Easy No Knead Bread
User Reviews
5
Easy No Knead Bread
Description
The Easy No Knead Bread recipe combines basic ingredients: all-purpose flour, kosher salt, instant yeast, and warm water. The dough is mixed until wet and sticky and left to rise for several hours, allowing natural gluten development without the need for kneading. After the bulk fermentation, it is folded a few times to build strength and shaped into a round.
The dough undergoes a second rise before being baked in a preheated Dutch oven at 450 degrees F. Covered baking traps steam to achieve a crisp crust and tender crumb. Removing the lid midway encourages browning and a golden crust. The result is a rustic loaf with an open texture inside and a firm, crunchy exterior.
This bread pairs well with a variety of dishes or enjoyed simply with butter or spreads. It fits well into home bakers’ routines who want artisan bread without specialized tools or complicated techniques.
The recipe notes the importance of warm water temperature and a lengthy rise time and suggests using parchment paper for easy transfer to the Dutch oven. Making shallow cuts on top before baking is optional to control expansion.
Ingredients
- 3 ¼ cups all-purpose flour
- 2 teaspoons kosher salt
- ¾ teaspoon instant yeast
- 1 ½ cups water 100-110 degrees F, warm
Instructions
- In a large bowl, combine flour, salt and yeast. Create a well in the center; add water.
- Using a wooden spoon or your hand, stir until a wet, sticky dough forms, about 1-2 minutes.
- Cover bowl tightly with plastic wrap and let stand at a warm place until doubled in size and surface is dotted with bubbles, about 6-8 hours.
- Working on a lightly floured sheet of parchment paper, fold dough over itself 3-4 times, turning after each fold; gently shape dough into a round.
- Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size, about 1 hour.
- Preheat oven to 450 degrees F. Place a Dutch oven, covered, in the oven for at least 30 minutes.
- Remove Dutch oven from the oven; working carefully, place dough into the Dutch oven using the parchment paper as a sling.
- OPTIONAL: Using a sharp knife or bread lame, make a few shallow cuts on the top.
- Cover and place in the oven; remove the lid after 30 minutes. Continue baking until golden brown and completely cooked through, reaching an internal temperature of 210 degrees F, about 15 minutes more. Let cool 30 minutes on a wire rack.
- Serve warm.
Notes
- This recipe is adapted from The Kitchn and yields a crusty artisan loaf using minimal ingredients and hands-on time.
- Warm water temperature is important; aim for 100-110 degrees F to activate the yeast properly.
- Use parchment paper to easily transfer the shaped dough into the hot Dutch oven.
- Making shallow cuts on the dough surface before baking helps control expansion during oven spring but is optional.
User Reviews
Overall Rating
5
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