Imported from Instagram

Homemade No-Sourdough Bread

Name: Homemade No-Sourdough Bread
Prep time: 25 min
Cook time: 42 min
Total time: 232 min
Yield: 1 servings
Cuisine: European
Ingredients: 500 g White bread flour (Ideally with at least 12 g of protein per 100 g; a small additional amount for dusting the work surface and hands is not included in the quantity.); 390 ml Lukewarm water (Start with 390 ml; more can be added as needed, up to a total of 420 ml.); 6 g Instant dry yeast; 15 ml Olive oil; 5 g Sugar or honey (Choose either sugar or honey; the source lists both options as alternatives.); 10 g Salt

Recipe by Život podle Garpa @zivotpodlegarpa · Instagram

Imported by Daniel Tabaj on SeeMeCook

A soft, airy homemade loaf made from yeasted dough without a sourdough starter, which can be mixed and baked in a single day. It is baked in a preheated cast-iron pot, covered at first and then uncovered until golden brown.

1 servings232 minEuropean

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Ingredients

500 g White bread flour (Ideally with at least 12 g of protein per 100 g; a small additional amount for dusting the work surface and hands is not included in the quantity.)
390 ml Lukewarm water (Start with 390 ml; more can be added as needed, up to a total of 420 ml.)
6 g Instant dry yeast
15 ml Olive oil
5 g Sugar or honey (Choose either sugar or honey; the source lists both options as alternatives.)
10 g Salt

Steps

1
In a bowl, mix the flour, yeast, sugar or honey, and salt. Add 390 ml of lukewarm water and the olive oil, and mix until no dry flour remains. The dough will be soft and sticky. Cover the bowl.
2
During the first hour, fold the dough every 15 minutes, four times in total. Moisten your hand, grasp the dough at one edge, gently stretch it upward, and fold it over the center. Turn the bowl and repeat the process from all four sides. Keep the dough covered between folds.
3
After the final fold, leave the dough covered to rise for approximately one hour. It should visibly increase in volume and become airy; rising may take longer in a cooler kitchen, so use the condition of the dough as your guide.
4
Generously flour the work surface and your hands. Carefully turn the dough out onto the surface and gently stretch it into a thick rectangle without unnecessarily pressing out the air.
5
Fold the left third of the dough over the center and the right third over it, as if folding a letter. Roll the resulting strip from the shorter side into a loaf. Pinch the seam with your fingers and place the loaf seam-side down. Dust with flour as needed to prevent sticking, but do not work a large amount of flour into the dough.
6
Transfer the loaf onto parchment paper, loosely cover it, and let it rise for approximately 45 minutes, until visibly airy. Check it by gently pressing it with a floured finger: the indentation should slowly spring back. If it levels out immediately, give the dough more time.
7
Meanwhile, preheat the oven to 250 °C with the cast-iron pot and lid inside. Make sure the pot, its knob, and the parchment paper can withstand this temperature.
8
Slash the top of the risen loaf with one swift cut using a razor blade or a very sharp knife, about 1 cm deep.
9
Using the parchment paper, carefully transfer the loaf into the hot pot and cover it with the lid.
10
Bake for 17 minutes at 250 °C with the lid on. The lid will retain the steam from the dough, so there is no need to add ice.
11
Remove the lid, reduce the temperature to 190 °C, and bake for approximately 25 minutes more, until golden brown.
12
Remove the bread from the pot and let it cool completely on a wire rack. The crumb will firm up as it cools; hot bread may stick and compress when sliced.

Notes

The amount of water is given as a range of 390–420 ml; start with 390 ml, and any additional amount is not precisely specified. Flour for dusting is explicitly mentioned in the instructions, but its quantity is not specified. The source ends with instructions to cover the pot; the baking times and temperatures, as well as the cooling instructions, come from an addition by the original creator in a comment.