A bread without dough? How is it possible? Follow us in making this tasty and healthy recipe and you will find out.
Today’s buns are the mignon (and Italian) version of no knead bread , literally, “bread without dough.” This is because – in fact – to make these delicious morsels you do not need the classic kneading machine. Rather, only a bowl and a fork are needed to prepare the dough, which will form the core of the buns.
In short, as written earlier, to mix the ingredients, you can do without the planetary mixer.
To succeed in the task and bring to the table a well-risen bread with a soft crumb and crisp crust, however, our special dough needs to rest for several hours. Next, you can think about the folds. But let’s proceed in order.
Ingredients for 12 sandwiches
- 300 grams of Manitoba flour
- 200 grams of organic bread flour
- 5 grams of malt powder
- 4 grams of fresh brewer’s yeast
- 380 grams of lukewarm water
- 9 grams of salt
- 70 grams of goji berries
- 40 grams of chestnut honey (or sweeter, depending on your taste)
Preparation
Pour 300 grams of warm water into a fairly large bowl. Add the brewer’s yeast and mix until completely dissolved. Add the 2 types of flours, the malt, and start mixing with the help of a fork.
Divide the remaining 80 grams of water into two bowls, and dissolve, in one, the honey; in the other, the salt. Incorporate the water with the honey into the flour and malt mixture, add the goji berries, and mix all the ingredients together.
At this point, cover the bowl with plastic wrap and let rise, at room temperature, 12 to 18 hours.
Once the dough has risen well, lay a dishcloth on the kitchen table, flour it, and flip, on its surface, thedough. Try to make it take a rectangular shape and, helping yourself with the dishcloth itself, make folds in a portfolio shape. Bring the left flap of the dough toward the center and lay the right flap on top. Gently flatten and let the dough make a half turn, concluding the folds. Repeat this last operation a third time.
Now, all you have to do is turn the loaf so that the folds are underneath. Cover it with the bowl used for rising and let it rest for about anhour.
Divide thedough into 4 equal parts, and from each quarter, make 3 more small portions. In short, form 12 balls.
Place your mini buns on two baking sheets lined with parchment paper, cover with foil and let rise for thelast hour. Meanwhile, preheat the oven to 240 degrees F .
Bake the buns for about 15 minutes, lower the temperature to 220° C, and finish baking for another 10 minutes.
When finished cooking, let the sandwiches cool, and enjoy them, accompanying them with medium-aged cheeses. Perhaps, enriched with a spoonful of fluid honey.
For the recipe, thanks to Elena of Conunpocodizucchero.
