Ingredients

350g high-gluten flour

1/4 teaspoon salt

Instant dried yeast 2 Tea spoon

Warm water (warm to the touch, normal temperature in summer is fine) 300 ml

Italian-French mixed dry spices (your favorite dry spices, in order to increase the bread The taste) a few

How to make no-knead refrigerated fermented bread

Sift the high-gluten flour (I did not sift it and used it directly), mix it with salt and yeast, and add Pour warm water into a container that is twice the size of the dough to ferment, and stir evenly. There is no dry powder, and the dough will be very sticky;

Cover with plastic wrap, ferment at room temperature for 1 hour, and put it in the refrigerator. , if you don’t have time, put it directly in the refrigerator; (I have tried two methods, there is no difference) Put it in the refrigerator for at least 24 hours, and up to 5 days. The fermentation effect is best after two or three days;

The dough taken out from the refrigerator has almost doubled in size. At this time, the dough is very soft and sticky, with large bubbles like honeycombs when pulled open;

On a clean work surface Sprinkle some flour and turn the dough onto the work surface. No need to knead the dough. Simply fold it in half two or three times and shape it into the shape you want, with the seam facing down;

Put baking paper on the baking sheet , place the shaped dough on the baking sheet, cover with oiled plastic wrap, and ferment at room temperature for 1 hour;

Preheat the oven to 200 degrees, place the middle rack (to bake bread) on the grill, and another lower rack Put a baking sheet with hot water,

Use a sharp knife to make a few cuts on the bread ball, sprinkle some flour (it is better to bake it and sell it), bake for 25-30 minutes, take out the bread and put it Let cool on rack and serve.