Easy No-Knead Bread (4 Ingredients)
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5.0
6 reviews
Excellent
Easy No-Knead Bread (4 Ingredients)
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This no-knead bread makes wonderfully flavorful, hearty artisan loaves using just four ingredients. It's easy and requires no special equipment.The bread has a thick, crusty exterior and a soft crumb. In this recipe, the fermentation time allows the dough to become bubbly, moist, and slightly tangy. The long fermentation period replaces the need for kneading. You can make one large loaf family-style or three smaller loaves, which you can bake as needed. It's the perfect accompaniment to coffee or any meal.
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Ingredients
- 845 g bread flour or all-purpose flour
- 4 teaspoons kosher salt
- 1-½ tablespoons instant dry yeast
- 710 ml lukewarm water (110°F to 115°F)
- cornmeal , for dusting the pan
- flour , for dusting
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Instructions
- In a large 6-quart bowl, whisk together the flour, salt, and yeast. Gradually add the warm water, stirring with a wooden spoon or rubber spatula, until the mixture is uniformly moist with no patches of dry flour. Shape the dough into a ball as best as you can. The dough should be quite loose and sticky. If it is too dry, add more warm water, one tablespoon at a time. If it is too wet, add more flour, one tablespoon at a time.
- Cover the bowl loosely with plastic wrap and let the dough rise at room temperature for 2 hours (or up to 5 hours).
- If you’re not baking immediately, refrigerate the dough for up to 2 weeks. The dough will deflate slightly; this is normal. Keep it loosely covered with plastic wrap. Do not punch down the dough at any point.
- When ready to bake, dust a sturdy baking sheet with cornmeal. Lightly dust the surface of the dough and your hands with flour. Pull out the dough, lightly coating the outside with flour to handle it without sticking. Form the dough into a smooth ball by gently stretching the surface and tucking the ends underneath. Avoid overworking the dough.
- Place the dough ball onto the prepared baking sheet. Let it rest at room temperature, uncovered, for about 40 minutes. If the dough has been refrigerated, let it rise for 60 to 90 minutes. The dough will rise slightly and may spread a bit, which is okay.
- Preheat the oven to 450°F. Place one rack in the lowest position and one in the middle position. Place a metal pan (not glass) on the bottom rack. This will be used to create steam in the oven.
- Generously dust the dough with flour. Using a sharp knife, make a few ½-inch-deep slashes in a scallop, cross, or tic-tac-toe pattern on the dough.
- Slide the baking sheet with the dough into the oven. Carefully fill the metal pan on the bottom rack with one cup of boiling water to create steam. Do this quickly to avoid losing heat from the oven. Bake for about 30 minutes until the loaf is golden brown.
- Remove the bread from the oven and cool completely on a wire rack. This bread is best enjoyed fresh on the day it is made.
Equipments used:
Notes
- How to Store & Reheat
- How to Store & Reheat
- Store leftovers loosely covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, spritz with water and place in a 180°C (350°F) oven for 15 minutes for a warm, crispy crust.
- Store leftovers loosely covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, spritz with water and place in a 180°C (350°F) oven for 15 minutes for a warm, crispy crust.
- How to Freeze
- How to Freeze
- The dough can be divided into thirds and frozen in airtight containers for up to 1 month. Defrost overnight in the refrigerator, then shape, rest, and bake as usual. Baked loaves can also be frozen whole or sliced.
- The dough can be divided into thirds and frozen in airtight containers for up to 1 month. Defrost overnight in the refrigerator, then shape, rest, and bake as usual. Baked loaves can also be frozen whole or sliced.
- Wrap in a zip-top bag and freeze for up to 1 month. Use parchment between slices to prevent sticking. To thaw, let the bread come to room temperature on the countertop. Reheat in a 350°F oven for about 10 minutes
- Wrap in a zip-top bag and freeze for up to 1 month. Use parchment between slices to prevent sticking. To thaw, let the bread come to room temperature on the countertop. Reheat in a 350°F oven for about 10 minutes
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Overall Rating
5.0
6 reviews
Excellent
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