Tag: NoKnead

Convenient, no-knead bread by Benedetta Rossi, prepared in 15 minutes with the tea towel trick – Gordon Ramsay’s version

pane fatto in casa


Convenient bread Of Benedetta Rossi It’s a very simple recipe. You don’t even need to knead. To make it, there are few ingredients needed, the ones you all have at home. You can simply combine them and work with them a fork, without necessarily having to waste time making the perfect dough. The presence of yeast It also allows you to adjust the cooking to your liking. You can keep it in the refrigerator overnight without fear of it going sour. You will cook it directly at the time of need and it will be fresh and fragrant.

Convenient bread

Ingredients

  • 0 flour 400 g
  • water 300 ml
  • brewer’s yeast 2 g
  • sugar 1\2 teaspoon
  • salt up to 5 g

Preparation

The first thing to do to prepare comfortable bread is to put the powders in a bowl: the flour, the dehydrated yeast with the sugar to activate the yeast, the salt, and mix with your hands. In a second bowl, put the water and pour in the flour mixture little at a time, mixing with a fork. Let the dough rest in the bowl, covered with cling film, for about 15 minutes at room temperature;
take the dough again and turn it several times with a spatula, then let it rest for another 10 minutes, and repeat this step for two or three times: the dough will become smoother and more homogeneous.

After 30 minutes, after turning the dough two or three times, place a rise in the refrigerator, always covered with film; you can manage the leavening time as you wish, from a minimum of 6 hours to a maximum of 24 hours. When preparing the bread, take the leavened dough from the refrigerator: it will have formed a lot bubbles on the surface. Flour a cutting board very well, because the dough will be very sticky, and spread it with your fingers to form a rectangle; to give “strength” to the dough, make folds twice, close it like a bag, and round it to form a ball.

Put it inside a canvas generously floured, to prevent it from sticking, and transfer it to a bowl; let it rise for another hour and a half, until it doubles in volume. When the dough has risen, place a pan (steel or ceramic suitable for the oven) with the lid, inside the already hot oven at 230°C and let it heat up; Using potholders, take the boiling pan out of the oven and insert the dough directly from the bowl, using the tea towel. Place the lid on the pan and cook at 230°C for 30 minutes, then open the oven, remove the lid and continue cooking at 220°C for another 20 minutes, until a crust has formed. crunchy crust on bread.

No-Knead Country Bread – Perfect for People Who Hoarded Flour by Gordon Ramsay

No-Knead Country Bread – Perfect for People Who Hoarded Flour


I’ve been wanting to post an updated video for our no-knead bread technique, and so when I heard there was a severe, pandemic-related yeast shortage happening, I figured this would be the perfect time. Except, apparently there’s an even more extreme shortage of … to read the rest of Chef John’s article about this No-Knead Country Bread recipe, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for this No-Knead Country Bread!

And, as always, enjoy! 


If you want more information about why the blog format has changed, and why we’re now offering complete written recipes, please read all about that here. 


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