How to make European country bread without oil and without kneading

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  1. Mix the flour slightly so that there is no dry flour in the dough.(You don’t need to knead the dough as usual, and you don’t need to use gloves).Cover the slightly kneaded dough with plastic wrap and ferment it.Be sure to use a larger basin (larger basins will form more gluten nets)

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  2.This is the dough I fermented last night (the dough must be whole (More than ten hours)

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  3.As shown below p>

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  4. After the dough has fermented, sprinkle a large amount of dry flour on the chopping board (dry There must be more flour)

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  5.Sprinkle a large amount of dry flour and use Use a scraper to help scrape the dough from the basin onto the dry flour you just sprinkled with, and then sprinkle the scraped dough with dry flour (do not knead it with your hands)

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  6.Use a scraper to help divide the dough into two pieces of the same size.Then one technique is to use both hands to turn and stuff the bottom of the dough.Push down the uneven dough with your hands (do not knead it with your hands)

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  7.Put the stuffed dough into the oven for fermentation (you can also put a plate of hot water in the oven for fermentation) and ferment for 20 minutes

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  8.Sprinkle dry flour on the fermented dough (you can also use a sieve)

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  9. Sprinkle dry flour and use a quick knife or blade to cut flowers (be careful not to hurt your hands when using the blade).Preheat the top and bottom of the oven.Heat at 200℃ for 5 minutes