Pataleip
Last Updated on
The Pataleipä or ”No-Knead Bread” is like something from a Parisian bakery. Crispy crust and soft inside. This delicious bread is my favourite and very easy to make.
Ingredients for 8 people
5-6 dl wheat flour 3-4 dl graham flour (or your own favourite flour. Bread can be made entirely from wheat) 3 tsp dry yeast 2-3 tsp salt 2-3 tsp sugar approx. 4,5 dl water, boiled and thickened
Tip: Cut slits in the surface of the baguette bread with a sharp knife to make the surface even crispier.
First mix the dry ingredients. Add the boiling water and mix the bread dough until smooth. The dough is really flat, but don’t worry, it will be good. Bake the dough in a bowl for about 10 hours in a covered (with foil or cling film) room.
Heat the oven to 225C and place an empty cast iron pan in the oven. (If you don’t have a pot, make a baking tray, preferably with a lid and a lid) Preheat the pan for half an hour. Meanwhile, flour the pan with a generous layer of flour. The bread dough is still quite flat, but with the flour you can make it more flaky and lift the edges to make the bread more puffy.
Let the bread rise until the pot is hot. Remove the pan or casserole from the oven and place the risen bread in it, cover with the lid.
Bake the bread for 30 minutes with the lid on, then remove the lid and brown the top of the bread for 10-15 minutes.
Remove the baguette from the oven, turn it out of the pan and cool on a rack. Cut out the stiff and stiffened patties. Cover with a baking cloth to prevent crispiness.
Nut pataleipä lämpimänä with real butter.
Vegetarian Central European breadä
