Easy No Knead Italian Bread | How Tasty Channel

How to make easy no knead Italian Bread at home with a super crispy artisan-style crust and chewy inside with large bubbles. This is an easy bread that everyone can make without kneading or stand mixer.
Italian bread is different from other types of bread: it has a simple flavor, no sugar, eggs or butter in this bread, so it's important to use an high quality strong bread flour to give the best flavor. It's delicious both with savory and sweet stuff.
You can store it in a paper bag and place the paper bag in a plastic bag.
You can freeze it for 1 month.

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Ingredients:

130 g (1 cup) All Purpose Flour
250 g (2 cups) Manitoba Flour (or strong Bread Flour)
2 g (1/2 teaspoon) Sugar
1,5 g (1/4 teaspoon) Active Dry Yeast
260 g (1 cup + 1 tablespoon) Water, lukewarm
6 g (1 teaspoon) Salt

Directions:

1. In a large bowl place all purpose flour, bread flour, sugar, yeast and mix until well combined.
2. Add lukewarm water in 3-4 times until reach a slightly sticky dough*:

*NOTE: The consistency of your dough may vary depending of your flour. If your dough seems too wet, you can add up to 1-3 tbsp more flour until the dough comes together; if it seems too dry, you can add up to 1-2 tablespoons of water.

3. Add salt and mix with a spoon or a spatula just until well incorporated, you don’t need to mix the dough for a long time.
4. Cover with plastic wrap and a tea towel and let it rise for 12 to 20 hours at room temperature (about 19-23° C) in a protected place (I place it in my turned off oven).
5. Dust flour onto your work surface and on top of the dough and with your floury hands, fold the dough for about 2 minutes or until you’ll reach an elastic dough: BE GENTLE! You don’t have to knead the dough or you’ll break the air bubbles inside! Take it only on the sides and don’t press the center.
6. Form into a ball: if you gently press the dough with your fingers, it will be elastic and the hole regains its shape. If it isn’t elastic, the dough is not ready, so you have to keep on folding it.
7. Dust some flour on top of your dough formed into a ball.
8. Grease a large bowl with flavorless Vegetable oil (I’ve used Sunflower seed oil), dust it with flour and place the ball upside down into the bowl. Sprinkle some flour on the top of the dough.
9. Cover the bowl with plastic wrap and a tea towel and let it rise at room temperature for 2 hours.
10. Meanwhile preheat your oven at 230°C - 440°F, place a pan with water on the bottom of your oven and preheat in the oven a cast iron skillet or a cake pan.
11. Invert the dough ball onto a floured work surface, gently shape into a ball: TOUCH IT AS LITTLE AS POSSIBLE or you’ll break the air bubbles inside!
12. Place it in the preheated cast iron skillet or cake pan.
13. The top of your bread has to be floured: if it’s not, sprinkle some flour on top before bake it.
14. Score the top with a blade or a sharp knife.
15. Bake in preheated oven at 230°C - 440°F over a pot with water for 45 minutes or until golden brown both on top than the bottom of the bread.
16. Cool down slightly on the pan, then cool down completely on a wire rack.
17. Use a serrated knife to cut it.
18. You can store it at room temperature for 3 days in a paper bag then place the paper bag into a plastic bag. You can freeze it for about 1 month.