What is it without bread?
No button is bread that is made without kneading, as the name suggests. Different cultures have a tradition of kneading without kneading, which dates back to the centuries, although the French probably have the most refined tradition of bread without kicking. New York Times Publicist Publicist Popularized the Concept of Bread without a button in the United States, attracting great attention and stir of comments on the recipe. When the dough is moved, it works on gluten, draws into the desired chains and creates a dough with a flexible texture that develops on a flexible loaf. However, the same goal can be achieved by whipping ingredients in bread and allowing them to sit, undisturbed for eight to 14 hours.
Many bakers are familiar with the trick of the kneading time and extending the climb time, if it does not feel like kneading for 20 minutes, but with bread without knitting, there is no need to perform any kneading at all. The ingredients are mixed to form a sloppy dough that is covered and left to restt until a lively surface develops before it turns out, shaped into a loaf, beaten into a loaf, leaves another three to four hours and then bakes.
Components in the basic uninhabite bread are: three cups (400 grams) flour, one and a half teaspoon (7 grams) salt, a quarter teaspoon (one gram) instant yeast and one and one half of cups (375 milliliters) of water. If instant yeast is not available, regular active dry yeasts can be used, although many people recommend that it first prove it in a small amount of water with a pinch of sugar. The ingredients should be mixed together to form a free dough, converted to a oiled bowl and covered with a damp towel or plastic for a resting process.
The knob -free bread is baked in the oven Fahrenheit 450 degrees (232 degrees Celsius) until the loaf sounds when it is tapped, which may take 30 to 45 minutes. Many people recommend usingto thwart the pre -heated and oiled heavy baking pan for bread without pins and covers the pelvis for the first half of the baking to stimulate the development of dense chewing bark and form a rustic bread loaf.