Easy No-Knead Bread Slippers ■ HERE'S WHERE YOU FIND ALL THE THINGS I USE, MY BOOKS, T-SHIRTS, THE KNIFE, ALL THE EQUIPMENT YOU SEE IN THE VIDEOS https://linktr.ee/rapanello FREE ENTRY ________________________________ “The links above are affiliate links. If you purchase through these links, I will earn a small commission at no additional cost to you.” _________________________________ Easy No-Knead Bread Slippers The problem with homemade bread is always the processing or even the leavening, the times. But with this recipe we solve it right away. You don't have to look at the clock, you don't have to knead, and you don't have to take care of the leavening. It's all easy, you'll let time and the refrigerator work for you. Furthermore, this recipe is also valid for making loaves, loaves or French loaves. Ingredients 200 g flour 1 200 g re-milled semolina (or just 400 g of manitoba) Warm water 350 ml (compliant) salt 6-7 g Oil 3 tablespoons Brewer's yeast half a sachet or half a cube Or 120 g of sourdough Take a bowl, possibly square and a little high. Put the two flours in it, to make the characteristic crust of the ciabatta you need those but if you want to make it easier use 400 g of manitoba. Make space in the center and put the slightly warm water, slightly eh. Put the yeast in it and dissolve it with the fork by pulling in a little flour, make a sort of dense puddle in the center of the flour. Wait 5 minutes and then add the salt and oil. Mix with the fork. You don't have to knead, you just have to mix, when you have collected all the flour in a sort of mess you stop, if it seems too liquid add a spoonful of flour and mix. Cover it, close the bowl, and wait 30 minutes and then with wet hands give it a quick knead or fold it 4-5 times, creating a ball that will still be soft and a little sticky. Close everything and put it in the fridge in the middle of the carrots and salad. I recommend you do this in the evening or late afternoon so in the morning around 9 or 10 you can complete the recipe. In the morning you will find the dough risen and lying in the basin, I repeat if you find a square or rectangular one it is better and you will be more comfortable. On the table give it a generous or excessive flouring, not the whole table but just a handkerchief as big as the bowl or a little more. With a floured spatula, detach the dough from the edges and with a sharp blow, turn the bowl of dough over onto the flour, which after a minute will start to make the dough fall onto the flour on its own. Remove the bowl, and under no circumstances crush the dough, but you just have to go underneath it with a spatula and fold it in half on itself. Now you have a sort of loaf that is very floured on the outside, top and bottom. Cut it into 6 pieces with sharp cuts with the spatula, prepare a large baking tray, a baking tray is fine, with baking paper on top, and place the 6 pieces of dough slightly spaced apart. Now, if you want the ciabatta crunchy on the outside and soft on the inside, a little low, leave the tray there on the table without covering it for an hour. If instead you want a bread that is a little softer, less crunchy and with a tighter alveolation, leave it to rest there on the table for only 15 minutes. Anyway, turn on the oven at 200 degrees and after an interval of between 15 and 60 minutes, put the pan in the oven for 25 minutes of cooking. Done, the bread is ready, without making strange dough, folds and strange acrobatics, with a long leavening and an excellent flavor. Easy, right? easy bread, bread recipe, easy bread recipe, bread, bread recipes, radish bread, _________________________________ ■ My books https://www.impremix.it/prodotto/rapa... https://www.impremix.it/prodotto/fate... ■ RAPANELLO SHOP https://rapanelloelasuacucina.blogspo... ■ HERE ARE MY T-SHIRTS WITH A GIFT FOR YOU write RAPA1 as a discount code and you will get a gift visit www.pampling.com where you can find the offers ■ Contact only for commercials [email protected] ■ My second channel of HOME AND GARDEN WORKS / @casaegiardinodigabriele radish recipes