One of my favorite recipe websites and Instagram pages to follow is Cucina by Elena. Her recipes all look so good and are authentic Italian. She always posts about this recipe she refers to as "Mom's bread" that she makes all the time, an Italian no knead bread that her mom taught her how to make. There is a video here of her making it.
She has various Instagram reels and posts with links to ingredients and tools she uses, but to simplify I'll link them below. Her mom recommends using a "bread box" to store all the ingredients so it's easy to just pull it out and mix the dough. The amount of the needed ingredients are written right on the containers as well, to make it even easier. Here are her links to:
- The actual box that she uses to store the containers in.
- The set of containers for the ingredients (she writes the amounts of ingredients needed on these).
- A scale to weigh the flour.
- A Mason Cash mixing bowl.
- The Food Nanny/NuQuest dough hook.
- Kamut flour.
- She usually bakes this as a round boule in a dutch oven, but she recently made it in her favorite stone loaf pan.
Easy Soft Italian No Knead Bread
Recipe from Cucina by Elena
The softest and most delicious homemade no-knead bread recipe. This bread has a few unique ingredients that separate it from hundreds of others. This will soon be your tried and true bread recipe!
2¼ cups (500 ml) of warm water (might need a little more)
¼ teaspoon instant yeast or active dry yeast
¼ cup steel cut oats
¼ cup ground golden or regular flaxseed meal
4 cups (500grams) all-purpose flour (such as King Arthur brand), 00 flour, or Kamut flour
2 teaspoons of salt
In a large mixing bowl, dissolve the yeast in the warm water.
Add the steel-cut oats and the flax meal and mix well (I use a fork to mix). Add flour and salt to the mix and incorporate well. Mix with a wooden spoon or dough hook for about 2-3 minutes.
The dough will be sticky and slightly wet. If it seems dry, you may need to add a little more water.
Cover the bowl with saran wrap and let it rise on the kitchen counter for at least 8 hours – up to overnight. The dough will double in size.
After the first rise, transfer the sticky dough to a floured surface and shape it into one large boule or two baguette-shaped logs*. Transfer onto floured parchment paper. Sprinkle with additional flour on top. Cover with a kitchen towel. **If using mix-ins, see NOTES.
Let rise again for 50-60 min (on the parchment paper covered with a towel).
With a sharp knife score the dough with 2 longitudinal cuts for each baguette OR 2 scores on top of the large round boule
Preheat oven to 450°. Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) in the oven as it preheats.
When the oven is preheated to 450°, take out the Dutch oven and place the baguettes or the large boule inside (with parchment paper). Place back in the oven to bake for 33 minutes with the lid ON. After 33 minutes, check if the top of the bread is golden brown. If you like it darker brown, take the lid off and cook an additional 6-10 minutes.
Put the bread on a cooling rack and let cool completely. Or, take a slice when still warm and enjoy.
Notes:
* To make in a loaf pan, grease and flour the pan (or use parchment paper). Splash the top with a little bit of water before baking it since it will not get the steam effect like the cast iron with lid. Bake at 400° for 35 minutes. It will make 1 large 9x5” loaf.
** Mix-Ins: If using mix ins 1) divide the dough in half 2) roll each dough on a floured surface into a rectangle. Sprinkle desired toppings evenly on the dough 3) fold the dough over on itself about four times 4) this will create two baguettes 4) continue to Step 7 in instructions.
Dough mixed at night |
Dough fully risen the next morning |
Shaped and put in a dutch oven to finish rising |
Dough risen for another hour, scored and ready for the oven |
After baking for 33 minutes with the lid on |
After baking for an additional 8 minutes with the lid off |
It smells amazing! |
Delicious! |
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