No-knead bread

Effort

Medium

Preparation

20 min.

Baking time

45 min.

Resting time

1260 min.

Ingredients:

550 g flour

360 ml water (lukewarm)

½ tsp fresh yeast

1½ tsp salt

Flour for dusting

Nutritional values per serving:

2009 kcal

Fat 6 g

Protein 58 g

Carbohydrates 421g

Preparation

1.

• 550 g flour 

• 360 ml water (lukewarm) 

• ½ tsp fresh yeast 

• 1½ tsp salt

• Bowl (large)

• Wooden spoon

• Cling film

First, dissolve the yeast in the lukewarm water. Then, in a large bowl, stir the dry ingredients with a wooden spoon or your hands to evenly mix the salt into the flour. Now add the yeast water and mix briefly by hand until no flour is visible. The dough will be sticky and moist, but not watery. Cover the bowl with cling film and let it rise at room temperature or in the refrigerator for about 18 hours.

2.

• Flour (for dusting)

• Dish towel

Once many small bubbles have formed on the surface, generously flour the work surface. Turn the dough out of the bowl, fold it from all sides once towards the middle, and sprinkle with flour. Generously flour a clean kitchen towel and place the dough seam-side down on it. Now sprinkle with flour again, place the free sides of the kitchen towel over it, and let it rest on the work surface for two hours.

3.

• Cast iron pot

After 1.5 hours, preheat the oven to 250°C and heat the Dutch oven, including its oven-safe lid, on a rack on the second-to-bottom shelf. Once the Dutch oven is very hot, remove it from the oven, close the oven door to minimize heat escape. Now drop the dough seam-side down into the pot and optionally score it. Close the lid, place the Dutch oven back in the oven, and bake the bread for 30 minutes. After that, bake for another 15 to 30 minutes – depending on whether you like your bread with a dark crust – without the lid.

4.

After baking, tap the bread: Carefully turn it out of the Dutch oven and let it cool on a rack for at least 1 hour so that the crumb and crust can set.