No-Knead Japanese Bread

• 10.58 oz bread flour
• 1 tsp salt
• 0.07 oz dry yeast
• 15 tbsp water
• 2/3 oz oil
• bread flour, for dusting, for dusting (opsyonal)

Mga hakbang

1. 1.Pour 225ml water into a large bowl, sprinkle 2g dry yeast over it, and stir until dissolved and slightly frothy.▶0:03
2. 2.Add 300g bread flour and 1 tsp salt, then add 20g oil. Mix with a spatula until a shaggy, sticky dough forms — no kneading needed.▶0:15
3. 3.Cover the bowl and let rest for 30 minutes.▶0:40
4. 4.Wet your hands, then stretch and fold the dough in the bowl; repeat once more with a short rest in between, until the dough is smooth and elastic.▶0:53
5. 5.Shape into a ball, cover, and let rise until doubled in size (first rise).▶1:22
6. 6.Turn the dough onto a floured surface, fold into thirds, then shape into a tight ball.▶1:36
7. 7.Place the dough seam-down into a parchment-lined bowl and dust the top with bread flour. Preheat the oven to 220°C with an empty oven-safe pot (lid on) inside.▶2:41
8. 8.Let the dough rest, covered, for a second rise while the oven preheats. Then score a cross into the top.▶3:05
9. 9.Carefully remove the hot pot, transfer the dough into it, cover with the lid, and bake at 220°C for 25 minutes.▶3:32
10. 10.Let cool briefly on a rack, then slice and serve.▶3:46