Other

Bread without kneading


Put the flour in a large bowl, dissolve the yeast in a glass with some of the amount of water and pour over the flour, add the rest of the water, then salt, mix everything, cover with a lid or food foil and put everything in the FRIDGE! Leave it there until the next day! It must stay like this for between 7 and 24 hours! I usually make the dough in the evening and bake it the next day when I return from work. It is a "soft and sticky" dough, you have to use flour to make it.

You will need a large pot of about 6 liters for this amount of flour, cast iron, tuci, stainless steel or earth. I have a sea of ​​earth. It's great! It's my favorite pot! I love her, I adore her! Finally, leaving aside my weaknesses, this pot must be put in the oven, the must must have a lid and let it heat up well at maximum temperature. You do this operation before removing the dough from the fridge because it takes about 20-30 minutes until the pot heats up well. So!

After we put the oil in the oven, we take the leavening out of the fridge, flour the worktop well, turn the leavened dough upside down, flour the palms well, powder it with flour and the surface of the dough. Stretch it with your hands in a rectangular shape, then wrap it in three on the length, you will get a narrow and long rectangle, and bring the sides one on top of the other. Oooof! Did you understand something ?!

I didn't take pictures during these phases, but I promise I will do it these days, if you don't have the patience you can find the way to pack on youtube.

Turn the dough with the sides wrapped down, cover with a towel and leave for about 20 minutes, during which time the pot will heat up. Saute the pot in the oven WITH GLOVES, lift the lid, put the dough in the hot pot, turning it again with the sides wrapped up, put the lid on, put the oil in the oven, do not change the temperature, leave it for about 40-50 minutes with the lid on, then 10 without lid. You will have a sensational bread in front of you! Don't be scared by so much polology because the procedure is incredibly simple. I wish you good appetite!