How to make no-knead super soft bread

Arranging your daily diet is actually a very important part of life, which we should not ignore. It is okay to eat out occasionally, but it is best not to do it too frequently. Cooking by yourself is the best. The method of making no-knead super soft bread is very simple. Those who want to cook by themselves may wish to learn it.

1. Make the hot batter first, put the high flour and sugar into a bowl.

2. Pour boiling water evenly.

3. Stir with chopsticks until there is no dry powder, but be careful not to form lumps.

4. Apply a little oil on the surface, cover with a lid, and refrigerate for 24 hours.

5. Take out the blanched seeds and let them return to temperature, then divide them into several small pieces.

6. Take another bowl and add whipped cream, milk, egg liquid and yeast.

7. Stir gently until the yeast is completely melted, then add sugar, high flour in the main dough and the hot starter divided into small pieces.

8. Stir with a spatula or any other method. Mix well and let stand for 5 minutes. Especially the hot seed must be mixed well with the main dough ingredients.

9. Add salt and melted butter and continue mixing.

10. Cover with a wet towel and wait for fermentation at room temperature. The wet towel should not drip water.

11. During the fermentation process, the dough needs to be folded twice without releasing air. Remember not to skip this small step. The specific method is to pick up the dough from the bottom. Since the dough is very sticky, it will stretch the dough when picking it up. Then fold the picked part over the remaining dough, being careful not to break the dough.

12. Let it ferment until it is twice as large.

13. Sprinkle half of the high flour on the chopping board, pour the fermented dough on the dry flour, and then sprinkle the other half of the high flour.

14. Divide the dough into 4 portions.

15. Since the dough was very sticky at the beginning and all over my hands, I only took one picture, which was taken when it was not so sticky. The specific method is to flatten the dough, stretch it, and then fold it, flatten it, stretch it, and then fold it, and continue to collect all the dry powder on the chopping board. Because the dough is fermented, it is very easy to knead

16. After 5 minutes, the dough will be free of dry powder and will not be sticky. The dough is not smooth at this time. Let it stand for 15 minutes.

17. At this time, the dough has expanded and the surface is not smooth. It doesn’t matter. You can cut the dough into 16 small doughs.

18. Roll out each small dough (I sprinkled a little cinnamon powder on it, but it’s optional), then roll it up and make it round.

19. Brush the baking tray with oil or line it with wax paper. I used an 8-inch square mold.

20. Place the small dough into the baking tray, leaving space in the middle for fermentation.

21. Place it in a warm and humid environment and allow it to ferment until it doubles in size. Due to the addition of a large amount of flour, the fermentation process takes longer than the normal final fermentation. The oven is 38 degrees for 1 hour and 10 minutes. My room temperature is 23 degrees, and the room temperature fermentation is 2 and a half hours.

22. Apply a thin layer of egg liquid on the risen dough.

23. Dip the tip of chopsticks in a little egg liquid, then in black sesame seeds, and gently dot on the dough. Be gentle, otherwise the surface of the bread will collapse.

24. Bake in preheated oven at 170 degrees for 25 minutes until golden brown.

25. The finished product can be drawn without kneading out the film, and it is very soft. It won't age even if you put it for two or three days

26. It is best to put it in a bag and refrigerate it

This home-cooked dish of no-knead super soft bread is simple and easy to learn, but you must pay attention to the timing. It can be served as soon as the ingredients are cooked.