No-knead bread. He bakes bread every six days. This beautifully baked rustic loaf is very delicious.
You don’t need to knead dough. Just mix flour, salt, yeast in the bowl and add water. The first fermentation is complete in 12 to 16 hours. The second rise doesn’t take so long. Put it in the pot and put the pot in the oven preheated to 240 °C (465 F).
こねないパンです。夫は6日に一度パンを焼きます。とても美味しいパンです。
粉と塩とイーストを混ぜ、水を加えて混ぜるもので、一次発酵には12時間~16時間必要ですが、二次発酵は短く、これを耐熱の鍋に入れて240度ほどのオーブンで焼きます。