No Knead Milk And Nut European Bread Recipe by FiFi
This recipe is translated from Cookpad Taiwan. See original: 免揉牛奶堅果歐式麵包 No-Knead Milk and Nut European Bread Cooking Instructions 28 hours 1 (Day before) Add the liquid ingredients: yeast and honey to warm milk (about 86-104°F), stir and let sit for 10 minutes. 2 Mix the dry ingredients: flour, sugar, and salt until well combined. 3 Add the liquid ingredients to the dry ingredients, and use a silicone spatula to mix until no dry flour remains. Finally, add olive oil and mix well. 4 Cover with a damp cloth and let it rise in a proofing box for 40 minutes or at room temperature for 1 hour. 5 Cover the container with a lid or plastic wrap and refrigerate for 12-24 hours. 6 (Next day) Remove from the refrigerator and let it come to room temperature for 1 hour. 7 Dust the work surface with flour, invert the container to let the dough fall onto the floured surface, then add the nuts. 8 Shape: Wrap the nuts into the dough, form the dough into a round ball with the seam side down, place on baking paper, and sprinkle sunflower seeds on top. 9 Place the dough with baking paper back into the container, cover with a damp cloth, and let it rise in a proofing box for 1 minute or at room temperature for 1.5 hours. 10 Place a cast iron pot in the oven and preheat to 446°F (230°C). 11 Once preheated, use a wet knife to score a cross on the surface, remove the cast iron pot, place the dough with baking paper into the pot, cover, and bake for 30 minutes. 12 Uncover the cast iron pot and bake at 446°F (230°C) for 15 minutes, adjusting the time based on the color. 13 Let cool before slicing and enjoying. 14 1 (Day before) Add the liquid ingredients: yeast and honey to warm milk (about 86-104°F), stir and let sit for 10 minutes. 1 (Day before) Add the liquid ingredients: yeast and honey to warm milk (about 86-104°F), stir and let sit for 10 minutes. 2 Mix the dry ingredients: flour, sugar, and salt until well combined. 2 Mix the dry ingredients: flour, sugar, and salt until well combined. 3 Add the liquid ingredients to the dry ingredients, and use a silicone spatula to mix until no dry flour remains. Finally, add olive oil and mix well. 3 Add the liquid ingredients to the dry ingredients, and use a silicone spatula to mix until no dry flour remains. Finally, add olive oil and mix well. 4 Cover with a damp cloth and let it rise in a proofing box for 40 minutes or at room temperature for 1 hour. 4 Cover with a damp cloth and let it rise in a proofing box for 40 minutes or at room temperature for 1 hour. 5 Cover the container with a lid or plastic wrap and refrigerate for 12-24 hours. 5 Cover the container with a lid or plastic wrap and refrigerate for 12-24 hours. 6 (Next day) Remove from the refrigerator and let it come to room temperature for 1 hour. 6 (Next day) Remove from the refrigerator and let it come to room temperature for 1 hour. 7 Dust the work surface with flour, invert the container to let the dough fall onto the floured surface, then add the nuts. 7 Dust the work surface with flour, invert the container to let the dough fall onto the floured surface, then add the nuts. 8 Shape: Wrap the nuts into the dough, form the dough into a round ball with the seam side down, place on baking paper, and sprinkle sunflower seeds on top. 8 Shape: Wrap the nuts into the dough, form the dough into a round ball with the seam side down, place on baking paper, and sprinkle sunflower seeds on top. 9 Place the dough with baking paper back into the container, cover with a damp cloth, and let it rise in a proofing box for 1 minute or at room temperature for 1.5 hours. 9 Place the dough with baking paper back into the container, cover with a damp cloth, and let it rise in a proofing box for 1 minute or at room temperature for 1.5 hours. 10 Place a cast iron pot in the oven and preheat to 446°F (230°C). 10 Place a cast iron pot in the oven and preheat to 446°F (230°C). 11 Once preheated, use a wet knife to score a cross on the surface, remove the cast iron pot, place the dough with baking paper into the pot, cover, and bake for 30 minutes. 11 Once preheated, use a wet knife to score a cross on the surface, remove the cast iron pot, place the dough with baking paper into the pot, cover, and bake for 30 minutes. 12 Uncover the cast iron pot and bake at 446°F (230°C) for 15 minutes, adjusting the time based on the color. 12 Uncover the cast iron pot and bake at 446°F (230°C) for 15 minutes, adjusting the time based on the color. 13 Let cool before slicing and enjoying. 13 Let cool before slicing and enjoying. 14 14 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls BBQ Avocado Macaroni Salad Spaghetti & Meatball filled Spaghetti Squash Boats Tartar Sauce ++ Jalapeño Bacon Pinwheel 🥓 CHINESE BEEF STEW WITH STIR-FRY VEGETABLES AND LO MEIN NOODLES. 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