Jeff's No Knead Bread Recipe
User Reviews
4.7
156 reviews
Excellent
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Servings
1 loaf
Jeff's No Knead Bread Recipe
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Recipe sent to me by reader Jeff! I've adapted the recipe slightly in the wording, but kept it pretty true to Jeff's original recipe.
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Ingredients
- 15 ounces (3 cups) all-purpose flour
- 1/4 teaspoon instant yeast (I used SAF)
- 1 1/2 teaspoons fine grain sea salt
- 15 grams (1 tablespoon) distilled white vinegar
- 85 grams (1/4 cup plus 2 tablespoons) beer (I used a Ballast Point beer here)
- 198 grams (3/4 cup plus 2 tablespoons) water
Instructions
- In a 2 quart Pyrex measuring bowl (or large bowl), combine flour, yeast and salt. Pour vinegar, beer and water over the dry ingredients, then, using a fork, mix thoroughly until a shaggy dough forms. Cover the bowl tightly with plastic wrap, and let sit at room temperature for 18 - 24 hours. The dough should rise to the 7 cup mark on the bowl.
- Scrape the dough onto a lightly floured work surface, and sprinkle with a little extra flour. Using your hands, gently pat the dough into a rectangle approximately 10" wide by 8" high. Sprinkle with flour as needed if the dough is sticking. Gently fold the dough over itself like folding a letter. Turn 90 degrees, gently pat to a rectangle and fold again. Then shape the dough into a ball by pulling edges into middle. Place dough in the center of a large sheet of parchment paper, then lift and lower into a 4-quart cast-iron dutch oven. Cover loosely with plastic wrap, and let rise for 2 hours.
- Set an oven rack to the middle position. Uncover the dough, sprinkle the surface with a little flour, and using a sharp knife, make 3 parallel slits across the top of the dough about 1/2-inch deep. Cover the pot with its lid, and place in the cold oven. Heat the oven to 425°F, and when this temperature has been reached, let cook for 30 minutes. After the 30 minutes have elapsed, carefully remove the lid and continue to bake until the loaf is a deep brown (about 30 minutes longer). Using the parchment overhang, carefully remove the bread from pot, then transfer to a wire rack and let cool completely (about 2 hours).
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User Reviews
Overall Rating
4.7
156 reviews
Excellent
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