No-Knead, No-Mixer Salt Bread

Ingredients

• flour
• cold tap water (Used instead of ice water because the dough is mixed by hand.)
• butter (Softened; kneaded into the dough after the first rest.)

Steps

1. 1

   Combine the flour and cold tap water by hand until the ingredients are just combined. The source specifically uses cold tap water instead of ice water for this hand-mixed method.

2. 2

   Cover the dough and let it rest for 25 minutes.

3. 3

   Add the softened butter to the dough and knead for about 3 minutes, until the butter is mixed through. The dough will not yet be smooth.

4. 4

   Cover the dough and let it rest for another 25 minutes.

5. 5

   Perform the first set of stretch-and-folds.

6. 6

   Wait 25 minutes, then perform the second set of stretch-and-folds.

7. 7

   Wait another 25 minutes, then perform the third and final set of stretch-and-folds. The dough should become smooth and pass the windowpane test.

8. 8

   Let the dough rise until it is approximately 1.5 times its original size.

Notes

The source states that the full detailed recipe is on the author’s website, but the provided material does not contain the ingredient quantities, salt quantity, dough yield, shaping instructions, filling or topping details, oven temperature, baking time, or final baking steps. The extraction therefore stops after the first rise and should not be treated as a complete bake-ready recipe.

Nutrition per serving

• bread
• salt bread
• no-knead
• no-mixer
• hand-mixed
• yeast bread