Crusty Portuguese No Knead Bread Recipe: Easy Artisan Loaf
This authentic Portuguese no knead bread recipe provides the definitive solution for bakers seeking a crusty European bread recipe with zero effort. By combining high-hydration dough with a simple folding technique, you achieve the signature artisan Portuguese pao texture: a thin, shattering crust and an airy, tender interior that mimics traditional wood-fired ovens in your home kitchen.
Ingredients
Equipment:
Directions
- Mix the yeast with warm water until dissolved, then let it rest for 10 minutes.
- In a large bowl, combine the flour and salt.
- Make a well in the center, pour in the yeast mixture, and gently mix without kneading.
- Cover with plastic wrap and let the dough rise for 2 to 3 hours.
- Preheat the oven to 230°C (445°F).
- On a floured surface, place the dough and fold one side to the center, then the other. Repeat this process 3 to 4 times.
- Shape into a ball and let rest for 10 minutes.
- Place on a baking tray dusted with flour and make a shallow cut on top.
- Bake for about 30 minutes, or until golden brown.
Adapted from a Recipe by: Novelo de Arte
Nutritional Facts (Per Serving)
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