No Need To Knead!
Home South Africa|May/June 2021
This recipe, developed by Jim Lahey of Sullivan Street Bakery in New York, is now world-famous. When the ciabatta comes out of the oven, it looks like it has been made by a boutique bakery.
- Johane Neilson
No Need To Knead!

Makes 1 loaf Preparation time: 15 minutes (plus about 14 hours resting time – it’s worth the wait, believe me!) Baking time: about 40 minutes Oven temperature: 230°C

• 750ml stone-ground white bread flour

• 10ml salt

• 5ml instant yeast

• 375ml water

1 In a large mixing bowl, mix all the ingredients with a wooden spoon until they just come together.

2 Cover the mixing bowl with cling wrap and let the dough rise for 12–14 hours at a moderate room temperature. The warmer it is, the faster the dough will rise, but rather aim for long and slow. The dough will double in volume and form bubbles on the surface.

3 Turn the dough out onto a floured work surface – it will be runny and sticky, so use sufficient flour to prevent it from sticking to the surface.

この蚘事は Home South Africa の May/June 2021 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。

この蚘事は Home South Africa の May/June 2021 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。

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