No-knead seeded bread
Published on 3 June 2020
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Use a lidded pot, Pyrex as here, earthenware, cast iron or steel, able to withstand 250°C.
Lovely bread, quick preparation with a long rise, described as keeping soft for a week in food bags.
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Ingredients
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Method
Introductory photographs from the original
0 steps completed out of 18
- Step 1 of 18
I mix both flours in a bowl.
- Step 2 of 18
I mix in salt.
- Step 3 of 18
I add yeast.
- Step 4 of 18
Honey.
- Step 5 of 18
All water.
- Step 6 of 18
Oil.
- Step 7 of 18
I mix briefly with a spoon into rough dough.
- Step 8 of 18
I mix in all seeds.
- Step 9 of 18
I cover and rise in switched-off oven for 12 to 15 hours.
- Step 10 of 18
Next day, it is bubbly and soft; that is right.
- Step 11 of 18
I generously flour surface and turn out.
- Step 12 of 18
I flatten, flour and fold in thirds, one side.
- Step 13 of 18
Then other side.
- Step 14 of 18
I fold again from opposite direction with flour.
- Step 15 of 18
I turn, flour top and shape a ball seam down.
- Step 16 of 18
I cover with a bowl and rise 1 hour.
- Step 17 of 18
Meanwhile, I heat oven to 250°C with chosen pot.
- Step 18 of 18
I carefully remove hot pot and lid, turn bread seam up into it and bake for 30 minutes, uncover and cook another 10 minutes. I remove from pot and cool on a rack.
Original source: https://incucinaconlilly.com/2020/06/03/pane-ai-semi-senza-impasto/