Bread without kneading couldn't be easier. Wheat bread without kneading

For several years I have already baked so much bread that it is hard to imagine! And every time I am surprised that with the same, in general, a set of products, it turns out completely different bread! Isn't this a miracle?!

Some kind of bread I like more and firmly takes its position in my family, some - not very much, respectively, is baked less often. As a rule, all these breads have a lush crumb and crust. But the bread recipe that I want to offer today is completely different, but I love it very much! The fact is that the crumb of this bread, it feels like unbaked. He's wet. But! When you crush it, it straightens perfectly and takes its original shape! And the crust - !!! Very crispy!

I draw your attention: all components are measured in milliliters!!! That is, you take a measuring cup and measure everything with it. And yes, flour is also in milliliters.

The advantage of this bread is that it does not need to be kneaded, put on proofing, then crushed again, formed into a loaf and allowed to stand again. Everything is simple here: in the evening we knead some kind of sticky mass, put it in a mold, cover it with a film and ... put it in the refrigerator. Yes, yes, you read it right - in the fridge! And we go to sleep. And in the morning we look in the refrigerator, and there is a magnificent handsome man !!! It remains only to take out the form with the dough and send it to the oven.

So, for making wheat bread without kneading, we will prepare the products according to the list.

Mix flour, yeast, salt, sugar and seeds in a bowl.

Let's add warm water...

And, armed with a comfortable spoon, knead the dough. It will be very sticky and sticky.

Actually, everything. Our work is finished.

We spread the dough in a form covered with parchment. We cover the form with a film, which we grease with oil. This is done so that when the dough rises, it does not stick to the film.

ALL! We put the form in the refrigerator for 10-12 hours and go to bed.

Sweet dreams to you!

I want to note that bread is tastier from dough that has spent at least 12 hours in the cold.

In the morning - voila - we observe such a picture. The dough has risen very well!

We put the form with the dough in a cold oven, set the temperature to 220 degrees and bake the bread for about 40 minutes.

Don't expect him to rise up and get a charmingly tanned "roof". There will be no such thing. It will remain the same height that we see now, until baking.

Here it is - a simple, quick, but very tasty bread!

Let it cool slightly in the tin, then remove and cool completely on a wire rack.

This is how large-pored wheat bread turns out without kneading.

Tasty bread to you!

They say that Jim Lahey - the one who invented bread without kneading - once came to visit the journalist Mark Bittman - the very one who made this bread the property of hundreds of thousands of lovers home baking. The owner, anticipating the triumph, proudly showed the guest a piano in the bushes, a loaf baked with his own hands: the recipe, Bittman said, differs from the original, but the cooking time has been considerably reduced.

The master looked at the bread, sniffed, chewed a slice and, not too impressed, said that he was ready to please the audience with his quick version. It's even better than the main one, Lahey remarked modestly.

In fact, the method is almost the same, but when kneading, warm water is used, a little wine vinegar, and the fermentation period is reduced to three to four hours. Those who are familiar with the basic recipe for no-knead bread understand how significant this difference is.

Oddly enough, I was quite satisfied with the old "long" technology. Just because it allowed me to put the dough overnight, forget about it until the morning and, after simple manipulations, bake fresh bread for breakfast. The quick version really saves time, but to get to at least a late breakfast or lunch, you have to get up early. I put off the experiment for a long time, but finally decided. I worked with bread flour, I didn’t add anything: I just wanted to understand if it was so good and fast.

In a bowl, mix flour, yeast and salt (I added one and a half tsp). Gradually pouring in water and vinegar, mix with a spatula or a wooden spoon until the mass becomes more or less homogeneous (this will take about half a minute).

Morning, 6:00. the resulting mass is sticky and quite thick.

Grease the bowl with a little olive oil, put the dough into it and wrap cling film(I use large packages for food products- I straighten the ends so that there is more air). The dough should come up room temperature within three to four hours.

After 3 hours. The mass became a little darker, noticeably increased in volume; bubbles have formed on the surface. The dough will soon be ready to work. I leave it for another half an hour.
- Transfer the dough to a generously floured work surface and assemble it by folding it in exactly the same way as in the main recipe. Cover with a towel and let rest 15 minutes. (By the way, the dough is more obedient, it is more convenient to work with it and easier to fold than with the "long" version).
- Line the bowl with a kitchen towel, sprinkle generously with flour and transfer the rested dough onto the towel so that the smooth part is on top. Sprinkle with flour, cover with a towel and leave to rise for 2-3 hours, until the volume has doubled.
- Preheat the oven to 250 degrees. At least half an hour before baking, put a metal pan with a lid in the oven. After half an hour, carefully remove the pan from the oven, remove the lid and tip the risen dough out of the bowl inside. (I sprinkle the bottom of the pan cornmeal- just in case, so that the dough does not stick.) Cover, reduce the temperature to 230 degrees and bake for half an hour. Then remove the lid and continue baking for another 15-30 minutes.
Time it took: the dough came up in 3 hours 30 minutes (instead of 12-18 according to the main version) + 15 minutes for rest + 2 hours 30 minutes for the second proofing + 50 minutes for baking. It is important to take into account the temperature in the room: we are still quite warm, even in the mornings (plus 23-24 degrees). If the room is cooler, it is possible that more time will be needed for proofing.
When the hot loaf jumped out of the red-hot pan, he looked great. Even holding it in your hands is a real pleasure! The crust was perfectly baked on all sides, and when pressed with a crunch, it went down and again easily rose as soon as the pressure was stopped. The crumb is porous, airy, the smell is awesome. In general, the bread was quite successful.
Now, if desired, you can continue the experiments, changing the composition of the flour, using various additives. And most importantly - now you can choose a technology depending on how much time you have - the main, "long-playing", or accelerated version.
Jim Lahey answers questions about no-kneed bread

Based on the materials of the gastronomic magazine "Al ha-shulhan"

- Sometimes the loaf looks great, but the inside of the bread is too wet. Why?- The dough is not fermented enough or the bread is simply underbaked. The texture of the crumb exactly reflects the moment you "caught" the dough before baking the bread.

- What is needed to make the texture more airy?- If the texture is dense, this indicates that the dough has not fermented enough. This is the most common mistake. The test should be given more time to prove.

- Sesame seeds, ground flaxseed are often used as additives. What supplements do you prefer?- Wheat bran or whole flour. Or some rye flour.

- Is it possible to bake such bread only from whole flour?- It depends on the type of flour and its gluten content. But we must remember that bread made from whole flour, as a rule, is denser. In any case, the proofing time should be longer. You may need to double the amount of yeast.

Minimum products: flour, water, yeast, salt. I always use fast acting dry yeast.

Dissolve yeast and salt in warm water.

We do not wait until the yeast comes to life, but immediately sift the flour into a bowl with liquid and mix with a spoon. It is not necessary to achieve complete uniformity. It is enough that the flour completely absorbs the liquid. After this has happened, cover the container with the dough with cling film and put in a warm place for 2 hours. When doing this, keep in mind that the dough will increase in size at least two to three times. Therefore, choose a container the size of which will allow the dough to rise.

After two hours, grease the thick-walled container with vegetable oil and sprinkle with flour. Shake off excess flour that has not settled on the walls. As a container, you can use a goose dish, a cauldron or any other thick-walled dishes.

Our dough has risen a lot.

Sprinkle the work surface with flour and dump the dough onto it, gently scraping it off the sides of the container. Use your hands to crush the dough into a large patty.

Now we need to fold the dough into an envelope. To do this, first we lay two opposite sides of the cake on top of each other, slightly stretching each edge.

Now fold the other two sides in the same way. Don't forget to pull them out.

We put the resulting envelope in our baking container with the seam down and cover with a lid. If the container is not deep enough, cover the dough with a floured towel, and on top with a film. We put the container with the dough in a warm place for 30 minutes and turn on the oven, setting the temperature to 220 degrees.

After half an hour, well-risen bread, covered with a lid, is sent to a very well-heated oven. After 20 minutes, remove the lid and bake the bread without a lid for 30 minutes. Please note that the oven must be very well preheated, otherwise the bread may fall off after removing the lid. If the container with bread is not high enough, then we put it in the oven immediately without a lid, placing a container of water on the bottom of the oven or spraying 50 ml of water from a spray bottle.

Most of us think that the oven homebaked bread is a labor intensive process. Therefore, many refuse such an undertaking, and in vain. It cannot be compared to any other bread. Homemade bread without kneading is a fascinating and interesting process, as a result of which a unique smell will be fragrant throughout the house, and delicious bread will flaunt on the table. Of course, this will take some time, but a minimum of effort. We offer you a simple good recipe homemade bread without sourdough and kneading.

Homemade bread recipe without kneading

step by step photo recipe

Crispy crust and tender flesh delicious bread will delight not only your household, but also guests.
We will tell you how to bake bread in the oven at home in a saucepan.

Ingredients:

• wheat flour - 500 g,
• dry yeast - 7 g,
• warm water - 350 ml,
• vegetable oil- 25 ml,
• sugar - 10 g,
• salt - 10 g,
• wheat flour for shaping bread
• heat-resistant saucepan with a lid, 6 liters.

Cooking process:

In a large bowl, mix dry yeast with sugar.

Add warm water and vegetable oil. Stir the mixture well.

Without waiting for the activation of the yeast, pour in the entire amount of flour, after sifting it, and also add salt.

Stir the contents thoroughly with a wooden spoon for a minute. Cover the bowl with cling film and leave in a warm place for 1 hour.

During this time, the mass will greatly increase in volume. Stir it again with a spoon, also not for long - no more than one minute. Cover with foil and leave warm for 30 minutes.

The next step is the molding of the bread. Dust the work surface liberally. wheat flour. flip soft dough to the prepared surface. Dust your hands well with flour and stretch the dough to form a rectangle. You do not need to knead the dough, but simply pull it out from below.

Fold the resulting rectangle with an “envelope”: one side to the middle, then cover with the other side.

Then collect the resulting strip, also bringing one side to the middle, and the second covering the other. Cover the resulting "envelope" with a clean kitchen towel and leave for 10 minutes.

After this time, repeat the previous procedure: stretch the dough into a rectangular layer, then collect in three steps horizontally and three vertically - with a tight envelope. Turn the resulting workpiece upside down. With a sharp knife or blade, make cuts on its surface, after sprinkling with flour, as in the photo. Cover again with a kitchen towel and leave for 1 hour.

Place a heat-resistant pan with a lid in the oven and heat the oven to 230-2400C. After an hour of "rest" of the dough, place it in a hot pan, immediately cover with a lid and place in the oven. Do not hesitate: you need to work quickly and carefully so as not to get burned.

Tip: when transferring the dough, it is advisable to take it carefully so as not to disturb its texture.

Bake homemade bread without kneading at 2400C with the lid closed for 30 minutes. Then reduce the heat to 200 degrees, remove the lid and bake for another 15 minutes.

Remove the finished bread from the pan and let it cool for an hour. In order not to disturb the structure of the bread crumb, you should not cut it hot.

Enjoy your meal!

How to cook homemade bread was told by Marina Tofan, recipe and photo of the author.

Hello friends! From me to you an express article, because I was going to write about something else, about master classes, but the debriefing of unmixed bread suddenly became relevant. When I posted, I sincerely thought that easier than bread not to be found and that it will be simple and clear to everyone who undertakes. On the one hand, the way it is, which is difficult: no need to knead, no need to fold, no need to pull gluten windows, the dough kneads itself while you sleep. Therefore, they began to actively bake it, when it suddenly turned out that much was not so simple. This recipe turned out to be a litmus test for bakers because it showed all the weak points in bread! Let's take a look at your mistakes.

I saw this:

In appearance, the bread is cute, but in the context there is something incomprehensible: a dense crumb, in some places swollen with large coarse pores. What is it and why does it happen? This picture (as well as other “pictures” that will be below) is typical for many wheat, not necessarily unmixed, therefore, when reading this debriefing, immediately remember the situations when you had such a result.

Let's analyze: the crumb is dense - this is weak loosening, the main reasons are either, in principle, weak yeast activity (weak sourdough, then there will be an unpleasant sour taste or a completely insipid taste), or errors in maintaining the dough. Most will determine that it didn’t stand up to proofing, and in some ways this is so (more precisely, this is already a consequence), but if you have a priori active sourdough, the reason is different. Before shaping the blank, the dough ferments for several hours (two or twelve, depending on the amount (%) of the leaven and the temperature conditions of fermentation), and the internal structure of the bread begins to form already at this stage through loosening. As a result of the activity of starter yeast, the dough is filled with gas, air bubbles. In a good way, you should cut and shape well-attenuated, saturated with gas, thick crust, soft, but not flabby (when flabby - already hard overstay). The dough loses part of the gas at the cutting stage, part during molding, but then during proofing, loosening occurs very actively. If the dough at the fermentation stage has come up well, has become lush, the proofing will be rapid (1-2 hours depending on the temperature and composition of the bread, and in the case of standard recipes, it will be twice as fast as fermentation). But, if the dough came up weakly, if you didn’t track its condition, but acted solely on the recommendation in the recipe (two hours - so two hours, ten - so ten), the proofing of your bread will take a long time, how much depends on the temperature, and on how well the dough managed to approach at the fermentation stage. And now look what happens:

ATWe took a poorly fermented and slightly loosened dough into the cut (you never know, the sourdough is weaker, or the temperature was lower and it did not have time to approach for the time indicated in the recipe), molded and put on proofing. The duration of proofing, according to the recipe, is one and a half to two hours. This is if the dough on fermentation came up well, of course. But it didn’t fit well for you, you thought: okay, it will do! They spotted exactly two hours and began to heat the stove. The bell rang, the stove is hot, loaded, cut, baked, at the exit you have dense bread with coarse pores. To know for sure whether the dough has come up, knead in a transparent bowl to see the loosening. If kneaded in an opaque, try to evaluate visually and tap on the bottom of the dish, if the dough has come up, the sound will be empty and voluminous at the same time, as if tapping on a ripe watermelon.

Knead the dough, put in the refrigerator.There were several such situations and I immediately had a question: why in the refrigerator when 20-22 degrees are given in the recipe? If you remember, then the less sourdough (dough) in the dough, the longer it ferments and the dough, which should ferment for 10-12 hours (or even more) in the heat, will not have time to come up for the same time at a low temperature!

Too sticky on the cut.Considering that the stated humidity of the dough in the recipe is 75%, it may well seem sticky, especially to those who have not worked with wet dough much, 75% is the moisture content of ciabatta and tartine from Robertson's first book. But, if you're experienced with taming wet dough and it's still sticky, it may have fermented or started to break down because you've used weak flour. In general, the technology of bread without kneading with long fermentation not in the cold may well give such stickiness, this is normal. If you can’t cope with the dough at all, then unload it into a mold, let it stand and bake it to your health (well-heated oven to 240 and with steam for the first 15 minutes). But, if you want to compete for the hearth, your task is to make the dough break as little as possible while working with it. Therefore: dust the table well with flour, remove the dough from the bowl not with your hands, but with a plastic spatula with soft edges, cut neatly and correctly, work quickly and confidently. How to do it - here is a blog article for you, which tells in great detail how and what to butcher. Don't forget about dust when preforming and shaping (but not to let flour get inside the dough), if the dough sticks to the table, it will tear when you fold it. It will tear - it will become sticky and creeping, it will not work out successfully. Well, tight molding is a must, otherwise the workpiece will float, stick, and you will have to forget about a beautiful crust and beautiful opening of pores and cuts.

Too sticky at the very beginning, once mixed.I already wrote about humidity, it is rather big (but not extreme). If your flour, in principle, is not moisture-intensive, or you have never worked with wet dough at all, take 10% less water, in terms of the recipe on the blog, this is 325 gr. water for 500 gr. flour. Well, weigh carefully (and in general - weigh!). Often we get an uncomfortable dough just because we measured the ingredients by eye or inattentively weighed.

Is it necessary to mold or can it be immediately kneaded into the mold?Many have already done this, and someone only thinks that it can be done this way. On the one hand, why not) But then you will get a completely different bread, perhaps with a loose or fallen top, without pronounced pores. And this is normal for such a technology (immediately in the form). As I wrote above, we all have our own starter cultures and their activity may differ, and we different conditions and, if you leave the dough overnight, you may not guess with the temperature, so the dough, theoretically, can both under-ferment and over-ferment. At this stage (at the end of fermentation), assessing the state of the dough, you can always do something: either shape it, remove some of the gas and bring the dough into a state of tone, or, if it has not risen yet, put it in a warmer place and wait. If your dough is already in shape, you won’t be able to do anything, you won’t even be able to evaluate it properly, what you bake will be.

This is partly why bread without kneading in the form, in principle, can differ from hearth bread without kneading. If you read an article about the differences between hearth and pan bread, then remember that this bread differs both in structure and taste, if only because loosening and evaporation of moisture in it occur in different ways, the density of the crumb is formed differently, and it also affects the taste.

If you encounter sourness in this bread, there may be several reasons. Healthy reasons: The dough may have fermented, fermented at a high temperature (25-30), or you increased the percentage of whole grain flour. Whole grain flour with prolonged fermentation, it very willingly gives sourness :)Unhealthy Causes - Weak sourdough, in which acid accumulation occurs much more actively than gas accumulation. For you

What is this bread supposed to be?But completely different! Despite the fact that the technology is simple, even primitive, we will all have different bread, despite the fact that we use the same proportions, simply because we have different conditions and we work differently with the dough. This bread, unlike many other types of bread, has very few strongly characteristic features, and those that are, relate to the conduct of the test. This is a completely free recipe that you can adapt to yourself and your needs as you please, but it is advisable to understand that the result may be different. If you want beauty, pores and prickly cuts, there is a ready-made technology on the blog. If you just want bread, you can bake it at least in shape, at least divide it into pieces, space it on a cloth and bake it like ciabatta, or even just bake cakes or pizza for children. Undoubtedly, there should be no gross defects, such as a dense rubber crumb, sour taste, unbaked or burnt, otherwise everything is in your hands.Definitely, bread should not be sour, in a good way, if you have withstood the temperature conditions and time, there should not even be sourness. This bread, whether shaped or hearth, should develop a soft wheaten taste with creamy notes.

This is my yesterday's without kneading. The dough fermented for about 15 hours, it stopped, but I convinced him to try))

How is it different from "normal"?I was recently asked two interesting questions about this bread. The first - and how is it different from the usual? If nothing, then why should we develop gluten in the dough? Despite the fact that it, like all the rest of the bread that we bake with kneading, consists of flour and water, it has fundamental differences. The gluten in this dough self-develops and swells, but to bake the same Tartine, this is not enough, the dough by this method still turns out to be quite weak, so that later it has a beautiful brutal porosity of Tartine. In addition, when you bake in the usual time frame, develop gluten, it is easier for you to control the dough at each stage in order to obtain high quality bread.

And the second interesting from the comments:"He's so simple, but I want tricks to tinker with." Are you sure it's that simple? I already doubt it

But your work (not all)), some very successful!

Soon, by the way, there will be a recipe without kneading with fermentation in the cold from Arthur!Good luck and delicious bread!