No-knead bread

I love cooking but what I love overall is eating. You easily understand that waiting 3 to 4 hours for something to be ready is pure torture. So when I found Christel‘s bread recipe, I got really excited.

Ok, it is not the best bread I’ve eaten but for a first try, it was delicious. The inside was a little bit too heavy and the crust not crusty enough but I’ll get better at it, I promise!

No-knead bread :

  • 300 ml water
  • 70 ml milk
  • 1 to 2 tsp of salt
  • 1 tsp sugar
  • 500 g flour
  • 1 sachet of dry yeast

 

Put the yeast in a bowl with the sugar and add 2 tsp of warm milk. Let it sit for 10 minutes.

Meanwhile, put the flour and salt in a mixing bowl and create a well. In the center of your well, pour the yeast-milk-sugar mixture and water. Stir with a wooden spoon until the dough is homogeneous but very sticky.

Put a good amount of flour on your dough, cover with a kitchen towel and let it rest for 1h30 in a warm place (turned off oven is a good one). It must triple its size.

Preheat your oven at 240°C (460°F). Cover your work surface with flour and put the dough on it. Give it the shape of a baguette and cut it if you want to make small breads. I just put the whole thing into a baking tin and made a big loaf.

Be careful, if you don’t put the dough is a baking tin, it will spread everywhere and look like a pizza dough. Humidify the dough before puting it in the oven for 20 minutes.

 

  

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