No Knead Bread
User Reviews
5
No Knead Bread
Description
No Knead Bread requires only a few basic ingredients: all-purpose flour, instant yeast, salt, and warm water. The dough is mixed until shaggy and sticky, then left covered at room temperature for up to 18 hours to ferment and develop bubbles, indicating active yeast and flavor development.
After rising, the dough is shaped gently into a ball on a floured surface using parchment paper for easy handling. After a second, shorter rise, it is transferred with the parchment paper into a preheated Dutch oven. Baking covered traps steam, which helps create a crisp, crackly crust while the inside bakes to a tender, moist crumb.
The bread's simple process and minimal handling make it accessible for home bakers seeking fresh homemade bread without complex techniques. It forms a golden crust and rustic shape that is ideal for slicing and serving with butter, soups, or sandwiches.
Once cooled, the bread stores well at room temperature for several days or can be frozen for longer keeping. Proper yeast freshness and room temperature rises are key for best results.
Ingredients
- 3 cups all-purpose flour additional for dusting
- ½ teaspoon instant yeast
- 1 ¼ teaspoons salt
- 1 ⅓ cups water 105-115℉, warm
Instructions
- In a large bowl, combine flour, water, yeast, and salt, the dough will be shaggy and sticky.
- Cover the bowl with plastic wrap and let sit at room temperature overnight, or up to 18 hours. It should have bubbles on the surface.
- Place a piece of parchment paper on your work surface and sprinkle with flour. Turn the dough onto the flour and, using floured hands, form the dough into a round ball by tucking the edges under.
- Lift the parchment paper and place into a medium bowl. Lightly cover and let rise an additional 90 minutes.
- Place a large Dutch oven or oven-safe pot with a lid into the oven. Preheat the oven to 450°F. Score the bread, about ⅛-inch deep 1 or 2 times.
- Carefully lift the dough into the preheated Dutch oven using the parchment.
- Cover with the lid and bake for 30 minutes. Uncover and bake for an additional 15 to 20 minutes or until golden. Let cool on a wire rack before slicing.
Notes
- Let the baked bread cool completely before storing to preserve texture and crust.
- Ensure yeast is fresh and not expired to achieve proper fermentation and rise.
- Store leftover bread in an airtight container at room temperature for up to 4 days or refrigerate up to 6 days.
- You can freeze the bread for up to 6 months; slice before freezing for easier thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138 | 7% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 293mg | 12% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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