Lazy version-no-knead small oven quick bread

Overview

I just played with the steamer version of pudding a few days ago, and today I’m going to try the oven version of making cakes. Kneading out the bread network in a short period of time requires some skills. Kneading the dough is a laborious task. Cleaning up the panel, hands sticky with flour. . . A few days ago I saw "Easy Bread Making at Home in 5 Minutes". Good news for lazy people. There is no need to knead the dough, just mix the ingredients, fully ferment, refrigerate, shape, rise again, and put in the oven. Even plastic surgery is troublesome for me. In fact, this recipe is troublesome in shaping, because the flour is relatively sticky. Requires lots of hand powder. So, simply use the cake mold to ferment directly, and bake it directly without shaping it after rising. The 20L oven can also bake bread. Two key points: first, you need to understand the actual temperature of the oven, not the set temperature. Second, you can use tin foil or a baking sheet to block the fire. Block the fire. You can also just turn off the heat in the last few minutes. European buns should be crispy on the outside and soft on the inside. Full fermentation changes the flavor of the noodles. The temperature for baking European buns is relatively high, so you need to create enough steam at the beginning to prevent the skin from drying out too quickly and becoming hard, and the bread cannot expand. The way to create steam is to place a baking pan on the lower level and put water in it. Then during the baking process, for the first 15 minutes, use a spray bottle to spray water on the four walls of the oven at intervals. Take out the baking sheet after 15 minutes. No need to spray water. The original recipe is: All-purpose flour: 6.5 cups (140g per cup) Water: 3 cups (240ml per cup) Active dry yeast: 1.5tbsp Salt: 1.5tbsp However, I read some posts saying that adding salt in this ratio will make it salty. So, I reduced the salt to: 0.5tbsp. In addition, I also added 0.5tbsp of sugar to help the yeast grow at the beginning. The mold is small, so of course it is impossible to use 6.5 cups of flour. According to the proportion, the actual materials I used are written in the recipe. There are many uncertain factors in baking. Even the same recipe, the same temperature, and the same time may not necessarily have the same effect. So, just for reference.

Tags

• baking
• active dry yeast
• high gluten flour
• sugar
• warm water
• salt

Ingredients

Steps

1. 1 Mix flour, salt. Dissolve yeast and sugar with warm water.

   

2. 2 Add the yeast water into the flour and stir evenly

   

3. 3 Cover the container with a damp towel and let the dough rise. I fermented for 4 hours for the first time at room temperature of 20 degrees.

   

4. 4 The noodles that have been cooked look like this. Then, put it in the refrigerator for full fermentation at low temperature. The original book said that the temperature should be kept at low temperature for at least 3 hours. I left it overnight, 11 hours.

   

5. 5 Take the noodles out of the refrigerator and continue fermenting at room temperature, 20 degrees Celsius, for 1 hour. Then sprinkle with cornstarch and cut a few times. Place a pan of water on the lower shelf of the oven. Preheat the oven to 230 degrees (the temperature required in the recipe, but it may not be the stable oven setting at home, it depends on the temperature difference of your own oven). In the first 15 minutes, spray 2-3 times of water depending on the situation. Bake for 30 minutes in total.