During lockdown, countless home bakers turned to making fresh bread, especially families with kids who love watching it rise. The challenge? Overwhelming recipes often lead to dense, burnt loaves instead of that ideal crispy crust and airy interior.
As a trusted recommendation from registered dietician Laura Giami, this no-knead method uses a preheated casserole dish for bakery-quality results—guaranteed firm crust and tender crumb, just like traditional artisan bread. No kneading required, making it accessible for beginners. We've tested it: it delivers every time!
Ingredients:
- 500 g wheat flour T55
- 40 g cereal flour
- 1 packet of dried baker's yeast
- 1 level tablespoon of salt
- 350ml hot (but not boiling) water
Step-by-Step Instructions:
- In a bowl, mix the flours, yeast, and salt. Create a well, add ¾ of the water, stir, then incorporate the rest to form a sticky dough.
- Cover with a damp cloth and let rest overnight (at least 12 hours) at room temperature.
- The next day, the dough will be bubbly and expanded.
- Dust your work surface with cereal flour and turn out the dough.
- Fold the edges inward one by one to form a rectangle (it's okay if it sticks).
- Place on a floured cloth, fold cloth over, and let rise for 2 hours at room temperature.
- Preheat oven to 240°C with casserole and lid inside for 15 minutes.
- Remove hot casserole, add dough, cover, and bake 30 minutes.
- Uncover and bake 10 more minutes for golden crust.
- Cool on a wire rack before slicing.
Bon Appétit!
This expert recipe comes from dietician Laura Giami. Visit her site: https://lgiami-dieteticienne.fr/
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