Jeff's No Knead Bread Recipe
User Reviews
4.7
-
Servings
1 loaf
Jeff's No Knead Bread Recipe
Description
This no knead bread mixes flour, a small amount of instant yeast, salt, distilled white vinegar, beer, and water to create a wet, shaggy dough. After mixing with a fork, the dough rests covered at room temperature for about a day. During this time, yeast fermentation develops flavor and gluten network gently without manual kneading.
After the long proofing, the dough is shaped with minimal handling and allowed to rise again before baking covered in a cast-iron Dutch oven. The covered baking traps steam, promoting a crisp, golden crust, while the interior remains soft and chewy.
The resulting bread is suited to slicing for sandwiches or serving alongside meals. This technique provides a rustic loaf with minimal effort, making homemade bread accessible without advanced breadmaking skills.
Ingredients
- 15 ounces all-purpose flour 3 cups
- 1/4 teaspoon instant yeast (I used SAF)
- 1 1/2 teaspoons sea salt fine grain
- 15 grams distilled white vinegar 1 tablespoon
- 85 grams beer 1/4 cup plus 2 tablespoons, I used Ballast Point beer
- 198 grams water 3/4 cup plus 2 tablespoons
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).
User Reviews
Overall Rating
4.7
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