No Knead Bread (Bukë e Thjeshtë)
- 3 cups flour
- 1 1/2 tsp salt
- 1/4 tsp yeast
- 1 1/2 cup of warm water
In a large bowl combine the dry ingredients: flour, salt, yeast. Mix well before pouring water. Stir warm water and mix with spatula until it all comes together and is well incorporated. The dough will be very sticky. Cover tight with plastic wrap and let stand in room temperature for 3 to 4 hours or until it doubles in size.
After 3 hours the yeast has done the work, the dough is fermented. Scrape dough out of the bowl with spatula onto floured surface. With well floured hand stretch and fold about 8 times. Dust the dough generously with flour, lift it up and form a ball in your hands. Place the dough into baking sheet lined with parchment paper on the round ovenproof dish. Cover with a kitchen towel and allow to sit for 45 minutes to rise. Meanwhile, adjust the rack in the middle and preheat oven at 450 degrees Fahrenheit. After 45 minutes, place the dough in the preheat oven. Score the top of the dough with a sharp knife or scissors. Bake covered for 30 minutes then 15 minutes uncovered. Also this bread dough can be baked on a iron cast pot. Preheat the pot while the dough is rising for the second time.