How does no kneading bread work
No-Knead-Bread: News from the bakery
February 28, 2018
The revival of the staple food bread
We have eaten it for over 8000 years and its making is closely linked to the use of stone as a tool. After a phase of - unjustified - damnation, bread is once again the focus of culinary interest and is available in more varieties than ever. Because there is a counter-trend to industrially produced bread - with its chemical additives and the overly refined and nutrient-poor flour. Old types of grain are more in demand than ever, traditional production methods and old knowledge are combined into new production techniques. This is what happened with the so-called No-Knead-Bread. We reveal how it's done.
From flatbread to sourdough bread to no-knead bread
The flatbread is the original form of bread and the immediate further development of the first cereal dish, the porridge. All crops based on agriculture made the simple flatbreads from grain and water. Soon people discovered that certain types of flour - processed with water - give rise to yeast cultures: the natural sourdough was born. The development of simple ovens drove the development forward and the important staple food soon turned into a tasty luxury food with a varied variety of varieties. Natural sourdoughs are living organisms that want to be processed with a lot of love and experience. In contrast to bread mixes with industrially produced leavening agents, such a natural bread needs one thing above all: time.
No-knead bread recipe
A large industrial company needs a maximum of one day for the amount of bread that a real master baker works for a whole year, leaving out chemical leavening agents and additives. No wonder that the inexpensive, industrially manufactured bread products are market leaders. The number of traditionally producing bakers is increasing again, but not everyone has such a bakery in the immediate vicinity. So how about venturing into your first no-knead bread? The special thing about it: As the name suggests, the no-knead bread does not need any kneading whatsoever.
- 300 g wheat flour type 405
- 100 g wholemeal rye flour
- 8 g of salt
- 2 g dry yeast
- 320 ml of water
- Mix the wheat flour, wholemeal rye flour, salt and dry yeast in a large bowl and mix with the water to form an even and sticky dough.
- Cover the bowl with a clean tea towel and let the dough rise at room temperature for at least 18 hours.
- After the time has elapsed, place the dough on a work surface dusted with flour with the help of a spatula and fold it once towards the middle like an envelope, from all four sides. Turn the fold down into a cast-iron roaster lined with baking paper and leave to rise for another 2 hours with the lid closed.
- Preheat the oven to 230 ° C top and bottom heat in good time and set the roaster with the lid on for 30 minutes at medium height. Then remove the lid and bake for 20 to 30 minutes at the same temperature.
We wish you good luck and bon appetite!
Photo credits: iStock.com/marilyna, iStock.com/seb_ra
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