NO-KNEAD POT BREAD, how to make rustic Neapolitan homemade bread, basic recipe, without a mixer, easy to prepare.

How to make quick and delicious no-knead pot bread? Simple! This is the best bread there is, the homemade kind to enjoy with two slices of bread and salami, of course, as long as you like bread.

Perfect for cured meats, perfect for everything, simple and quick because it is a no-knead bread!
I’ve made this rustic bread, no-knead pot bread, many times, always with 0 or double 0 flour, this time I tried it with a part semolina flour, and I must say it’s perfect.

The rise is less visible compared to the other two flours, but it’s beautiful!

I’ve left you a series of images and a photo gallery showing the various steps to make no-knead pot bread or, better said, without a mixer, very simple.

Prepare it in the evening, let it rise for 14 hours, take the dough again to make the folds, let it rise for 2 hours, then bake for about 35 minutes.

Join me in the kitchen today there’s no-knead pot bread!

Published
August 8, 2012, 5:18 PM

Difficulty: Very easy
Cost: Very cheap
Rest time: 16 Hours
Preparation time: 40 Minutes
Portions: 1 Piece
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

2 3/4 cups all-purpose flour
1 cup semolina flour
1 1/2 cups water
1 tsp fresh yeast (or 3.5 oz of sourdough)

Steps

The bread in the video was made with 6-7 g of yeast on September 3, 2017, and due to the heat, it rose in less than 14 hours, actually in just a few hours.

I recommend using 3 grams of yeast in this period and 6-7 if it’s a bit colder; 1/2 cube is fine to make it in a day or if it’s very cold.

First phase: dissolve the yeast in water and pour it over the flours and salt in a bowl.
Then mix with a spoon, cover the bowl with cling film, place a towel on top, and let it rise for 14 hours.
Then take the dough, turn it out onto a floured surface.
Form a rectangle and start folding it as shown in the photo.
First fold side no.1 and then side no.2 and repeat the operation.
The other side.
Then make a ball without pressing, place it in a floured towel, and let it rise for 2 hours, 3 hours are also fine.
Close in the towel.
After about 1 hour and 30 minutes, turn on the oven at 482°F, place a closed steel pot with a lid on top inside, but it’s also fine without, and leave it for 30 minutes. Make sure there are no plastic parts!
Carefully remove the pot from the oven, pour in the dough, and bake at 446°F for about 35 minutes.
Take it out of the oven, then let it cool on a wire rack and enjoy it; it’s excellent with Neapolitan salami.
Bon appétit
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