No-knead walnut and raisin bread

This recipe is very simple: no kneading by hand or machine. The secret is a highly hydrated dough, a long rise and very little yeast.
Another essential is a baking container that withstands 220°C and has a tightly fitting lid. The blog uses cast iron; I tried a Pyrex dish and it works.
The dough goes into the pot heated to 220°C, then is covered. The steam inside makes the bread crisp outside and perfectly cooked inside.
Thank you to VivaLaFocaccia.com for its excellent explanation of every stage. I hope mine is clear, but do try it: it is exceptional and very easy.
Ingredients
350 g cold water
400 g Italian '00' flour
50 g roughly chopped walnuts
85 g raisins, optional
8 g salt
6 g fresh yeast or 2 g dried yeast from a sachet
A pinch of pepper
If you dislike raisins, omit them but add 5 g sugar to feed the yeast.

In a fairly large bowl, I thoroughly combine all the dry ingredients, including the salt. Although salt is normally kept away from yeast initially, here it makes no difference.

I add all the water at once.

I mix quickly for less than a minute, until the water is absorbed.

The dough is rough and grainy. I cover well and leave to rise at room temperature for 12 to 18 hours.

It should double in size. I removed the cling film after 14 hours, so I recommend starting in the evening and continuing the next morning.

I generously flour the work surface and gently turn out the dough without working it, using only a dough scraper to help.

I fold the dough into thirds.


I turn it the other way and fold in half.

These folds develop the gluten.
I flour it and shape a ball with a spatula.
I dust a tea towel with Italian '00' flour and maize flour, the type used for polenta.

I place the nicely shaped dough on it and dust the top with both flours.

I cover thoroughly without wrapping too tightly.

I leave to rise for 2 hours; in hot summer weather, an hour may suffice.
Half an hour before baking, I heat the oven to 220°C with the pot inside.

Once hot, I remove the pot, take off its lid and very gently tip the dough into it.

I cover and immediately bake for 30 minutes.



After 30 minutes, I remove the lid and bake for another 15/20 minutes.

When baked, I remove the bread from the oven and pot and place on a rack. Cut it only when completely cold.

This is how it looks: crisp outside and soft inside.

Perfect with sweet and savoury foods.
Really, try it! It is fantastic. I never thought I could achieve this result!