Homemade crusty bread without kneading can be prepared by anyone. Conceptually, it is a little different from the usual way of preparing homemade bread.
Note: a little yeast is used, and the fermentation period is much longer. A closed (covered) container is used for baking (preferably a beaten one, i.e. a cast iron pot of 3-5 l). The baking dish must be heated first, this is important.
Homemade crispy bread, ingredients:
- 600 g flour type 400 or type 500 (you can make any combinations, for example: 200 g of buckwheat flour, 100 g of whole corn and 300 g of flour type 400/500)
- half a teaspoon of dry yeast (on top of a teaspoon)
- one teaspoon of salt
- 480 gr of hot water (must be hot water! - you can also make a combination, which is even better: 450 g of hot water + 30 g of olive oil)
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Homemade crispy bread, preparation:
- First pour the water, salt and yeast into the mixing bowl. Stir.
- Add the flour.
- Knead the dough, using a mixing paddle or silicone spoon, because the dough is very sticky. Knead for just a few minutes, to even out everything. Cover the mixing bowl with cling film and let it rest for 3 hours (or more).
- Knead the dough directly in the mixing bowl. Fold the dough ten times with a mixing paddle (take it from the bottom, then pull it towards the middle).
- Then just fry it in another container, where you put the baking paper. Dust all sides with flour.
- Transfer the dough to a bowl. Cover with a clean, thick cloth and let it rest for 35 minutes.
- During this time, turn on the oven and put the pot behind the cast iron lid to heat up to a temperature of 225 degrees.
- When 35 minutes have passed and the pan has heated up, take the baking paper by the ends and transfer it to the heated pan together with the dough. Cover up.
- Bake in a covered pan in an oven heated to 225 degrees for 30 minutes on the lowest part of the oven.
- Then take the bread out of the pan and bake it on a baking sheet (in the middle position) for another 15 minutes without the lid so that the bread gets a crispy crust.
Note: since we didn't have a cast iron pan, we used an ordinary enamel pan with dimensions: height 9,5 cm and diameter 20 cm, which we closed with aluminum foil and the result was excellent!
Nothing better and sweeter than homemade crusty bread! Enjoy!
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