Хляб без месене ♥ No knead bread

BG Още когато видях за първи път този хляб на страничката на Луиза, разбрах, че това е любов от пръв поглед 🙂 Разбира се, в любовта ми имаше известно страдание, тогава все още не притежавах мечтаната чугунена тенджера, необходима за приготвянето на точно този хляб, който сякаш ухаеше през монитора и ме приканваше да отчупя коричката му. Решението ми беше почти мигновенно и реших да се сдобия с въпросната тенджера час по-скоро. Е, заслужаваше си, та дори и само заради този хляб. 🙂 Ароматен с хрупкава коричка и пухкава среда на голеееми шупли 🙂 Приготвянето му е съвсем лесно и единственото нещо върху което трябва да се съсредоточите е планирането на времето за втасване (между 12 и 24 часа), но пак си заслужава. Аз не случайно съм пристрастена и в даден момент замесвах всеки ден това вълшебство 😀 Казах ли ви, че е любов от пръв поглед!?!?
Хляб без месене
Необходими продукти:
500 г бяло брашно
3 г суха мая*
9 г сол
385 мл вода
*Даденото количество мая е за втасване 12-24 часа. В случай, че желаете да ускорите втасването до 8-10 часа, може леко да увеличите количеството мая.
Хляб без месене
Приготвяне:
В подходящ съд с капак (аз използвам тенджера) смесете брашното, солта и маята. Добавете водата, разбъркайте, колкото сухите съставки да се намокрят, покрийте с капака и оставете сместа да васа между 12 и 24 часа.
Когато стане време за печене, включете фурната на 230С и поставете вътре чугунена или керамична тенджера, покрита с капак. Важно е и тенджерата и фурната да бъдат загряти добре.
През това време, върху леко набрашнен плот, оформете тестото на топка и прехвърлете върху обилно набрашнена кърпа. Поръсете с още малко брашно и покрийте и отгоре с кърпата. Оставете да втаса до удвояване на обема (и без това чакате фурната да загрее 😀 ).
В загрятата тенджера поставете тестото и с остър нож направете разрез във формата на кръст. Поставете капака и върнете във фурната.
Печете 30 мин. с капак и още 15 без него.
Това е всичко – имате най-прекрасния и умопомрачителен хляб на света 🙂

Хляб без месене

И понеже забравих да ви снимам разрез когато го изпекох хляба, на другия ден приготвих от него брускети с босилеково песто, чери домати и малко зехтин 🙂 Е убийствено е просто!
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15 мнения по „Хляб без месене ♥ No knead bread

  1. Vania, thank you so much!!
    I’m impressed! Looks so delicious: -) your photography is stunning!!
    All the best and have a great Easter season!

  2. Dear Vania, I’m back:-) working on this ‘project’. While on vacation, I found a good cast iron casserole, so I am ready to give it a try. Now two other questions that popped up:

    1. For what size of a casserole would the measurements (listed in this recipe) be good? The volume of my casserole is 2.7 liters. Diameter 20 sm (we are 3 people in my family and I do not use big pots). I think, my cast iron could be smaller than yours and I would need to scale the measurements proportionally.
    If you do not know the volume, then could you possibly tell me the length of the diameter (in sm). This would be extremely helpful.

    2. How much time did you wait for the cast iron to warm up, in the oven? (10 minutes?)

    Thank you very much!!
    I’m dreaming of this bread:-)
    Have a good weekend!

    • Hello, again 🙂 The size of my casserole is 26 – 28 cm (I thing), not sure for the liters, but maybe about 4,8 or so. That’s just fine for me, because when I bake the bread it rises double, reaching less than a half in height, without touching the lid. So I guess your pot size is fine 🙂 About the size of the bread – my family is not so big, 4 people, including 2 children and we consume the whole bread at once, because it’s so delicious. Of course it depends of how much bread are you consuming for a meal 🙂 Now, about the oven – each oven is different and you should know your. I wait about 30 minutes for mine, to be sure it´s well preheated. Other thing – my pot (which is not in the pictures) becomes from orange to dark red when is well heated, so I know it´s ready for the baking. That´s all 🙂
      I hope you’ll love this bread and I’ll be happy to hear any news about it from you.
      Have a wonderful day
      🙂

  3. Dear Vania, thank you a million! Thank you for this very informative response! It’s a long weekend here (Monday is a free day) and I will use the time to make this bread. Just looking at the picture makes me dream: -)

    Have a great weekend!

  4. Dear Vania, I’m in the process of making the bread: -)
    (could not bring myself to work on this last weekend because my son had an exam and had to help him).

    As part of the bread-making process, I also consulted Louisa’s site which you mentioned in your post. She gave very detailed background info on why the recipe works so well. Very informative.
    Just by pure accidence (while searching for something totally different), I got into this video (it’s in French) showing how the steps exactly happen (how I should operate with the wet cloth). This visual help in answering all my questions, therefore I post it here (in case other people who’re making the bread for first time, also ask for details):

    https://www.youtube.com/watch?v=kGtDbuexZPE

    One observation: this guy says one should use lukewarm water. I used cold water.
    Would it work with cold water? (Did you use warm water? I’m sorry to bother you again, but y limited).
    Tomorrow evening, I will bake the bread – hoping it will develop all right: -)
    Best regards!

  5. Vania!! Did it!! Very euphoric: -) just tasted it – it’s amazing, way beyond my imagination (given the simplicity factor in preparing it)!
    I’m getting back to you to thank you for all the encouraging words, tips and just for being there and reading about both my excitement and anticipation (and frustration). My bread looks like exactly in the way your pictures show it: crispy on the outside and soft on the inside, my son wants to eat it all: -)
    Vania, I am working and living in North Europe in a location where unfortunately there is no bread-making tradition. The only way to buy delicious bread is to go to France or to Germany. We eat organic and from local farmers’ markets most of the time .My husband has stomach problems that are triggered when eating commercially produced foods, e.g. containing additives. So, I was considering buying a bread-maker. But my day job is very busy and I did not do my research to inform myself of the products. At the same time, I was considering buying a cast iron, just because wanted to cook some traditional French recipes in a real French way:-) but again, got hesitant as these pots are very heavy and hard to move around, plus very expensive plus there are so many French+German brands to choose from. Again, I got stuck in my research. And this took a while (for which I hate myself), until one night while browsing the food blogs I noticed a post at FOOD52 reporting on 10 different ways to use your cast iron. There I found the link to Mark Bittmann, a famous cook whose books I’ve ben using for a long time, however I was totally unaware of his New York Times bread recipe. At this point, I had no more hesitation and two weeks ago, during my vacation in France, my first job was to equip myself with a cast iron. While in France I noticed your post which impressed me so much that I felt guilty for not trying the recipe earlier (given the fact is so easy). This bread became my dream: -) and now materialised :-))
    I do not have a blog myself, but plan to design one and enter there all my culinary journeys. I cook predominantly the French way, love Jamie Oliver and all those cooks that offer 30-min recipes (low on cost but high on impact: -) and love reading cook books : -) I’ve been reading your blog since august 2013 (I was on vacation in Bulgaria, got the BBC Good Food magazine and there I found a recipe of yourself). Prior to this, I’ve never searched for Bulgarian blogs and I must say, finding your site was very rewarding.
    I wish you all the best in the projects – big an small, in your job and in your life! Keep the good work!

    Thank you so much again!!
    Enjoy the weekend!

    • Thank you so much for kind words 🙂 I’m really happy that you liked the bread and I wish you many great dishes and loafs in your new pot!
      Have a great and delicious weekend 🙂

  6. Здравейте,много се извинявам,но не разбрах замесеното тесто в хладилник ли се съхранява,докато втаса и стане готово за работа.

      • Благодаря Ви,и аз така направих но сега защото е топло много и доста по бързо втаса .Прибрах се от работа и беше излезнало от тендерката даже.Другият път ще намаля маята,затото сложих 5 грама вместо 3 .

        • Да, температурата е от значение. Аз също слагам малко повечко когато го замесвам от сутринта за вечерта, но не е излизал от тенжерата. Вариант е да ползвате по-голям съд 🙂 Ще се радвам да споделите и резултата 😊
          Поздрави и вкусна вечер!

          • Резултата е повече от супер.Благодаря Ви за рецептата.Няма да е последното хлебче ,което правя.

          • Еее, супер! Много се радвам, че ви е харесал ❤️

            Уютна и спокойна вечер! 😊

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