Make no-knead European-style bread in an enameled pot! Crispy on the outside and soft on the inside, sugar-free and oil-free! The golden cracks are so comforting! And the aroma of wheat is irresistible!
Materials
Enameled pot bread (no kneading required) recipe steps
Add 500 grams of high-gluten flour and 5 grams of salt to a bowl.
Add 3 grams of dry yeast powder.
Mix well with a spatula.
Add 380 grams of water.
Stir until it forms a doughy texture.
Start kneading by hand.
Knead until the dough no longer sticks to the bowl. Simply knead until there's no dry flour left.
Cover and let it rise at room temperature for 30 minutes.
After 30 minutes, start folding the dough, folding it inwards from all four directions, for a total of 4 times.
Cover and let it rise for another 30 minutes.
Repeat the folding process 4 times after 30 minutes.
Fold it up and close the lid.
Refrigerate overnight!
The next day, after taking it out of the refrigerator, the dough had become very large, soft, and bouncy.
Sprinkle some flour on the countertop.
Pour the dough out.
Pour it onto the face powder.
After folding the dough into a ball.
Turn it over and roll it into a ball.
Transfer to a baking sheet lined with parchment paper.
Cover with a fermentation cloth and let it rise at room temperature for 90 minutes.
Preheat the enameled pot in a 230-degree oven for 40 minutes.
After 90 minutes, the dough has risen.
Sprinkle a layer of powder on top.
Use a blade to make a cross on the top.
The cut was too deep 🤦♀️
Remove the preheated enamel pot. Lift the baking paper and dough together and place them into the pot.
Bake at 240 degrees Celsius for 30 minutes.
After 30 minutes, remove the lid and continue baking at 240 degrees Celsius for 15 minutes.
Remove from heat!
Use a mat to cover it, it's too hot!
I used a 24-inch enamel pot!
Because the heat is distributed very evenly in the enamel pot, the bread blossoms beautifully on top.
I've decided to take it out and let it cool! Be careful not to touch the enamel pot; the temperature is too high and you'll get burned.
Enameled pots heat evenly, resulting in uniform coloring throughout.
Feel its crispy shell and listen to the sound it makes!
Golden cracks are so soothing!
Holding it in my palm! I feel so accomplished!
It tastes a bit like the cellar-baked flatbread my mom used to make when I was little!
Cut it open and take a look inside! The outer layer is very crispy, and the inside is loose and relaxed.
The pores of different sizes are evenly distributed!
Rich wheat aroma!
Crispy on the outside, and very soft on the inside!
Cut everything into pieces!
This is my favorite, it's all crispy!
I'll use it to make open-faced sandwiches for breakfast tomorrow!
