Bread Recipe Without Kneading: The Easiest Recipe Ever
GUIDELINES:
1. Simplify the text. Combine the powdered ingredients.
In a big bowl, mix together the flour, quick yeast, and Salt. Combine them until they are evenly spread.
Could you please provide the text you would like me to simplify? Mix with water.
Add the water and mix the ingredients with a wooden spoon or spatula until a rough, sticky dough is formed. The dough may appear uneven, but that’s normal—it should be moist and sticky. You don’t have to knead or mix too much right now.
Could you please provide the text you would like me to simplify? Allow the dough to rest.
Cover the bowl well with plastic wrap or a kitchen towel. Allow the dough to sit at room temperature for 12 to 18 hours. This extended fermentation helps the dough to grow and acquire a delicious taste. The dough will rise and get bigger while it rests.
Please provide the text you would like me to simplify. Knead the dough.
After 12 to 18 hours, the dough will become very soft and sticky, with bubbles on top. Put some flour on your hands and on a clean surface. Then, carefully place the dough on the floured surface. Form the dough into a round shape, making sure not to press it down too hard. Don’t knead the dough now, just fold it a few times to give it shape.
Number 5. Heat up the oven and a large pot.
Put a heavy pot with a lid in the oven and heat it to 450°F (230°C). Allow the pot to get hot for at least 30 minutes. This makes sure the outside of the food is perfectly crispy when baking.
Put the dough into the large pot.
While the cooking pot is heating up, allow the formed dough to sit on a piece of parchment paper. After heating, take out the hot pot from the oven carefully. Pick up the dough with the paper and put it in the pot. Put the lid on.
7. Cook in an oven.
Put the large pot back in the oven and bake the bread with a lid on for 30 minutes. After 30 minutes, take off the cover and bake for an additional 15 to 20 minutes until the bread is golden and crispy on top.
Take the bread out of the Dutch oven and allow it to cool on a metal rack before cutting it into slices. The bread will have a crispy crust and a light, fluffy inside.
