Foolproof No-Rise Bread

Making homemade bread has something magical about it, although daring to try it can be a bit daunting. The world of doughs is imposing and the number of recipes that include terms like sourdough, long fermentation, etc., can be intimidating. Fortunately this is not the case with this foolproof bread recipe, as I like to call it.

This is an easy bread made with all-purpose flour (common flour) and it does not require special skills to turn out well. It's a perfect recipe for getting started in the world of bread with a guaranteed success. It always turns out well and does not need proofing, so in just over an hour it's ready to be devoured.

This homemade bread made with all-purpose flour accepts all kinds of accompaniments. We can slice and eat it at breakfast, toasted with butter and jam, tomato and olive oil, fresh cheese, fruit, etc. But we can also make delicious toasts with it for a light lunch, an appetizer, an afternoon snack or a quick dinner.

Ingredients

• 500 g all-purpose wheat flour
• 325 ml lukewarm water
• 5 g dry baker's yeast (or 15 g fresh yeast)
• 10 g sugar
• 3 tablespoons extra virgin olive oil
• 10 g salt
• 3 sprigs fresh rosemary

Emile Henry bread oven, Caractère porcelain plate by Revol, No.W cup by Revol, No.W bowl by Revol and Bérard olivewood flour spoon.

Preparation

1. Pour the lukewarm water into a large, deep bowl (I used the dome of my Emile Henry bread oven) and add the baker's yeast and the sugar. If using fresh yeast, crumble it with your fingers when adding it; if using dry yeast no special action is needed. Stir until the sugar and yeast are completely dissolved.
2. Next add half of the flour and all of the oil. Stir well, pressing down any lumps that may form. Cover the bowl with a clean cloth (you can also use the Emile Henry oven tray as a lid) and let rest for 20 minutes at room temperature.
3. After this time the dough will have bubbles on the surface and will have grown slightly. Then incorporate the rest of the flour, the salt and stir until as combined as possible.
4. Transfer the dough to a clean work surface and work it with your hands, in other words knead it, for a couple of minutes.
5. Shape the dough into a ball and place it on the Emile Henry bread oven tray lined with parchment paper greased with a little oil. Make two cuts on the surface with a sharp knife and, if you want a rustic look, dust it with flour.
6. Wash the dome, dry it well and cover the dough with it.
7. Place in the lower part of the oven, preheated to 200 ºC with top and bottom heat, for 30 minutes. Uncover and bake 15 more minutes so the surface browns and a crispy crust forms.
8. Once the bread is baked remove it from the oven and let cool on a rack before consuming.

Emile Henry bread oven, Caractère porcelain plate by Revol, No.W cup by Revol, No.W bowl by Revol and Pallarès knife.