No-knead country bread

Versión en español

Finally, I get to share his recipe for No-knead country bread, I learned it in a cooking class and the truth it’s fantastic, easy and really nothing compares to homemade bread and eaten fresh, warm with butter, delicious.

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No-knead Country bread

2 loaves
Ingredients:

• 900 grams of flour
• 680 grams of water
• 1 1/2 teaspoon instant yeast quick rise
• 1 tablespoon coarse salt

Preparation:

1. In a large (5.6 liters or more) bowl, that it can go in the fridge, gather the ingredients and stir with a wooden spoon for 3 minutes or until well blended (see pictures). Cover the bowl with plastic wrap or a new shower cap. Let it rise on the counter for 2 hours in a warm place free from drafts, it will triple in size.
2. Refrigerate for at least 2 hours or up to 7 days. It will deflate a little.
3. When ready to bake bread, remove the dough to a floured counter and divide by 2. With floured hands shape them gently into rolls. Don’t knead, just roll to the desired shape.
4. Place on parchment paper or greased tin. Let rise on the counter for 1 hour.
5. Preheat oven to 450F or 225C, this takes more than 30 minutes, so do not forget to turn on the oven with enough anticipation.
6. Boil water and have on hand a baking pan that can go in the oven.
7. Cut bread with a sharp knife, make 3 slits.
8. Open the oven, place the bread inside and the baking pan with a cup of boiling water. Close quickly and bake for 30-35 minutes, or until very golden.
9. Remove and let cool at least 30 minutes for the crumb is settled.
10. Eat.

Recipe adapted from King Arthur Flour.