Preface Quick bread has many names, no-knead bread, European bread, five-minute bread, pastoral bread, country bread.
Maybe you are wondering why it has so many names. Apart from the fermentation and baking time, this bread only takes five minutes from weighing, stirring, shaping to putting it in the oven. It does not require kneading during the dough making process.
, hence the name of no-knead bread. Because it does not require a beautiful shape, its shape is rough and casual, and it has an original style. Some people also call it pastoral bread or country bread.
This European-style bread is crispy on the outside and soft on the inside. It is sugar-free, oil-free, convenient and healthy.
If you are also interested, hurry up and DIY it at home.
Materials Main ingredients: 135g high-gluten flour, 87g water, 2g yeast, 1.5g salt; auxiliary materials: 300g boiling water. Handmade gourmet quick bread 1. Divide the high-gluten flour into two parts: 125g and 10g. Pour 125g of high-gluten flour into the salt, yeast and water.
(the remaining 10g of high-gluten flour will be used to make hand flour), mix well with a spatula 2. Cover with plastic wrap, use a toothpick to poke more than ten small holes in the plastic wrap and put it in the refrigerator for 10 hours or more. The fermented dough will start from
Take it out from the refrigerator and remove the plastic wrap. 3. Pull the dough out and it will become elastic, and you can see the mesh. 4. Sift an appropriate amount of high-gluten flour on the baking sheet. 5. Take the dough out of the container. Sprinkle the surrounding surface with high-gluten flour. 6. Use
Quickly tighten the surface to the bottom with your hands, put it on the baking sheet and let it rest for 40 minutes, leaving a space in the middle. 7. After the dough has fermented, make a cross on it. 8. Sieve the high-gluten flour. 9. When fermentation is close to 30 minutes, take out
Put a baking pan into the oven, add 300g of boiling water, put a grill on top, close the oven door, preheat the oven at 220 degrees and bake for 10 minutes. 10 After the oven is preheated, place the baking pan on the grill and close the oven door.
Tips for baking at 220 degrees for 30 minutes: 1. It is best to add the water little by little.
If the dough feels a little dry, add a little water. 2. Use a spatula to smooth the dough evenly without kneading. 3. In the second step, you can also ferment the dough at room temperature for two hours and then put it in the refrigerator for 10 hours or more.
above.
4. Take out the fermented dough without kneading it. Dip flour on all sides and quickly tighten the surface to the bottom. 5. If the dough feels a little sticky when it comes out, you can sift some high-gluten flour on the surface of the dough to prevent sticking. 6.
When operating this bread, it is best to sprinkle some dry flour on your hands, hold the dough, and gently tighten the surface of the dough to the bottom with the palm of your hand, rotating the dough while tightening.
Most of the dry flour should fall out, be careful not to knead this into the dough.