No Knead Bread
User Reviews
4.6
No Knead Bread
Description
This No Knead Bread is made by mixing flour, salt, yeast, and warm water into a sticky dough. The yeast activates during a long, slow rise ranging from 12 to 24 hours at room temperature or inside a turned-off oven. This slow fermentation develops gluten and flavor without any kneading effort.
After resting, the dough is shaped gently into a ball with floured hands to maintain airiness. A preheated Dutch oven or similar heat-safe covered pot is heated in the oven to 450°F, then the dough is placed inside and baked covered to trap steam, which helps form a crispy crust. The lid is removed towards the end for browning.
The finished bread has a crunchy crust and a chewy but tender inside. It’s suitable for slicing for sandwiches, toasting, or serving alongside spreads and soups.
Practical notes highlight the importance of a small Dutch oven for vertical rise, the sticky dough consistency, and factors influencing bread density and chewiness. Alternate heat-safe pots can be used if a Dutch oven isn’t available. Doneness is checked by tapping the bottom for a hollow sound or confirming an internal temperature near 200°F.
Ingredients
- 3 cups all-purpose flour
- 1 ¾ teaspoon salt
- ½ teaspoon active dry yeast
- 1 ½ cups water 110°F to 115°F (43°C to 46°C)
Instructions
- Form the dough: In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. You do not need to activate the yeast before, even though we're using active dry yeast. The slow rising process will do the trick.
- Allow it to rise: Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 24 hours.
- Preheat your oven: Preheat oven to 450°F. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450°F. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself.
- Shape the dough: Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Sprinkle some extra flour directly into the bottom of the pot. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven. Alternatively, you can also place the ball of dough onto a piece of parchment paper, then lift the parchment paper and drop it in the pot, with parchment paper and all. This could also ensure that your bread doesn't stick at all to the bottom of the pot. I have found that if I use parchment paper, the bread doesn't brown so much on the sides, but otherwise it's still crusty and delicious.
- Finish the bread: Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.
Notes
- Using a small 3.5 quart Dutch oven helps the bread rise upwards; larger pots may make the bread spread out too much.
- The dough should be sticky; add extra water if too dry, but avoid adding too much flour.
- You can add dried fruit, seeds, herbs, or cheeses at the mixing stage for flavor variations.
- Dense or chewy bread often results from insufficient gluten development or over-flouring; ensure long rising time and correct flour quantities.
- If you lack a Dutch oven, use a heat-safe covered metal pot that can withstand 450°F oven temperature.
- Check doneness by tapping the bottom for a hollow sound or measuring internal temperature around 200°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 137kcal | 7% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 410mg | 17% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 7mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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