Mio's No Knead Bread

Hi people,

here I am with another cuisine recipe I have found it on the web when I've looked for bread recipes. When I have found a rapid and easy one I have told to myself: "This one is for me!". The recipe is called No Knead Bread, (you can find an Italian recipe version on Passione&Cucina )
I call my sort of bread Mio's No Knead Bread because I didn't able to obtain a good result with the original recipe so I have changed the original recipe from time to time. I have felt like the Muffin Man in a Frank Zappa's song :-) .

Let's start with the ingredients:

• 225 gr. of Manitoba flour

• 225 gr. of wheat white flour type "00"

• 280 gr. of water

• 6 gr. yeast (not the powder one)

• 8 gr. of salt

Now we can pass to the procedure:

1. Put in a big bowl, if it is possible with a cover, the two types of flour and salt then mix all together this ingredientes.
2. Take a big cup and put in it the water then heat it until 30 °C -40 °C then put in it all the yeast then mix with a spoon.
3. Put all the cup content in the bowl then knead until the dough will be homogeneous and supple.
4. Cover the bowl and put it aside. The place must be room temperature.
5. After six hour pour the dough on a work top cover with a thin layer of flour then shaped the dough folding each of the four side to the center (like to obtain a letter from a sheet).
6. Overrule upside down the dough then cover it with a dishcloth and wait other six hour.
7. Switch on the oven at 200 °C and put in it the pan. When it will reach the temperature put on pan some bran flour put in it the dough then cove the pan and bake.
8. After almost 30 minutes you have obtained the Mio's No Knead Bread!!! :-)

Now that the my secret is disclose you can expired YOUR'S no knead bread to changing type of flour (integral, bran, ...), quantity of yeast or everything else.
Now I say good bye because I must go to switch on the oven Mio's no Knead breads are waiting for me!!!

Mio



PS: I call my bread with my nickname only because the of ingredients change from the original dose recipe and the rise time with my bread is the half of the original one. I don't want its paternity.