Ingredients:
Water: 200 milliliters (0.85 cups)
Sugar: 25 grams (2 tablespoons)
Yeast: 3 grams (1 teaspoon)
Bread flour: 300 grams (2 cups)
Salt: 3 grams (1/2 teaspoon)
Olive oil: 20 grams (2 tablespoons)
Equipment:
450g loaf mold (20.8 cm long, 11.8 cm wide, 11 cm tall)
Baking Temperature:
170°C (340°F) for 25-30 minutes
Instructions:
Prepare the Liquid Mixture:
In a large bowl, combine 200 ml (0.85 cups) of water, 25 grams (2 tablespoons) of sugar, and 3 grams (1 teaspoon) of yeast. Stir thoroughly to dissolve the sugar and yeast.
Combine Dry Ingredients:
Gradually mix in 300 grams (2 cups) of bread flour and 3 grams (1/2 teaspoon) of salt into the wet mixture until a dough forms.
Incorporate Olive Oil:
Add 20 grams (2 tablespoons) of olive oil to the dough. Use a spatula to mix the oil into the dough until well combined.
Initial Rest:
The dough should rest in the bowl for about 20 minutes after being covered with a fresh kitchen towel or plastic wrap.
Mix Again:
After 20 minutes, stir the dough again until smooth. This will help the dough rise without needing to knead it.
First Proofing:
Cover the dough and let it rise in a warm spot for about 1 hour, or until it doubles in size.
Prepare Dough for Shaping:
Lightly flour a clean surface, such as a silicone baking mat, to prevent sticking. Transfer the dough to the floured surface, sprinkle with more flour, then press down to deflate and flatten it.
Fold the Dough:
Fold the dough in half four times, then shape it into a round ball.
Divide and Shape:
Divide the dough into 3 equal parts.Cradle each piece between your palms to form a snug ball, then turn it over on the surface.
Rest the Dough:
The dough balls should rest for around fifteen minutes after being covered with a cloth.
Shape for the Mold:
For each portion of dough, press it down gently and shape it into a long strip. Flip the dough, fold the sides in, and use a rolling pin to elongate it. Flip it again, flatten one side, and roll it from the thicker end, pinching the seam to seal.
Second Proofing:
Place each piece of dough into the 450g mold. Cover with a cloth and let rise in a warm spot for about 50 minutes, or until the dough reaches 80% to 90% of the mold’s height.
Bake the Bread:
Preheat the oven to 170°C (340°F). Bake the risen dough for approximately 25-30 minutes, or until the surface is golden brown.
Enjoy your homemade no-knead bread!