No-knead cream cheese bread

Today's bread is a hard-bread type of bread. 

Anyway, it's not simple bread, hehe, as you know most of the time, Hard-bread doesn't contain fat in the ingredient list, and yes, you won't see any kind of fat in the dough too. But a load of fat comes as a filling ^^, as you can see from the photo.

Besides the cream cheese that we use as a filling, walnuts and dried cranberries give this bread a lot of flavor.  Plus, this bread is very easy to make because you don't need to knead it!!!!!

Just folding and resting the dough, the gluten development will happen naturally, this method is very suitable for bread dough with high water content (this one is about 80%). 

After reading the recipe you might think that it takes a lot of time to make this bread but most of the time that you need is to rest the bread dough, so you can do anything else while it's resting, haha.

If your oven has a steam function, use that function to add steam, it will make the crust of the bread thinner but if you don't have the steam function, spraying the bread before and halfway through baking will help.  

No-knead cream cheese bread

Makes 6

40 g ........................ Walnuts

30 g ........................ Dried cranberries

90 g ........................ Bread flour 

90 g ........................ T65 flour or all-purpose flour 

20 g ........................ Whole wheat flour 

1 g .......................... Instant yeast

4 g .......................... Salt

160 g ...................... Water

10 g ........................ Honey

180 g ...................... Cream cheese (30 g x 6) 

Toast the walnuts in the oven toaster for 6 minutes.

Finely chop walnuts and dried cranberries and set them aside.

Put both kinds of flour in a bowl with instant yeast and whisk to combine.

Add the instant yeast to the bowl and whisk to combine.

Pour the water and honey into the bowl.

Mix until there are no lumps of flour.

Cover the bowl and rest for 30 minutes.

Fold the dough: 1

Wet your fingertips with water. Pull and fold the dough to the opposite side.

Repeat the folding 6-8 times. 

Cover the bowl and rest for 30 minutes.

Fold the dough: 2

Wet your fingertips with water. Pull and fold the dough to the opposite side.

Repeat the folding 6-8 times. 

Cover the bowl and rest for 30 minutes.

Fold the dough: 3

Pour the chopped walnuts and dried cranberries into the bowl. Wet your fingertips with water. Pull and fold the dough to the opposite side. Repeat the folding 9-10 times. 

Roll the dough into a ball.

Cover the bowl with plastic.

Let it rise in a refrigerator overnight. (At least 5 hours but not longer than 24 hours)

When the dough is ready. Cut the dough into 6 equal pieces.

 

Roll each piece into a ball. Cover and let it rest for 30 minutes.

When the dough is ready, pat the dough and place 30 g of the cream cheese in the center.

Cover the filling and pinch to seal.

Cover and let it rise for 30 minutes.

Chill the dough in the refrigerator for 1 hour.

Preheat the oven to 250℃.

If your oven has a steam function, use that function to add steam.

Sprinkle the flour over the dough. Scoring the top of it.

Spray with water.

Bake in the 250℃ preheated oven for 12-15 minutes.

No-knead cream cheese bread