Since the first recipe for no-knead bread appeared, many people have been encouraged to try their homemade preparations. And how not. This bread does not require the realization of any kind of effort, as well as it is not necessary to have a long list of ingredients or a special oven.
The secret of the recipe we will show you below lies, mainly, in the rest time of the dough and the cooking of it. The rest comes to be eaten.
It should be noted that other ingredients can be added to enrich the bread. Seeds and nuts are usually used, although cinnamon could also be added to it.
Make your no-knead bread in a few steps
Ingredients
- 1 teaspoon salt (5 g).
- 1 3-4 glass of water (350 ml).
- 1-2 teaspoons of fresh yeast (2.5 g).
- 3 cups gluten-free strong flour (380 g).
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Preparation
- First, the yeast dissolves in the water. Once we have it ready, we reserve it.
- In addition, we place the gluten-free strong flour in a bowl along with the salt and stir it with the help of a spoon so that both ingredients will incorporate well.
- Then we’ll pour the dissolved yeast on top.
- Stir all the ingredients with slow, circular movements until you get a homogeneous dough. This step should last at least a minute and a half.
- We cover the dough with a piece of transparent film and let the dough rest for an entire night (10 or 12 hours).
- The next morning, sprinkle flour on a smooth, clean surface and proceed to place the dough there. To handle it, it will also be necessary to have a little flour in your hands, to prevent it from sticking.
- Preheat the oven to 200ºC.
- Sprinkle a little flour on the dough (just a pinch), take the dough, and form a kind of ball with it. Place it on a smooth surface and flatten it slightly with your hand.
- We took a knife and made a cross, right in the middle, to get four-folds. By the opening that is left, the bread will be able to breathe and cook to perfection.
- Then we bend the folds (outside in). And if we want to, we add a few seeds or the ingredients we have selected to enrich our no-knead bread.
- Pour the dough into an oven-safe pot (without greasing or anything else).
- We take the pot (clicked) for about 40-45 minutes to the oven, at a temperature of 250 degrees Celsius.
- At the end of the first 20 minutes, we uncover the pot and put it back into the oven so that the dough rises, and the bread is finished baking.
Final Considerations
Even though the cooking time is over, it’s important to check that kneading bread is made. If we think it’s still missing cooking, we can take it to the oven for another 10 minutes.
During this time, you have to keep the bread from burning up. When we turn off the oven, we remove the pot and let it cool at room temperature for a while. Then, we flipped it over a clean, dry cloth of cloth to get our kneading bread out.
Unknite bread has a very soft texture and, in general, a light consistency. Its appearance is very attractive: on the outside, it has a golden crust of medium thickness, and inside, the crumb has a large alveolate.
This bread has medium to large holes, resulting from the type of ingredient mixture and the cooking process as such.
You want to try something different? Don’t miss these Best Gluten-Free Bread Recipes to Try at Home
Substitutes of the flour of force
Xantana rubber is the ingredient that is most used in mixtures for homemade bread without gluten, as it achieves to provides elasticity and structure. This is a biopolymeric product, that is, a polysaccharide that results from the action of a bacteria in the process of fermentation of sugars.
On the other hand, amaranth flour can also be a substitute for strong flour. In fact, it is the flour that is most often used in the preparation of food for celiac people. However, to make bread it is necessary to mix it with another type of flour so that it ‘rises’ when baked.