No Knead Bread
User Reviews
5
No Knead Bread
Description
No Knead Bread begins with a simple dough prepared from flour, salt, yeast, and warm water around 110°F, ensuring proper yeast activation. The dough’s shaggy texture is typical and requires no kneading. Covering and resting this mixture for 12 to 18 hours allows fermentation that develops flavor and gluten structure gradually.
When baking, the dough is shaped into a ball and baked inside a heated Dutch oven at 450°F, which traps steam and creates a crispy crust while keeping the interior soft. Baking time totals around 30 to 35 minutes, producing a bread with a crispy, golden crust and a chewy, moist crumb.
Serving this bread fresh is ideal, paired well with soups, salads, or as a sandwich base. The slow rise makes it practical to prepare the night before for baking the next day. Variations in Dutch oven size affect loaf shape, with smaller pots yielding taller breads.
Using all-purpose or bread flour works well, and ensuring correct water temperature keeps yeast active without killing it. This method requires no kneading, making artisan-style bread accessible for home cooks.
Ingredients
- 3 1/4 cups flour
- 1/2 teaspoon active dry yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups water about 110 degrees, warm
Instructions
- In a mixing bowl, add flour, yeast, salt, and warm water. Check to make sure the water is warm but not hot. You want the water to be about 110 degrees. If it is too hot, it will kill the yeast.Stir the mixture together. The mixture will look shaggy and that is ok. I suggest using your hands to create a ball and bring all of the ingredients together.
- Cover with a light tea towel, flour sack towel, or Saran wrap and let the mixture rise for 12-18 hours. It is important to let it rise for at least 12 hours as it allows the flavors to develop.
- When ready to bake, heat the oven to 450 degrees. Place the dutch oven into the oven to allow it to heat up for 25-30 minutes.
- Remove the dough from the bowl and place it on a piece of parchment paper. Shape it into a round ball that will fit into the dutch oven.
- Carefully remove the hot dutch oven from oven. Place the dough with the parchment paper into the hot dutch oven. Cover with the lid. Place in the oven and bake for 30-35 minutes.
- After 30 minutes, carefully remove the lid with hot pads and let it brown for about 6-12 minutes, depending on how brown you want the crust to be.Remove from the oven and let sit for 15 minutes before slicing.
Notes
- Use a 5 to 6 quart Dutch oven for a taller loaf; larger pots can cause the bread to spread and flatten.
- All-purpose or bread flour can be used; bread flour gives a heartier texture due to higher protein content.
- Ensure water temperature is about 110°F to activate yeast effectively without killing it.
- Allow the dough to rise for 12 to 18 hours to develop flavor and structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 440mg | 18% |
| Potassium | 62mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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