I personally name this bread a miracle bread or a starter bread because

all you concern here is time plus a good cast iron pot, it is very simple and as easy as  ABC ….you never screw this up.

I firmly believe that everyone should give a go…a freshly made ,

a crusty homemade bread would be proud to serve you with most profound pleasures, trust me.

New Addition ~gluten free no knead bread…

 

Gluten Free Version~

 

 

Ingredients : 

1- 3 1/2 cups of all purpose flour  * ( prepare 1/2  cup of extra flour for shaping )

2- 1 tbsp   instant yeast

3- 1 1/2     tsp  salt

4- 2 cups of warm water

* ( measuring cup )

Gluten free version…

1 – 3 1/2 cups of  gluten free all purpose flour  * ( prepare 1/2  cup of extra flour for shaping )

2- 1 small  pkg of  gluten free dry yeast

3- 1 1/2     tsp  salt

4- 2 cups of warm water

5 – 1 tbsp of gluten free xanthan gum

* ( measuring cup )

Steps :

1- mix all dry ingredients  in a large bowl with a cover ( I simply use hands to mix  )

2- mix in water until it is all incorporated.

( don ‘t bother if  it is too messy and shaggy, anyway you wash hands afterwards )

3- cover with a  cover or use a plastic wrap, let sit for 8-10 hours for proofing in room temperature.

( or put in the fridge overnight , but not advice over proofing for 16-18 hours)

4- transfer dough to well floured working surface with floured hands.

5- make sure no knead, just fold and flip till dough shape, cover and rest 10 minutes.

6-  preheated oven 450 F

7-place a  6 quart enamel coated cast iron pot in the preheated oven for about 15 mins.

8- place the dough on a piece of parchment  and cut 2-3 lines on top of the dough with a sharp knife ( * optional )

9- left the dough and parchment together into the pot, be very careful and focus otherwise get burn easily.

10- bake with cover for 30 minutes, then carefully open the cover, spray top of the bread all over with spring water or simply cold water

and bake 15 minutes more for nicely brown and crispy, done.

11- remove your crispy bread out carefully  from oven .and cool on a rack 15 minutes before cutting .

ENJOY !

Pictures~

Ingredients : Any less than these …

Flour, salt and water? You tell me!

– mix all dry ingredients  in a large bowl with a cover ( I simply use hands to mix  )

– mix in water until it is all incorporated.

 

-don ‘t bother if  it is too messy and shaggy, anyway you wash hands afterwards  😅…

 

 – cover with a  cover or use a plastic wrap, let sit for 8-10 hours for proofing in room temperature.

( or put in the fridge overnight , but not advice over proofing for 16-18 hours…my own experience  !)

 

 

 

-Bubbles, a good rise..too wet ? It is fine….

     * ( this is a 9 hours proofing…)

 

 

-transfer dough to well floured working surface with floured hands

– make sure no knead, just fold and flip till dough shape, cover and rest 10 minutes.

– place the dough on a piece of parchment  and cut 2-3 lines on top of the dough with a sharp knife ( * optional )

left the dough and parchment together into the pot, be very careful and focus otherwise get burn easily.

( the pot is very hot now !)

 bake with cover for 30 minutes, then carefully open the cover, spray top of the bread all over with spring water or simply cold water

and bake 15 minutes more for nicely brown and crispy, done.

Gluten Free Version ~

 

 Regular Version ~

cool on a rack

 

cool on a rack 15 minutes before cutting .

 ~ serve with butter and jam , nice 🍴😋

Gluten Free Version ~

 

 

 

~same , same, crispy and soft~ 😋🍞