Let the journey be shaped by the curiousity of the child…
This no-knead bread recipe from Bread & Companatico was recommended by a friend and I must admit, even I can do it!
This recipe uses just a little bit of yeast, no-knead and no folding, a super-hydrated dough (76% is the amount of water compared to the amount of flour), an overnight rest at room temperature, and no shaping, to give some spectacular bread in the morning.
I adapted the original recipe, due to our wheat intolerance and used spelt, teff and brown rice flour instead. For the last week we had fresh bread every morning. The boys love it and finish one loaf each day (during breakfast). This method is so simple that it is a perfect start for a person that has never baked bread before like myself.
Below you find the instructions as I found them on: Bread & Companatico.
|The Night Before|
|1.||In a tall bowl, dissolve the yeast in the water (cold) and add the flours and the salt. Combine with a spoon or with your hands – you can scrape the dough off your hands with a spoon, no worries!|
|2.||Cover the bowl – I generally use a large plate – and let rest at room temperature all night.|
|In the Morning|
|3.||Turn on the oven to 250 degrees Celsius/482 degrees Fahrenheit.|
|4.||Transfer the dough on a heavily floured working surface and gently fold the dough on itself like a package.|
|5.||Cover – I used the same bowl upside down to create a vacuum – and let rest for 45 minutes.|
|6.||Uncover the dough. You will see that it had spread quite a bit. Flour the surface of the dough.|
|7.||Transfer the dough into a oiled/floured baking pan and place in the hot oven.|
|8.||Bake at 250 degrees Celsius/482 degrees Fahrenheit for 20 minutes (high altitude) then reduce the temperature to 210 degrees Celsius/410 degrees Fahrenheit and bake for further 5 minutes.|