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Bread without dough

Bread without dough

Bread without dough recipe of 04-02-2014 [Updated on 06-03-2017]

No Knead Bread or No Knead Bread is another Jim Lahey recipe that of sticks, do you remember? I don't think I've ever prepared a better bread than this and you can't imagine how happy and proud I was when I tasted it, I said it the other day, but I repeat it again, you can be happy for having done well the bread? The answer for me is yes, and this is one of the greatest joys that I have to cook, being happy with little :) this bread without dough after 20 hours of leavening is cooked in a pot, yes, you got it right, in a classic pot (obviously it must not have plastic or rubber handles or knobs) which allows the bread to cook while maintaining a high degree of hydration, at least so I seemed to understand and it really gives a baking result without even too much effort, and who buy more bread! I greet you my friends and I warn you that my husband has almost finished editing my first amateur video recipe, you will find it in a few days on the blog, so then tell me what you think;) a kiss and have a good day; *

Method

How to make bread without dough

Dissolve the yeast in the water at room temperature in a large bowl, then add 3/4 of the flour required by the recipe.

Mix the dough with a spoon for a couple of minutes until the flour is absorbed, then add the salt.

Stir and add the rest of the flour

Continue to mix for a few more minutes, then cover the bowl with cling film, put the dough in the oven off and let it rise for 16/20 hours

This is what the dough looks like after the first rising.

Now flour a pastry board and turn the dough over with the help of a spatula

fold the dough by closing the flaps

Make a couple of rounds of dough

Cover the dough with a floured cloth and let it rise for another 3 hours

Half an hour before the end of the 3 hours of leavening, turn on the oven at 230 ° and put a pot in the oven so that it too warms up and reaches the oven temperature.

After half an hour, take the pot out of the oven and put the ball of dough inside with the help of the cloth. You see that the dough is very soft, it is normal, let it slide.

Close the lid and bake the bread with the whole pan.

After 30 minutes, remove the lid and bake the bread for another 15-20 minutes
Remove the bread from the oven and leave to cool on a wire rack


When the bread is cold, cut into slices and serve



Quick homemade bread

Homemade bread, quick recipe: a comfortable and very, very good bread, a homemade white bread without dough, easy to realize, soft, with a light golden crust. It is also called quick bread, precisely because it is prepared in an instant, but it is a real bread to all intents and purposes with brewer's yeast, which smells good and has nothing to envy to the one bought by the baker. With the same recipe you can also prepare only 1 loaf or some very good ones homemade sandwiches.

I tell you: homemade bread with this recipe is fantastic! You will surely appreciate it! Is called quick bread because in 2 hours you will have bread on your table. The main feature is that it is a bread without dough, the famous bread no knead bread, which allows you to prepare bread by hand, without using the planetary mixer, simply by mixing the ingredients with a spoon, as the Homemade Pizza that I proposed to you some time ago. You don't even have to get your hands dirty! A fast rising 1 hour and a half and then immediately in the oven. Without strange bread folds, articulated leavening, difficult to find flours. Really very simple!

The taste of this homemade bread resembles that of slipper and it is so soft and fragrant. I'm not talking about a recipe as clever as the pan-fried scones, but of a respectable method to make bread at home. The bread ingredients homemade are the basic ones: flour, water, yeast, salt. The home oven is used and is particularly suitable for people less experienced, who want to make bread at home, but without difficulty!

To make quick bread and use the no-knead bread method, you need to make a 70% high hydration bread: means a bread with a high percentage of water, in this case 70% of the amount of flour. Precisely because the dough contains a lot of water, it can only be mixed with a spoon without kneading by hand, as I also explained in the recipe for Roman focaccia. The bread dough will look like a blob, how soft it is. But I assure you that it will give you a lot of satisfaction! Here she is recipe some quick homemade bread.


Bread without dough - Recipes

Today I have had my blog, DUE LUSTRI, for exactly ten years.

How much water went under the bridges, how many beautiful people you met, how many things you learned about cooking, and also about friendship, how many tons of flour used, travels, experiences, but above all how many recipes! Yes, because I have always said it, my blog for me is that archive, that ready-to-use recipe book, where unlike the handwritten notebook, I also find some photos, very bad eh, I know, but often it helps me to remember a passage or even just "that" detail that many will not say anything, but that maybe at that moment gives me that sprint that made the recipe to be redone because a success.

By chance, and I write it every 16 October, I unwittingly opened Cuocicucidici on World Bread Day, which is the absolute symbol of food. of life, the basis, indeed the foundation. So, as is now tradition, on October 16 I publish a bread and this year the choice was not only an absolute success, but it fell on the ciabatta, a bread that I like very much, but which I thought were very difficult to make, and instead no. There is no dough, and within a maximum of two and a half hours the delicious bread is ready.

Recipe taken from an Insatgram video from Bread Ahead Bakery in London's Borough Market during the lockdown, and well, I can't count how many times I've done it since!

With this recipe I participate in the World Bread Day 2020

# wbd2020 #worldbreadday # workdbreadday2020

5 g dry brewer's yeast

In a bowl, quickly mix the flour, yeast, water and salt, NOT the oil, which is needed later, with a wooden spoon. With a spatula clean the edges of the bowl and make a turn of oil on the edges and always with the spatula "tuck" the dough, so as to let the oil fall a little on the sides.

Do not worry if the dough is "lumpy", it is completely normal. Cover and leave for 30 minutes. At this point, still working inside the bowl, take the edges of the dough on one side and fold it towards you, turn the bowl 180 & # 176 and fold again, like a wallet, like the folds of type 1. And turn it over. /under.

Cover again and let it rest for another 30 minutes. Repeat the operation of the folds and you will see that the dough begins to change, to become smoother.

Another 30 minutes covered with rest and repeat the folds, at this point after covering the bowl, turn on the oven at 250 & # 176C (I use the thermo-ventilated function) and after 30 minutes, in a large pan, sprinkled abundantly with flour re-milled durum wheat semolina, and turn the dough upside down.

Divide with a tarot in two and roll the two pieces obtained in the flour, take the first piece of dough and roll it so as to flatten it and put it on the baking tray of the oven, lined with parchment paper, and do the same thing with the second piece as well. Bake immediately and cook for about 15 minutes or until you see the typical color of the bread.

As a rule, it should be cut and eaten when it has cooled down, but I think it will be difficult to resist.


Bread without dough

The bread without dough, or no-knead bread, is a surprising and almost magical recipe because with a few simple steps (and little fuss) you will find yourself in your hands a loaf with a golden crunchy crust, a fantastic well-alveolate and decidedly soft and fragrant interior. In addition, it is a recipe that gives great satisfaction and that allows us to easily have excellent homemade bread.

To make bread without kneading easily, a cast iron pot or what is called a Dutch oven could really be very useful. You can also buy it on Amazon you will find various prices and sizes depending on your needs. I used my Le Creuset cast iron pot. The cast iron pot will allow your bread to bake at a constant high temperature while maintaining the correct level of humidity inside. In this way you will not only have a crunchy crust, but also a good development of the well-alveolate and soft leavened product, almost like bread baked in a wood oven.

For convenience, and also because at the moment I don't have the time and need to make bread often, this bread has been prepared with common brewer's yeast. Therefore you will not find the recipe with Licoli or with sourdough, even if you can easily convert the quantities and adapt them to create a recipe suited to your needs. I followed all the advice and the recipe proposed by Stefano Cavada for the realization of this bread without dough and I must admit that the result is really very satisfying.

Another useful element for making bread without dough (but also for other types of bread) is definitely the Banneton, a particular basket useful for leavening bread. This is also sold on Amazon in various formats and at various prices. Some also include some stencils for decoration and comfortable strips to engrave the surface of the crust and thus release the moisture contained in the leavened product.

The no-dough bread recipe can also be made without a Dutch oven or cast iron pot. After the last leavening and cutting of the surface with lamella, just insert it in the static oven preheated to 260 & # 176C placing 4 ice cubes on the bottom, then lower the temperature to 230 & # 176C and continue cooking for 35 minutes.


Bread without dough and without worries

Bread without dough and without worries Reviewed by La Cucina Spontanea on Wednesday, April 29, 2020 Rating: 5

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4 comments:

Hi, I am a loyal visitor to your blog and I have also had a licoli for a few months.
Should the rest of 10/12 hours be done in the fridge or at room temperature?

Hello Chiara and Marta, this bread is beautiful. I will try with fresh ldb and thanks to your suggestions I know that I have to add 25 g of flour. My question is: is it better to add 25 gr of 00 flour, wholemeal or semolina? Grazieeeee hello

Hi Lorella, sorry if we answer you now, in our opinion it is better to add 0 flour. Wholemeal flour usually absorbs a little more water than white flour, while semolina absorbs much less. To keep the right balance, white flour is better!


The bread without dough (no-knead) is the ideal recipe for those who consume it regularly and want to prepare it at home, in all its flavor and aroma.
The & # 39no-knead & # 39 & # 39; method is a method invented by New Yorker Jim Lahey and allows you to have a homemade bread soft and well alveolate without kneading by hand or with a mixer. In fact, taking advantage of long resting times and particular 'reinforcement folds' it will be possible to obtain a loaf with a highly developed gluten mesh and an unexpectedly crunchy and fragrant result.

It is also possible to indulge yourself with different flours and try new mixes every time, until you find the one that most convinces and pleases. The extra touch is also given by the addition of spices and seeds to the dough, such as turmeric or flaxseed.

The ingredients of our recipe are for a loaf of about 900 g.

What we need for the recipe:

Buckwheat bread

Whole grain bread

Bread with sourdough


From the book of & # 8220JIM LAHEY & # 8221 the bread without dough. a simple and revolutionary method, with this recipe of mine I hope to do something pleasing to those who do not have a lot of experience in doughs and molds. You do not need the mixer but only a spoon, a bowl, 5 minutes to knead plus the maturation time of the dough, follow the photos step by step for shaping, let it rise and then off in the oven. and here is a wonderful bread in a few moves.

Ingrediants

500 g of flour 0
320 g of water (or 280 or 300 for a better management of the dough)
50 g of solid sourdough, or 1 g of brewer's yeast,
or 50 g of Licoli but adding 20 g of flour to the total weight
a pinch of salt

Method

Begin the dough in the evening by simply proceeding like this.
In a bowl, melt the sourdough with all the water (with the licoli it does not matter to dissolve it) (with the brewer's yeast, dissolve it in a little water)

The dough process is the same with all three types of yeast.

Add half the flour and mix with a spoon, add the remaining flour and the salt, mix again to obtain a coarse dough, the whole process will not last more than 5 minutes.

Cover the bowl and let it rise at room temperature overnight it will take about 10 hours.
The next morning the dough will be leavened as seen in the photos.Turn it over onto the floured surface, flatten it gently, make a series of folds, roll it up, cover it and let it rest for 30 minutes.
After the resting time, flatten the dough again and form the bread as illustrated in the step-by-step photos.

Roll the dough, close it by pinching it, put it in a well floured basket, cover it with a cloth and let it rise it will take about three hours.Once the leavening has taken place, overturn the dough on a shovel and overturn it again on a & # 8217 other shovel thus leaving the part of the closure above, as you can see from the photo, as it rises, an opening has already formed that will avoid cutting and in cooking it will happen like this a & # 8217 spontaneous opening.Heat the oven to 250 C ° if the oven does not have the steam function put a saucepan with water at the time of ignition to make our bread find the right humidity when we bake it, bake it for 15 minutes (on the plate in the lower part of the oven) then remove the saucepan with the water or the steam function in the oven and continue to bake the bread at 250 C ° for another 15 minutes then lower to 230 C ° and cook for another 10 minutes, finally lower the oven to 210 C ° put a ladle on the door for another 10 minutes. For cooking in the pot follow the same methods only put the pot in the oven when you turn it on and be very careful to insert the bread inside to cook it, the pot is boiling.

The cooking times and the gradation of the oven vary and you have to adapt the cooking to your oven, with these methods and what I get with my oven.


BREAD WITHOUT DOUGH

No? And if I tell you, bread without dough? OR bread without dough cooked in a pan? Or better yet, in his own language, no-knead bread?

Not yet? Ok, I'll tell you.

Jim Lahey is a New Yorker who came to Italy to learn the art of baking.

Through deductions and experiments, he realized that the work, given by kneading that exhausts and ennobles the art of baking, could be saved in the name of a simpler wait in which the yeast would do the dirty work for us.

Back in New York, he made sparks by developing the no-knead method for bread, now known worldwide.

So, no effort, no dough for a fabulous bread to say the least!

Crunchy on the outside, fragrant and with a moist honeycomb crumb.

To make this bread, however, you have to subvert a little what is your concept of bread / good = effort / sacrifice.

It takes five minutes, a bowl, a fork, water and yeast as well as a pot that can go into the oven, to weigh and - not - knead, forget everything for 12/18 hours, resume the dough and bake, period!

The result? It will not seem possible you did it!

The explanation is long, but of a disarming simplicity.

Believe me, it is more complicated to describe it than to do it, but if you follow me step by step you will have a success that will greatly increase your self-esteem as a compulsive baker.

This is the basic recipe for this bread, but with the same dough, you can also make some baguettes or sticks or of wholemeal five-grain bread which are just as spectacular.


Brewer's yeast or mother yeast?

To do the bread both the municipality are fine brewer's yeast both the homemade mother yeastHowever, you should know that the same amount of flour is not obtained bread: taste and appearance are very different!

The brewer's yeast allows a fast fermentation of sugars: consequently the bread swells faster therefore it is ready to be baked in a relatively short time. After cooking, the bread made with brewer's yeast it is the most common, it is soft and with large alveoli or sometimes, inside, it is hollow and without crumbs. A bread of this type, however, it lasts less and it is less flavorful. The mother yeast differently modifies the organoleptic structure of the dough, making it rise more slowly homemade bread with mother yeast it has a unique flavor! After cooking, it shows up less leavened, with smaller cells inside and more compact breadcrumbs, it is a less soft bread but certainly tastier and with a strong character due to the acidulous and characteristic taste of the mother yeast. Bread made with mother yeast lasts longer and is more digestible. The choice is yours!


Bread without dough recipe, speleological trip in a loaf of bread.

Method:
Dissolve the PM coarsely in the water with a wooden spoon or a silicone spatula in a bowl. Add the flour, the other ingredients and mix coarsely, finally adding the salt. Mix everything for about 2 minutes. Place the bowl as it is in the refrigerator, covering it with cling film, for about 9-10 hours or more. Removed from the refrigerator, let the mass return to temperature for about 2 hours. Gently roll out the dough opening it gently with your fingers and give it handkerchief pleats * to create the shape of the loaf. Leave to rise in a basket lined with fabric or in a bowl with a well-floured cloth with semolina or polenta flour, with the closure of the dough facing up. Cover and let it rise until it has developed double the volume (about 8 hours at rt with 22-24 & # 176C). It really depends on the ambient temperature.

* Handkerchief pleats:
spread the dough gently as if to form a square (the handkerchief) and carry the 4 corners towards the center of the dough. 4 more corners are formed, I also bring these back to the center and pinch them a bit together to prevent the dough from reopening. I now start to rise.

N.B.
If you prefer, you can still cook it in a pot like the most classic loaves without dough, see this recipe for cooking.

If you want you can flavor or enrich this bread with aromas as you like (hazelnuts, olives, dried tomatoes, oil seeds, aromatic herbs.), the recipe for bread with hazelnut grains is made with this method.

Cut when the shape has cooled down! . enjoy your meal.
Pat.