on the table
4

Gently lift the edges of the dough in toward the center, effectively folding the dough over onto itself. Nudge and tuck in the edges of the dough to make it round.
5

Apply some flour on the oven paper before put the bough on it. Put the dough in a brown along with oven paper and cover it up by cloth. Let it rise for an hour or 2.
6

Preheat the oven to 230°C for 30 mins before ready to bake. Adjust the oven rack to the lower third position and place a cast iron pan in it.
7

Take out the dough along with oven paper, put it into the cast iron pan. Put the pan with cover into the oven under 230°C, bake for 20 mins.
8

Lift the cover and bake for another 15 mins. Take the bread out from the pan and cool it down for 1 hr
9

Voilà ❤️