On the blog of a wonderful artist, I came across photos of appetizing bread that the author makes using this recipe (link to YouTube, video in English). Of course, it became very interesting to me—I have tried to bake bread in the oven many times myself and almost never been satisfied with the results. But with this recipe, everything turns out great.
The method is simple and is called "no-knead bread" in English (here's an article about the method). It involves letting the dough rest and ferment for a long time (about 18 hours) without the need for kneading. This method requires less yeast, and the dough itself turns out more moist than usual.
So, here's the recipe:
- 450g of flour (I used 100g whole wheat flour, the rest regular bread flour. I think you can experiment);
- 1/4 teaspoon of instant yeast;
- 1 1/2 teaspoons of salt;
- 360ml of water.
Mix the flour, salt, and yeast in a large bowl, add water, and knead into a smooth, homogeneous dough. Cover the bowl with plastic wrap and leave it in a warm place for 14 hours (18-20°C). The dough is considered ready when its surface is covered with bubbles, and it has significantly increased in volume.
Place the ready dough on a floured surface, fold it once or twice like an envelope. Sprinkle with flour, wrap it in a towel, and let it rest for one and a half to two hours. The dough should double in volume.
Thirty minutes before the expected start of baking, preheat the oven and baking dish to 200°C. The baking dish should have a lid; a Dutch oven, ceramic pot, or heat-resistant glass dish will work, as I had.
When the dough is ready, carefully remove the hot baking dish from the oven, sprinkle it with a little flour, transfer the dough into it, shake it a couple of times, cover it with the lid, and put it in the oven. After 30-40 minutes, remove the lid and bake for an additional 15 minutes until a dark crust appears.
Be sure to watch the video—two wonderful American chefs show how to do everything. Good luck! And enjoy your meal!