Make Bread Without Kneading

 

Ingredients:

• Time to prepare: 20 minutes (not including resting time)
• Time to relax: 1 hour and 25 minutes
• Cooking time: 25-30 minutes
• Total Time: Approximately 2 hours and 15 minutes

List of ingredients:

• 200 milliliters water (0.85 cups)
• 25 grams sugar (2 tablespoons)
• 3 grams yeast (1 teaspoon)
• 300 grams bread flour (2 cups)
• 3 grams salt (1/2 teaspoon)
• 20 grams olive oil (2 tablespoons)

Size of the Mold:

For a 450g loaf, use a mold that is 20.8 cm long, 11.8 cm wide, and 11 cm tall.

Baking Temperature and Time:

Cook in the oven at 170°C (340°F) for around 25-30 minutes.

Instructions:

Step 1: Make the Liquid Mixture

In a big bowl, mix together 200 ml (0.85 cup) of water, 25 grams (2 tablespoons) of sugar, and 3 grams (1 teaspoon) of yeast. Stir thoroughly to dissolve the sugar and yeast.

Step 2: Combine the Dry Ingredients and Form the Dough

Slowly mix in 300 grams (2 cups) of bread flour and 3 grams (1/2 teaspoon) of salt into the wet mixture. Stir until you have a dough.

Step 3: Mix in the Olive Oil

Add 20 grams (2 tablespoons) of olive oil to the dough. Use a spatula to mix the oil into the dough until well combined.

Step 4: First Rest

Cover the bowl with a clean kitchen towel or plastic wrap and allow the dough to rest for around 20 minutes.

Step 5: Knead the Dough

After 20 minutes, stir the dough once more until smooth to help it rise without kneading.

Step 6: First Proofing

Cover the dough and leave it in a warm spot for around 1 hour, or until it doubles in size.

Step 7: Prepare the Dough for Shaping

Flour a clean surface to avoid sticking. Transfer the dough to the floured surface, press down to remove air and flatten.

Step 8: Fold the Dough

Fold the dough in half four times, then shape it into a round ball.

Step 9: Divide and Shape

Separate the dough into 3 equal parts. Shape each piece into a tight ball by cupping your hands around it and rotating it on the surface.

Step 10: Rest the Dough Again

Cover the dough balls with a towel and let them rest for around 15 minutes.

Step 11: Shape to Fit the Mold

Take each portion of dough, press it down softly, and shape it into a long strip. Flip the dough, fold the sides in, and roll it up from the thicker end. Seal tightly.

Step 12: Prepare for the Second Proofing

Place the dough pieces into a 20.8×11.8×11 cm mold for 450g loaves. Repeat with the remaining dough.

Step 13: Second Proofing

Cover the dough and let it rise for around 50 minutes, or until it fills 80% to 90% of the mold.

Step 14: Bake the Bread

Preheat the oven to 170°C (340°F). Bake the dough for about 25-30 minutes, or until the surface turns golden brown.