No-Knead Bread

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Dissolve yeast in 700 ml of lukewarm water. Mix flour and salt in a large bowl (with lid). Stir the yeast water briefly into the flour with a wooden spoon. Close the bowl with the lid and let it rest for about 18 hours at room temperature

2. 2

   Dust 1 piece of baking paper generously with flour. Using a dough scraper, remove the yeast dough from the bowl and place it on the baking parchment. Using the baking paper, roll the dough over from 4 sides to the middle until the dough is bread-shaped. put the dough on the baking paper back into the bowl, close it and let it rise again for about 1 hour

3. 3

   Preheat oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer). Line a roaster (4.5 litres capacity) with baking paper. To prevent the paper from wrinkling, place a circle on the bottom and a wide strip at the edge so that the roaster is completely covered. Place the roaster with lid in the oven until it has reached operating temperature

4. 4

   Lift the dough out of the bowl on the baking paper. Dust hands thickly with flour, lift dough from baking parchment and carefully place in the roaster (attention: hot!). Put the lid on top. Bake in the oven for about 30 minutes. Remove lid. Reduce oven temperature (electric oven: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) and bake the bread for another 30 minutes. Remove bread from the oven, wrap in a tea towel and let it cool down

5. 5

   waiting time approx. 19 hours