No starter, no kneading bread Learn
My soul and hands belong in the kitchen. It’s my happy place, and best of all is that it allows me to gift happiness to others.
In 2019, I created a virtual gourmet group called “Kaust, what have you cooked today?”, which now counts 510 members. During lockdown the group really blossomed as I was also sharing inspirational posts/recipes.
As for the themed cooking challenges, they really made a difference when the lockdown first started. The challenges were very well received because everyone was at home, cooking more than usual, since the restaurants were closed.
Both have kept our spirits up in time of isolation.
No starter, no kneading bread
I've experimented more with the wet style of bread dough. No starter and no kneading whatsoever.
I used 5 grams of instant yeast, 385 flour, 7g salt, 38g olive oil and 288g water.
- Mixed all the ingredients with a wooden spoon in a large food container then covered.
- After this time i applied the "stretch and fold" technique,
- 30 minutes rest
- "stretch and fold"
- 30 minutes of rest
- "stretch and fold"
- 40 minutes of rest
- Let it fall onto a very well floured surface without knocking the air out of it.
- Sprinkle well with flour and divide the dough in 4 pieces.
- Leave them to rise for 30 minute.
- Bake at 430 F for 18-20 minutes.
