You have always dreamed of baking your own bread but have never dared to take the step. Here’s a recipe you can’t miss! Making bread without a special machine, without baking flour, and without kneading is possible! So, discover my really simple homemade bread recipe inspired by this no-knead bread recipe.
Ingredients
For this homemade bread recipe, you’ll need :
- 500 g all-purpose flour
- approx. 350ml of warm water
- 1 teaspoon of salt
- 1/2 teaspoon dry baker’s yeast
Preparation
Preparation time: 20 minutes
Waiting time: minimum 12 hours
Cooking time: less than 1 hour
Prepare your dough
This step has to be done the day before.
This recipe is so simple that you don’t even need to activate your yeast. However, if it makes you feel better, mix the yeast with a little flour and warm water (deduct from the dosages indicated). Mix well. Let it rest for about ten minutes, foam will form on the surface.
In the meantime, mix the remaining flour and salt in a bowl.
Pour the mixture with the yeast and mix well.
Add the rest of the water gradually. Stir as you go, so that the water is well incorporated. All the ingredients should fit in one block, but the mixture should not get too wet.
As soon as you get the texture you want, stop adding water. Be aware that the amount of water may depend on the quality of the flour. Flours have a higher or lower absorption rate. If in Malaysia, with first quality flour, 200mL of water is enough for 500 grams of flour, for a basic flour, in France, I use around 350 mL. Bread flours, type T55, sometimes require even more water.
Your dough is ready. Don’t knead or overwork the dough. Cover the bowl with plastic film and then with a cloth.
Let it rest for at least 12 hours. The ideal is then to prepare your dough the evening before putting your dough in the oven the next morning.
Before the baking time
Look at how your dough is. If it has swollen well, it is ready to be put in the oven.
Prepare your work surface by covering it with flour. Turn out your dough with a floured spatula. Also, cover your hands with flour. The flour prevents the dough from sticking.
Then you have two schools :
For those in a hurry, handle your dough gently. The air must not come out. Form a ball and put it in the oven.
For the purists, work the dough a little. Stretch it and let the air out. Make a ball and wrap it with flour and then with a tea towel. Let your dough swell for another hour and then put it in the oven. This is my favorite option because it gives me more alveoli.
At the baking time
Preheat your oven to 220°, with your casserole dish, closed with its lid, inside.
After 10-20 minutes (depending on your oven), take your casserole out to place your dough. Be careful with this step, because the casserole is hot. Close the oven immediately.
Place your dough in the casserole. Make incisions in the top with a sharp knife. Line the top of your dough with a little flour if desired.
Bake for 30 to 40 minutes depending on the size and power of your oven. If you are not sure, take the casserole out after 30 minutes of baking.
Carefully remove the bread from the pan to see if the underside is cooked through. You can then tap on the underside to see if it is cooked. If it is not cooked, extend the baking time by 10 to 15 minutes.
Once the dough is cooked, put it in the oven again, but this time without the lid on for 15 minutes. This step makes the crust golden brown and crispy.
Your homemade bread is ready! Take it out of the oven and leave to cool for several hours (minimum 2 hours).
You can then either slice it and keep it in a bag or keep it as is in a clean cloth. I sometimes slice it and freeze it for longer conservation.
So isn’t it the simplest homemade bread recipe ever? You can try to perfect or change your homemade bread recipe. For example, you can add to your dough some dry fruits, nuts, or seeds.
If you also do your own bread, share your tips with us!