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5.0 from 231 votes

Advanced No-Knead Bread Recipe

Advanced recipe and technique to make the best no-knead bread.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 hrs
Servings: 12 servings
Calories: 187 kcal
Course: Appetizer , Bread
Cuisine: European , American

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 SAF Gold instant yeast (1 tsp)

Instructions

    Cup of Yum
  1. Add the water and honey to a large bowl and mix until the honey is dissolved.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Immediately drop the temperature to 450F and bake for 25 minutes.
  9. 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.
  10. 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

  • The steam pan is a bread pan with a rolled up kitchen towel inside and filled with water. As the oven preheats, the water will heat up and start boiling. The kitchen towel will ensure a slow and steady steam release during baking. I position the steam pan below the baking stone and to the side. If possible, the stone should not be directly above the steam pan for efficient steam flow.
  • If your oven, like mine, has a steam vent, you may want to close it with a kitchen towel during the first 25 minutes of baking.

Nutrition Information

Calories 187kcal (9%) Carbohydrates 40g (13%) Protein 5g (10%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 391mg (16%) Potassium 54mg (2%) Fiber 1g (4%) Sugar 2g (4%) Vitamin C 1mg (1%) Calcium 9mg (1%) Iron 2mg (11%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 187

% 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.