No-knead bread (Pane senza impastare)

I didn't do it still, I discovered this recipe just yesterday evening but it seems great.

The recipe isn't Italian but from the photos I've seen this bread is ok to make great bruschette or croutons so why don't share this recipe with you?

It's long because of raising but it's also so easy!

You need:

3 cups all-purpose or bread flour, more for dusting

¼ teaspoon instant yeast

1¼ teaspoons salt

cornmeal or wheat bran as needed

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky.

Cover bowl with plastic wrap.

Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles.

Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.

Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.

Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal.

Cover with another cotton towel and let rise for about 2 hours.

When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat oven to 450 degrees.

Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven.

Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K.

Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.

Cool on a rack.

P.S. The recipe is the original from New York Times, here it's the link to how-to-do video:

8 commenti:

  1. Hi , thanks for joining my blog , i'll join yours also as i see you have alot of lovely recipes that can interest me . This no knead bread looks great , i've seen it in other blogs and i'm quite curious to make ti myself, actually i will.

  2. spero e credo che tu conosca l'italiano ,se posso darti un consiglio inserisci google translate così anche chi non conosce bene l'inglese come me possa avvalersene per letue ricette grazie per la tua visita al mio blog

  3. thanks mary!

    marsettina hai ragione! provvedo!^^

  4. dovresti mettere questo perchè ti traduce tutta la pagina per intero
    http://translate.google.com/translate_tools?hl=it&sl=it&tl=en copia il codice e mettilo ciaooo

  5. ho alcuni premi per te potresti ritirarli

  6. che pane bellissimo! wonderful!

  7. Bello questo pane, complimenti!

  8. great¡¡ now i will be able to bake my own buns to the italian recipe lampredotto¡¡¡ thanks a lot.