Rustic bread without kneading and without sourdough, handmade with love

This rustic bread is the easiest you are going to prepare in the world of bread. It carries nothing but flour, water, salt and yeast, the basis of all quick bread and does not have the difficulty that breads with sourdough have.

Here you will only have to mix ingredients and the rest will do the magic because you will not have to knead. We will give a few folds to the bread to help the gluten develop and that's it! It couldn't be easier.

Ingredients

460 g warm water
600 g bread flour or plain white wheat flour
10 g dry baker's yeast
10g fine salt
⠀

Directions

In a bowl, mix the warm water with the yeast. Wait 5 minutes. Add the flour and salt and with the help of a Danish mixer or a wooden spoon or with your hands, mix well. Form into a ball, cover and let stand for 15 minutes.

After this time we will make a series of stretches and folds: with one hand and inside the bowl stretch the dough by a corner and fold it on itself. So we will make 4 or 5 folds.

Let stand for 45 minutes and repeat the series of folds.

Cover and let it rest for at least 8 hours in the fridge or overnight (we can leave it in the fridge for up to 48 hours).

Remove the dough from the fridge. Preheat the oven (with a baking plate, a stone or an iron plate inside) to 250º C.

Remove the dough from the fridge and let it rest until it is at room temperature.

Using a dough scraper, remove the dough from the bowl and place it on a well-floured surface. Cut it into 6 parts. We shape them by simply softening the ends and with the help of a blade we make a cut in the center of each roll.

Place the loaves on the baking tray. When you put the tray in the oven and before closing the oven door, throw a glass of water or a couple of ice cubes at the bottom. We can also

Ingredients

460 g warm water
600 g bread flour or plain white wheat flour
10 g dry baker's yeast
10g fine salt
⠀

Directions

After this time we will make a series of stretches and folds: with one hand and inside the bowl stretch the dough by a corner and fold it on itself. So we will make 4 or 5 folds.

Let stand for 45 minutes and repeat the series of folds.

Cover and let it rest for at least 8 hours in the fridge or overnight (we can leave it in the fridge for up to 48 hours).

Remove the dough from the fridge. Preheat the oven (with a baking plate, a stone or an iron plate inside) to 250º C.

Remove the dough from the fridge and let it rest until it is at room temperature.

Place the loaves on the baking tray. When you put the tray in the oven and before closing the oven door, throw a glass of water or a couple of ice cubes at the bottom. We can also put a bowl of water at the bottom of the oven, although I prefer ice cubes. This will create a lot of steam and make the bread come out with a very crispy crust. Bake at 240°C for 20-25 minutes until golden brown and have a nice colour.

Let the bread cool for at least 15 minutes so that the crumb doesn't break.

Tips and Tricks

I always prepare the dough at night and bake it in the morning. So I don't have to be aware of times.
You can make 8 small chicks
You can add your favorite herbs or seeds
Difficulty: easy
Preparation time: 5 minutes + rest + 20 minutes oven
Servings: 6 buns