Always Methods Matter: How Italian Liquid Dough Creates Big, Airy Bread.

Italian no-knead bread made with liquid dough. High hydration creates big airy crumb, open texture, soft inside, crispy crust. Easy bread recipe at home.@Theapron41

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For the best results, I recommend using a kitchen scale to measure ingredients in grams. But if you don’t have a scale, no worries! i have include cup measurements and ounces so you can still follow along. Thanks

ingredients:
Bread flour- 480g, 16.95oz, 4 cups
Salt flakes- 1½ tsp, 7g
Water- 480g, 16.95oz
Instant dry yeast- 1.5 tsp, 4.5g
EVO (olive oil) – 2 tbsp, 30 ml

Methods:
1-Prepare the dough
Mix flour and salt in a bowl. In another bowl, prepare the yeast liquid with water, yeast, and olive oil.
2-Combine
Pour the liquid into the flour and mix until fully combined. The dough will be very sticky and loose.
3-Stretch & fold Round 1
Wet your hands and gently stretch and fold the dough around the bowl. Cover and let it rest again.
4-Stretch & fold Round 2
Repeat the same gentle stretch and folds. Cover and rest once more.
5-Choose your timing
• Continue with 2 more stretch and folds( total 4) for same day bread.
• Or refrigerate the dough overnight for better structure and flavour.
6-Bring to room temperature
If chilled overnight, let the dough warm slightly before shaping.
7-Shape the dough
Shape as one large loaf, or cut into smaller pieces using a cutter.
8-Bake with steam
Bake until golden, airy, and fully cooked through.
Large loaf: 25–28 minutes
Small pieces: 15–18 minutes

For better bread, always remember this:

First, use high-protein bread flour if you have.
Second, don’t be afraid of high hydration.
Third, an overnight rest builds better structure and flavour.
And finally… always use steam when baking.

-For extra tips and better explanation, kindly watch the video till the end.

more no knead bread recipe:

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