The idea was posting recipes of preserves… but I keep thinking of other recipes I would like to share, so here’s my version of the famous “no knead bread”!

no knead breadNO KNEAD BREAD

Flour 1050 gr
Water 750 gr
Yeast 25 gr
Salt 3 1/2 tsp

Warm up the water (not more than 40º C), add the salt and yeast and mix until undone.
Add the flour and mix (no need of kneading.. that’s the point, isn’t it?). It should be very sticky. (Next time I make bread I will take pictures and post them!)
Let rest for approx 3 hours (or until the bubble formed by the rising of the dough starts to collapse). Put in the fridge in a closed (not airtight) bowl.
You can start using the dough after 24 hours in the fridge, but it gives the best results between 3 and 7 days. ..Yes, you can leave the dough in the fridge for as long as 7 days and more (bread savys say 14) but it never lasts that much!
When you want to bake bread take some of the dough and form some rolls (50 gr) or long buns (200-300 gr) and lay them on baking paper. Let rest until when you lightly press the dough, the surface doesn’t spring back quickly and you leave a small indent in the bun.
Put a baking stone or the oven’s dripping pan in the oven and heat it (240º). Put a small bowl with about 100 gr water in the oven.
Brush the rolls with milk and cut them with scissors or a very sharp knife (deep is good!) and, when the oven is hot and steamy, let the baking paper slip with the rolls on it on the hot baking stone or dripping pan (this takes some experience but I’m sure you’ll master the wrist-flip fast!)
Let bake until golden (10 to 20 minutes depending on size of the rolls and your oven).
Try and resist the gorgeous smell and let cool a bit before cutting and enjoying!
cutting no knead breadThis photo: © lucy Pope 2009