Imported from Instagram
No-Knead Bread Dough
A simple, sticky no-knead dough made with bread flour, yeast, olive oil, and lukewarm water. After three resting periods and stretch-and-folds, it can be shaped into pizza, focaccia, ciabatta, baguette, or other breads.
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Ingredients
- 325 ml Lukewarm water (Warm, not hot)
- 20 ml Olive oil
- 3 g Yeast
- 425 g Bread flour
- 1 tsp Salt
- Flour (For dusting work surfaces)
Steps
- 1
Add the lukewarm water, olive oil, yeast, bread flour, and salt to a mixing bowl. Use a spatula to bring everything together into a dough; it will be quite sticky.
- 2
Cover the bowl and allow the dough to rest for 30 minutes in a warm place.
- 3
Dip your hands in water to prevent sticking. Bring the dough together by stretching and folding each corner of the dough.
- 4
Cover the dough and let it rest for another 30 minutes in a warm place.
- 5
Repeat the stretches and folds, then allow the dough to rest for a final 30 minutes.
- 6
Flour the work surfaces generously. Tip the dough onto the floured work surface and shape it as desired.
Notes
The source shows this dough being used for pizza, focaccia, ciabatta, and baguette, but it does not provide shaping details, proofing instructions after shaping, baking temperature, baking time, or a finished-bread method. Those details are therefore not included.
Nutrition per serving
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