vegan no knead bread
notes
easiest bread ever. you can make artisan bread, baguettes, or buns with this method.
ingredients
Flour :3 cups
Room temp water :1 2/3 cups
Salt :1 1/5 tsp
Yeast :1/4 tsp
section notes
Optional topping suggestions: cinnamon and brown sugar, raisins, blueberries, grated cheese. Keep in mind, moist toppings will make your bread moist but it is still fully cooked.
You can technically use this same recipe and folding method to make any shape you want. 1 big artisan bread, 2 baguettes, or 4 buns. For the big artisan bread, use a cast iron pot with lid. For baguettes, use baking sheet and no need for lid. For buns, use baking tray and pan as lid.
instructions
1 . Mix together dry ingredients in a large Tupperware or bowl 3x the size of mixture
2 . Slowly add water and mix with chopsticks, combine until water fully incorporated, does not need kneading. Dough will be sticky.
3 . Close lid or make it air tight. Leave on counter for 12-24hrs. (1 day is best)
4 . After proof, dough will be doubled in size with lots of holes. Pour out onto floured surface with floured hands.
5 . Poke and stretch dough until it becomes a large rectangle. This should be pretty elastic and 1/4 in thick.
6 . Cover with toppings now if desired. Then slice the dough in quarters. (Reference the caption for shaping big bread or baguettes.)
7 . Take each quarter and fold the top to the middle, then the bottom to the middle.
8 . Adding more toppings now if desired. Then fold right side to middle and left side over.
9 . Pinch all the seams tight, flip, and form into a ball by tucking the sides under itself using a bench scraper or the side of your hand.
10 . Rest your dough balls in a baking dish for 1 hour that is lined with parchment paper and coated with flour. It is okay if they touch.
11 . Bake at 350degrees F for 10 mins covered with a pan on top. Put a heat safe container underneath the rack with water to create steam.
12 . Remove lid after the time then continue cooking for 10-12 more minutes.
13 . Remove from oven and rest for 30 mins. Enjoy!