Cold Fermented No Knead Bread
Ingredients:
- 1 ½ cup (225g) Bread flour- 3/4 cup + 1 tbsp (175g) warm water (initial mix)
**(may add a tablespoon of water while mixing)
- 1/2 tsp salt
- 1/4 tsp instant dry yeast
Cooking Time:
- 160C for 12minDirections:
1. Dissolve the yeast in warm water. Let it rest for 5 minutes.2. Combining flour and salt and the yeast mixtures. Stir until it forms a thick dough.
(May add tbsp of water to get the barely wet dough)
3. Cover the mixing bowl with plastic wrap and kitchen cloth. Refrigerate for at least 12-48 hours.
4. Take it out in the fridge and let it rest at room temperature for 1 hour.
5. Gently scrape the dough out of bowl into the well-floured counter.
6. Remember: NO KNEAD. Gently stretch the sides and fold.
Do this process for 3x or 4x until you can barely shape a ball.
Be gentle in folding and shaping as it will lose the air and deflate the dough.
7. Transfer the dough in a parchment paper. Then place it a bowl same size with the pan. Cover with towel and let it rest for 1 ½ hour.
8. Preheat air fryer together with the pan for 20mins at 200C.
9. Before air frying, scored the top with scissors or blade.
Transfer the dough with parchment in the baking pan and cover with foil
10.Air fry for 30mins with foil and 15 mins without foil at 200C.
11.Hallow sounds test check after 10min of air frying without foil.
When you heard the hallow sounds, the bread is done.
If not, air fry again for another 5 mins.
12.Transfer in a cooling rack and allow to cools down before slicing.
