Foreword

Quick bread has many names, such as no-knead bread, European bread, five-minute bread, pastoral bread, and country bread. Maybe you are wondering why it has so many names. Apart from the fermentation and baking time, this bread only takes five minutes from weighing, stirring, shaping to putting it in the oven. It does not require kneading during the dough making process. , hence the name of no-knead bread. Because it does not require a beautiful shape, its shape is rough and casual, and it has an original style. Some people also call it pastoral bread or country bread.

This European-style bread is crispy on the outside and soft on the inside. It is sugar-free, oil-free, convenient and healthy. If you are also interested, hurry up and DIY it at home.

Materials

Main ingredients: 135g flour, 87g water, 2g yeast, 1.5g salt;

Accessory materials: 300g boiled water

Handmade gourmet quick bread

1

Divide the high-gluten flour into two parts: 125g and 10g. Pour salt, yeast and water into 125g of high-gluten flour (remaining 10g of high-gluten flour is used (to make hand powder), mix well with a spatula

2

Cover with plastic wrap, poke more than ten small holes in the plastic wrap with a toothpick and put it in the refrigerator for 10 hours or more , take the fermented dough out of the refrigerator and remove the plastic wrap

3

The dough becomes elastic when pulled out, and a mesh can be seen

4

Sift an appropriate amount of high-gluten flour on the baking sheet

5

Take the dough out of the container and sprinkle high-gluten flour on the surrounding surface

6

Use your hands to quickly tighten the surface toward the bottom, place it on the baking sheet and let it rest for 40 minutes, leaving a space in the middle

7

After the dough is fermented, make a cross on it

8

Sift in high-gluten flour

9

Leave it for nearly 30 minutes When the time comes, take a baking sheet and put it in the oven, add 300g of boiling water, put a grill on top, close the oven door and preheat the oven at 220 degrees and bake for 10 minutes

10

After the oven is preheated, place the baking sheet on the grill, close the oven door, and bake at 220 degrees for 30 minutes

Tips

1. The best amount of water Add it in little by little. If the dough feels a little dry, you can add a little water in an appropriate amount

2. Use a spatula to smooth the dough evenly without kneading

3. In the second step, you can also The dough is fermented at room temperature for two hours and then placed in the refrigerator for 10 hours or more.

4. Take out the fermented dough without kneading it. Dip powder on all sides and quickly tighten the surface to the bottom.

5. If you feel a little sticky when you pull out the dough, you can Sieve some high-gluten flour on the surface of the dough to prevent sticking

6. When operating this bread, it is best to sprinkle some dry powder on your hands, hold the dough, and gently press the surface of the dough with your palms. Tighten to the bottom, rotating the dough as you go. Most of the dry flour should fall out, be careful not to knead this into the dough.