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Straight dough emergency Italian bread
![](https://www.thefreshloaf.com/files/19111/IMG_20230808_175730.jpg)
Quick as a jiffy, no knead Italian bread.
I decided to proof the round in a bannoton because it is such a wet dough.
(87% hydration) the proofed dough looks great. However, due to the high hydration I know it will be a bear to score. So I put it bannoton an HBd all into the freezer for a quick 20 minutes. The end game soon
It would have benefited from a few steach & folds during the first rise. That being said, it looks good. I will add the crumb shot tonight.
OMG! So good, light as a feather! Make sure you check all the photos!
Ingredients
406g. (3 1/4 cups) Unbleached AP Flour.
2 tsp. Instant yeast
1 tsp. Diastatic malt powder (Substitute granulated sugar)
1tsp kosher Salt
355g ( 1 1/2 Cups) warm water 90°F
process
1 Mix the flour, Malt, yeast, and salt in a large bowl
2 Add the water and mix well. Making sure all the dry ingredients are hydrated. It will be sticky.
3. Continue to work the dough just until a wet shaggy ball forms. Handle the dough as little as possible.
4 cover the bowl with plastic wrap.
5 allow bulk ferment (rising) for 2-3 hours until doubled in volume.
6. Flour the work surface and your hands. Fold the dough over itself on all the tour sides.
7 shape into a nice round. Place on a baking tray or parchment paper to transfer on to your stone.
8 allow to proof (second rise) About 45 minutes to 1hour. Untill doubled.
Meanwhile preheat the oven to 500°F
9 score the top of the dough. Just a simple X is fine.
10 transfer the banking sheet to the oven, or directly to your stone.
Add about 1/2 cup of water in a shallow pan on the bottom right f of he oven.
11 lower the oven temperature to 450°F
12 Bake for 45 minutes. Until golden brown, and tapping the bottom of the bread sounds hollow.
13That's all folks!