Simple bread without kneading
What did you want to have in my hands the book Homemade Bread of Ibán Yarza and finally my husband gave it to me !!
I have already read it whole, of the right and of the reverse and I have loved it! It has some fantastic recipes.
To begin with I wanted to try this one that is the simplest and it looks great.
If you have not yet launched to make bread at home, I recommend it, it is not difficult and you do not have nothing to do with what is bought.
Vengaaaaa, what are you waiting for?
Simple bread without kneading
Force flour 475 g
Integral flour 25 g
Water 330 g
10 g of salt
5 g of fresh yeast or 1.5 of the dry one
Mix of the seeds you want (sunflower, flax, sesame, poppy, pumpkin ... )
We dissolve the yeast in warm water.
We mix all the ingredients with one hand, with energy. The dough will be sticky but that's the way it should be, if not, we add more water. Let it rest for 5 minutes in the bowl and then fold once. To do this we take the dough with the hand as if it were a shovel, we stretch it carefully and bend it over itself.
We cover the bowl with a tight lid (I used a large tupper but you can also use transparent film) so that the dough does not dry out. We leave it in the refrigerator until the next day.
The next day, the dough will have doubled the volume, if you have not done it we left it at room temperature for 1 hour.
Flour the table and carefully dump the dough over it and we form a rectangle with delicacy.
We cut 2 long pieces of the same size.
We wet a cloth, we pass them through it and then through the seed coat.
We put the pieces on oven paper , we carefully twist them and leave to ferment for 2 hours.
We light the oven at 250º and place a metal tray in the bottom. We put the bars and put half a glass of water on the hot tray to create steam.
After 10 minutes we lower the temperature to 220º, remove the tray and let the bread cook another 25 minutes. crust is more crunchy, turn off the oven and let the bread rest for 20 minutes more with the door ajar.
We take out and let cool on a rack.
Source: Homemade bread by Ibán Yarza