No Knead Bread {Rustic Artisan Style}
User Reviews
4.9
No Knead Bread {Rustic Artisan Style}
Description
No Knead Bread uses a simple dough composed of all-purpose flour, salt, a small amount of active dry yeast, and warm water. The dough is mixed until a shaggy ball forms and then left to rise at room temperature for 12 to 18 hours, allowing fermentation to develop flavor and texture. The dough is then shaped into a ball on a well-floured surface and allowed a short rest while the oven and a heavy covered pot heat to 450°F.
The dough is carefully placed into the very hot covered pot, which helps create steam and promotes a crisp, golden crust reminiscent of artisan bread. Baking covered for 30 minutes locks in moisture, while the use of an enameled cast iron pot distributes heat evenly. The resulting bread has a chewy crust and tender crumb.
This bread is versatile and pairs well with many meals, from soups to sandwiches. Storing it in an open paper bag maintains its crisp crust, while an airtight container keeps it moister. A wheat-flour variation with honey provides an alternative flavor and texture.
Adaptations and substitutions are possible, including mixing whole wheat and white flours, adjusting yeast amounts, and varying rising times, allowing bakers to customize the loaf according to preference.
Ingredients
- 3 cups (15 oz) all-purpose flour (preferably unbleached, scoop and level to measure)
- 1 1/2 tsp salt
- 1/2 tsp active dry yeast instant yeast, or rapid rise yeast
- 1 1/2 cups water about 110 degrees F, warm
Instructions
- In a large mixing bowl, whisk together flour, salt and yeast. Pour in warm water and stir mixture with a wooden spoon until a shaggy ball forms (you can add a little more water or a little more flour if you feel it needs it).
- Cover bowl with plastic wrap and allow to rise for 12 - 18 hours (on the counter at room temperature).
- Heat oven to 450 degrees. Once oven has reached 450 degrees, place an enameled cast iron pot covered with lid into preheated oven, heat pot for 30 minutes.
- Meanwhile, turn dough out onto a well floured surface, or onto a floured sheet of parchment paper (oven safe to 450) then shape dough into a ball. Cover shaped dough with an extra large bowl and allow to rest while pot is heating, about 30 minutes.
- Remove pot from oven and with floured hands, or holding the corners of the parchment paper, carefully drop dough into hot pot (you don't need to grease the pot). Immediately cover with lid, then return pot to oven and bake 30 minutes (at 450 degrees).
- After 30 minutes, remove lid from pot and bake uncovered for 12 - 15 minutes until nicely golden brown.
- Remove from oven and allow bread to cool on a cooling rack before slicing.
Notes
- Store bread in an opened paper bag to keep the crust crisp; use an airtight container for a moister loaf.
- A wheat flour version uses half whole wheat and half white flour with a bit of honey and adjusts yeast and salt accordingly.
- The long rise time develops flavor and texture; do not rush fermentation.
User Reviews
Overall Rating
4.9
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