COMFORTABLE HOMEMADE BREAD BY BENEDETTA - How To Make No Knead Bread - Easy Recipe


INGREDIENTS
400 gr. of flour 0
300 ml water
2 gr. of dehydrated brewer's yeast Mastro Fornaio
1/2 teaspoon of sugar
1 teaspoon of salt

PROCEDURE
To make the comfortable bread, put the flour in a bowl, add the dehydrated brewer's yeast, half a teaspoon of sugar to activate the yeast, salt and mix with your hands.
In another bowl put the water and add the flour little by little, stirring with a fork. Don't worry if the dough looks a little grainy, it's normal! Once all the flour has been added and incorporated, let the dough rest in the bowl covered with a film for about 10/15 minutes at room temperature. Then continue and with a kitchen spatula, turn it over several times, and let it rest for another 10 minutes. We repeat this step two or three times. We will obtain a softer and more homogeneous dough.
After about 30 minutes and after having turned the dough two or three times, leave it in the fridge to rise, always covered with the film. We can manage the time necessary for the leavening at will, it can go from a minimum of 6 hours to a maximum of 24 hours. That's why I called it "Comfortable Bread". In fact, we can bake it when we have time. So it's perfect if we want to prepare it in the morning and then bake it in the afternoon or prepare it at night for baking the next day. In short, it is very convenient and practical to prepare.
Once you take the dough out of the fridge, it will be well leavened and many bubbles will have formed on the surface. We add flour to the work surface and work the dough with our hands, widening it to form a rectangle. We make the folds to the dough, we pull a strip of the rectangle towards us, until more or less half, the other half we fold it, we close it with our fingers and then we close the dough forming a bag. If we repeat the step of the folds again, it will help to give strength to the bread. Then we round our dough, until we get the shape of a bread. Now we put it in a bowl with a well floured cloth and let it rest for an hour and a half at room temperature or we can put it in the oven with the light on, in that case it will take an hour.
When our dough is leavened we will take a steel or ceramic pot, mine is 21 cm of diameter but if you have a bigger pot don't worry, the bread will be just the same, just a little lower. Now we put the pot with the lid inside the oven, preheated to 230° and let it heat up. Remember to use a pot and a lid that can be put in the oven and make sure the pot is thick, aluminium pots, for example, don't work. If we don't have a pot we can make the bread in the shape of a roll and then cook it on the baking sheet, with baking paper, it will be a bit stretched.
We take the pot out of the oven very hot, helping us with the handles and we put the dough inside, directly from the bowl, helping us with the cloth.
Put the lid on the pot and cook at 230° for 30 minutes, then open the oven, remove the lid and continue cooking at 210° for another 20 minutes, until a nice crispy crust has formed on the bread.
At this point our bread is ready, we take it out of the pan and let it cool completely before cutting it and bringing it to the table!

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