What a great way to start a holiday Monday! I wanted to make use of the wood-fired oven we have in Corrientes, so I decided to make this super easy, no-knead country bread.
If you try out this Country Bread in Wood-Fired Oven, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Country Bread in Wood-Fired Oven
- 630 gr warm water
- 1/3 cup white sugar
- 1/4 cup vegetable oil
- 1 tbsp salt
- 1 tbsp active dry yeast (10 gr)
- 1 kilo bread flour
- In a large bowl (or the stand mixer bowl), mix water, yeast, salt, sugar and oil. Add flour and mix well (do not knead) with your hands, wooden spoon, or stand mixer. The dough will be very soft but will firm up after rising.
- Cover with plastic wrap and let rise for 2 hours in a warm place, away from draughts.
- Divide the dough in half, dust with flour and shape into 2 round loaves, seal-side down.
- Place them on a greased baking sheet. Cover with plastic wrap and let them rise for 45 minutes.
- Preheat oven at 180°C/350°F. Dust the loaves with flour. Use a sharp knife to cut 1/2-inch-deep slits across the top of the loaf in the shape of a cross. Bake for 30 minutes or until golden. Let it cool completely and slice.