Advanced No-Knead Bread Recipe
User Reviews
5
Advanced No-Knead Bread Recipe
Description
This Advanced No-Knead Bread Recipe combines all-purpose flour, water, honey, kosher salt, and instant yeast into a sticky dough that is gently folded several times during its fermentation. The extended rise allows gluten to develop naturally, which produces a textured and open crumb inside the loaf. Baking on a preheated stone inside a hot oven with a steam pan simulates a professional environment and helps form a crisp, well-coloured crust around the bread.
The dough is shaped into a ball and proofed in a basket dusted with a mixture of all-purpose and rice flour, which helps prevent sticking and gives the loaf a rustic finish. The use of steam during the initial baking phase aids in crust formation and oven spring.
Practical tips include using a steam pan filled with boiling water and a rolled kitchen towel to provide gentle sustained steam. If the oven has a steam vent, it may be beneficial to block it briefly during the first 25 minutes of baking to retain the steam effect. This method produces bread with a chewy crust and tender crumb without the manual effort of kneading.
Ingredients
- 600 g all-purpose flour (about 4 cups using 'scoop and sweep' method; King Arthur brand recommended)
- 450 g water (2 cups, room temperature)
- 21 g honey (1 Tbsp)
- 12 g kosher salt (two tsp)
- 3 g instant yeast 1 tsp, SAF Gold brand
Instructions
- Add the water and honey to a large bowl and mix until the honey is dissolved.
- Add the rest of the ingredients and mix by hand, squeezing the dough between your fingers, until a sticky homogeneous mass is formed. Cover the bowl with a plastic wrap and let rest for 1 hour.
- After one hour, perform stretch and folds every 30 minutes over the next one and half hours. Let the dough continue its fermentation for additional one and a half hours or until it doubles in size.
- Shape the dough in a ball and transfer to a proofing basket dusted with a 50/50 mix of all-purpose and rice flour, seam side down.
- Cover with a piece of paper towel (this will prevent sticking of the dough to the plastic wrap), then with a plastic wrap. Let proof for about 60 minutes or until the dough passes the finger test (see post for details). The dough will increase in size about one a half times or so.
- Meanwhile, place a baking stone and a steam pan in the oven (see notes). Preheat the oven to 500F. An hour of preheating is recommended.
- Turn the bread over on a piece of parchment paper. Score on top and place in the oven using a pizza shovel. Be careful opening the oven, it will be full of hot steam. Spray the walls of the oven with a bit of water (gentle mist) to re-create some of the lost steam and close the door.
- Immediately drop the temperature to 450F and bake for 25 minutes.
- Remove the water pan from the oven, turn the bread 180 degrees and leave the door cracked open. You can use a wooden spoon for that. Bake for another 25 minutes.
- When the baking is done, remove the bread from the oven and place on a cooling rack. Cool for 1 hour at room temperature before slicing.
Notes
- Use a bread pan with a rolled kitchen towel and water as a steam pan to create sustained steam in the oven.
- Position the steam pan below and to the side of the baking stone for better steam flow, avoiding placing it directly underneath.
- If your oven has a steam vent, block it with a kitchen towel during the first 25 minutes of baking to maintain steam.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 391mg | 16% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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