This no-knead bread recipe features a biga starter that enhances the flavor and texture of the bread. By folding the dough and letting it rest, you’ll create a beautiful, crusty loaf with minimal effort. The biga, prepared the day before, makes the bread rise perfectly and imparts a deep, rich flavor. Whether you’re a seasoned baker or just starting, this easy recipe is a must-try!
Preparation Time: 10 minutes (for biga), 10 minutes (for dough)
Resting Time: 2-4 hours
Cooking Time: 35-40 minutes
Total Time: 2-5 hours (including resting time)
Ingredients:
For the Biga:
- Water: 3 tbsp (50 milliliters)
- Fresh or dry yeast: ⅛ tsp
- Bread flour: ¾ cup (100 grams)
For the Bread:
- Bread flour: 2 ½ cups (320 grams)
- Water: 1 cup (250 milliliters)
- Salt: 2 tsp
- Biga: 1 batch (prepared the day before)
Directions:
- Make the Biga (Starter):
- In a small bowl, mix water, yeast, and bread flour.
- Stir well, cover, and let it rest at room temperature for at least 12 hours or overnight.
- Prepare the Dough:
- In a large mixing bowl, combine the bread flour, water, salt, and the biga starter.
- Mix until just combined into a shaggy dough.
- Folding the Dough:
- Fold the dough every 30 minutes for 2-3 hours. To fold, pull one side of the dough and fold it towards the center. Repeat on the other three sides.
- After three folds, let the dough rise undisturbed for an additional 30 minutes.
- Shaping and Baking:
- Preheat your oven to 450°F (230°C).
- Turn the dough onto a floured surface, shape it into a round loaf, and place it on a parchment-lined baking sheet or cast iron pot.
- Score the top with a sharp knife.
- Bake for 35-40 minutes until golden brown and crispy.
- Cool and Serve:
- Let the bread cool on a wire rack for at least 30 minutes before slicing.
Serving Suggestions:
- Serve with olive oil and balsamic vinegar as a simple appetizer.
- Toast slices for breakfast and top with avocado, eggs, or smoked salmon.
- Pair with a hearty soup or stew for a comforting meal.
- Make a grilled cheese sandwich with the freshly baked bread.
- Use for a delicious homemade bread pudding.
Cooking Tips:
- Make sure to let the biga rest for at least 12 hours for the best flavor development.
- If the dough is too sticky to handle, lightly flour your hands or surface.
- If you’re in a hurry, reduce the folding time to 1-2 hours, though it may affect the texture.
- For a more pronounced crust, place a baking stone or Dutch oven in the oven while it preheats.
- Let the bread cool completely before slicing for the best texture and flavor.
Nutritional Benefits:
- High in carbohydrates for energy.
- Contains fiber, which supports digestion.
- Provides small amounts of protein, essential for muscle repair and growth.
- Biga fermentation can enhance digestibility and reduce bloating.
- Low in fat, making it a healthier bread option.
Dietary Information:
- Vegetarian
- Vegan (ensure no dairy in the ingredients)
- Dairy-free
- Nut-free
- Can be made gluten-free with a substitute for bread flour
Nutritional Facts (per slice, approx. 1/10 of a loaf):
- Calories: 120
- Protein: 4g
- Carbohydrates: 24g
- Fiber: 1g
- Fat: 1g
- Sodium: 400mg
Storage:
- Store in a paper bag or cloth bag for up to 3 days at room temperature.
- For longer storage, wrap tightly in plastic wrap or foil and freeze for up to 1 month. To thaw, leave at room temperature or toast slices directly from the freezer.
Why You’ll Love This Recipe:
- It’s incredibly simple and requires minimal hands-on time.
- The biga starter adds a rich depth of flavor that makes this bread taste like it’s from a bakery.
- The dough folding method means you don’t need a stand mixer, but you’ll still get an excellent texture.
- The bread has a crunchy, golden crust with a soft, airy interior, perfect for any occasion.
Conclusion:
This no-knead bread recipe is perfect for both beginners and experienced bakers looking for an easy, foolproof way to make homemade bread. With the biga starter and the folding technique, you’ll get a beautifully textured loaf without spending hours in the kitchen. Try it out today and enjoy the satisfying taste of fresh, homemade bread. Don’t forget to share your results with family and friends—they’ll be amazed at your baking skills!
Frequently Asked Questions (FAQ):
- Can I use all-purpose flour instead of bread flour?
Yes, you can, but bread flour will give the bread a slightly better texture due to its higher protein content. - What if I don’t have fresh yeast?
You can use dry yeast instead. Just make sure to use about ¼ tsp instead of ⅛ tsp. - How long does the biga need to ferment?
The biga should ferment for at least 12 hours, preferably overnight. - Do I have to fold the dough?
Folding helps develop the gluten structure, which is important for texture. If you skip it, the bread may be denser. - Can I use a bread machine to make this bread?
You can, but this recipe is specifically designed to be no-knead, so it’s ideal for hand-mixing. - How do I know when the bread is done baking?
The bread is done when it’s golden brown and sounds hollow when tapped on the bottom. - Can I make this bread gluten-free?
Yes, you can substitute gluten-free flour, but the texture and flavor may differ. - How do I make the crust softer?
You can cover the bread with foil halfway through baking to soften the crust. - Can I add ingredients like herbs or cheese?
Absolutely! You can incorporate herbs, cheese, or even olives for extra flavor. - Why didn’t my dough rise?
This could be due to inactive yeast, too cold a room temperature, or not enough time for fermentation. Make sure the yeast is fresh and give the dough enough time to rise.