Pane alla crusca senza impasto

Ingredienti

• 2 cups bread flour
• 1 cup wheat bran or oat bran
• 2 teaspoon yeast
• 1-1/2 teaspoon salt
• 1-1/2 cups + 2 tablespoons warm water

Preparazione

1. 1

   In a large mixing bowl, combine the bread flour, wheat bran or oat bran, salt, instant yeast, and water. Stir the mixture with a wooden spoon until the ingredients are well incorporated. Allow the dough to rest at room temperature for about 2 hours, or until you notice some foaming on the surface, indicating that the yeast is active.

2. 2

   Cover the mixing bowl and place it in the refrigerator. Let the dough rest there for 24-48 hours. During this time, it will rise and develop a spiderweb-like texture on the surface.

3. 3

   When you're ready to bake, preheat your oven to 450°F and place a Dutch oven inside to heat up as well. Be cautious when removing the hot pot from the oven.

4. 4

   While the oven and pot are preheating, sprinkle cornmeal or flour on a sheet of parchment paper and place the dough on it. Lightly dust your hands with flour and gently shape the risen dough into a ball. Be sure to handle the dough as little as possible. Cut a few slits on the surface of the dough, then carefully transfer it to the Dutch oven.

5. 5

   Cover the Dutch oven with its lid and place it in the preheated oven to bake for 30 minutes. Afterward, take off the lid and continue baking for another 10-15 minutes, or until the bread turns golden brown.

6. 6

   When the bread is finished baking, carefully take it out of the oven and place it on a wire rack. Allow it to cool for at least 30 minutes before slicing and serving. Enjoy your delicious no-knead bran bread!