No knead homemade bread recipe (video recipe)

Fluffy on the inside, with a crispy crust, this no knead bread is the easiest homemade bread recipe.
No knead bread is a type of bread with a very long fermentation time instead of kneading.
The gluten strands that give the bread its texture form during the kneading process. The trick is that we can replace kneading with a very long fermentation time and get the same results 🙂. So, all we have to do is to mix all the ingredients in a large bowl and leave the dough rise for one hour at room temperature and then for 12 hours in the refrigerator. We don’t have to knead at all!
No knead bread it is baked in a preheated pot. First, it is baked for 30 minutes covered with a lid and another 30 minutes with the lid removed.

Ingredients for no knead homemade bread:

         1 kg (2.2 lbs) bread flour
         700 ml (3 cups minus 1 teaspoon) lukewarm water
         7 gr (2 1/2 teaspoons) dried yeast
         2 teaspoons salt
         2 teaspoons sugar
Extra: 3-4 tablespoons flour for shaping the bread and sprinkle into the pot

How to make no knead homemade bread

In a large bowl combine flour and dried yeast.
In another large bowl combine salt, sugar and lukewarm water.
Add the flour combined with yeast, gradually, stirring with a wooden spoon.
We must obtain a wet and sticky dough.
Cover the dough with plastic wrap and leave rise at room temperature for 1 hour.
After 1 hour, place the dough into the refrigerator for 12 hours.
After 12 hours, place the dough on a floured work surface. Sprinkle more flour and shape the dough into a ball. Cover with a clean towel and let rise for about 1 hour.
About 20-30 minutes before the dough is ready, place the pot (empty) into the oven and preheat the oven to 200ºC (400ºF).

When the dough is ready, remove the pot from the oven, carefully, because it’s very hot! Sprinkle some flour and place the dough into the pot.
Cover with lid and bake at 200ºC (400ºF) for 30 minutes, then remove lid and bake for another 30 minutes.
Remove the bread from the pot and knock with your bended finger the backside of the bread: it should sound empty.
Let cool on wire racks.


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