"No-knead bread" - bread without kneading

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Dissolve yeast in 700 ml of lukewarm water. Mix 850 g flour and 2-3 tsp salt in a large bowl. Stir the yeast water briefly into the flour with a wooden spoon. Close the bowl well with cling film.

2. 2

   Allow the dough to rise at room temperature for about 18 hours.

3. 3

   Dust the baking paper generously with flour. Using a dough scraper, remove the yeast dough from the bowl and place it on the baking parchment. With the help of the paper, carefully fold the dough over from all sides to the middle to form a round loaf.

4. 4

   Carefully put the dough on the baking parchment back into the bowl, close it with foil, let it rise again for about 1 hour.

5. 5

   Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Line a small roaster (approx. 4.5 l capacity) with baking paper. To prevent the paper from wrinkling, place a circle on the bottom and a wide strip around the edge so that the roaster is completely covered.

6. 6

   Heat the roaster with lid in the oven (10-15 minutes).

7. 7

   Lift the dough out of the bowl with the baking paper. Carefully remove the hot roaster from the oven. Dust hands thickly with flour. Lift the dough from the baking parchment and carefully place it in the roaster (attention: hot!).

8. 8

   Put the lid on it. Bake in the oven at the same temperature for about 30 minutes. Remove the lid. Reduce the oven temperature (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) and bake the bread for another 30 minutes.

9. 9

   Take bread out of the oven, wrap it in a tea towel and let it cool down. Serve with ham, pickled tomatoes, olives and olives.