No-Knead Bread
User Reviews
5
No-Knead Bread
Description
No-Knead Bread begins by mixing all-purpose flour, salt, and active dry yeast before adding lukewarm water around 80°F. The mixture forms a rough dough that requires no kneading. Covering the dough and letting it rest for 12 to 18 hours develops flavor and gluten structure through slow fermentation.
Preheating a Dutch oven to 450°F and baking the shaped dough inside traps steam, creating a crisp crust and tender interior. Baking lasts about 30 minutes covered, with an optional 5 to 10 minutes uncovered for a crunchier crust. Cooling methods influence final bread texture, with options for softer or crustier results.
This bread pairs well with soups and spreads or serves as a sandwich base. The slow rise allows preparation flexibility, and using greased plastic wrap prevents sticking during fermentation. The absence of kneading simplifies home baking without sacrificing crust and crumb quality.
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons salt
- 1/2 teaspoon active dry yeast
- 1 ½ cups water lukewarm
Instructions
- In a large mixing bowl, whisk together flour, salt, and yeast.
- Add water and mix until a shaggy mixture forms.
- Cover bowl with greased plastic wrap and set aside for 12 - 18 hours. Making it the night before works really well.
- Heat oven to 450 F.
- When the oven has reached 450 F, place a Dutch oven and heat the pot for 30 minutes.
- Meanwhile, pour dough onto a very heavily floured, movable surface (silicone baking mat, cutting board). With floured hands, shape dough into a ball.
- Cover with greased plastic wrap and let it sit while the pot is heating.
- Remove hot pot from the oven, drop in the dough, and cover.2
- Return to oven for 30 minutes.
- For a crispier loaf, uncover, and continue baking for 5-10 additional minutes.
- Remove bread from oven and place on a cooling rack to cool.
- For softer bread, let bread cool for 5 minutes on a rack. Then, place in a plastic bag but do not seal.
- For crustier bread, let cool to room temperature on rack.
Notes
- Use lukewarm water around 80°F to avoid killing yeast and ensure proper fermentation.
- If the Dutch oven lacks a lid, foil can be used carefully for covering during baking.
- To achieve softer bread, cool briefly then store in a plastic bag without sealing immediately.
- For crustier bread, let it cool completely uncovered on a rack before storing.
- Greasing plastic wrap prevents sticking during dough rising.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 138kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Sodium | 409mg | 17% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Calcium | 7mg | 1% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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