No Knead Bread: Unbelievably Easy, Incredibly Delicious!
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
40 mins
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Additional Time
12 hrs 12 mins
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Total Time
12 hrs 57 mins
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Servings
1 loaf
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Calories
1947 kcal
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Course
Bread, Baked Goods
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Cuisine
American
No Knead Bread: Unbelievably Easy, Incredibly Delicious!
Description
The No Knead Bread recipe uses a blend of all-purpose flour and optional whole wheat or wheat germ, with a small amount of yeast and salt mixed into water to form a loose, sticky dough. After mixing, the dough rests covered for 12 to 18 hours, during which it develops flavor and bubbles. Then it is shaped using a spatula to reduce mess, placed on a floured towel, and given a second rise to develop structure.
Baking involves preheating the oven and a pot to high temperature, placing the dough inside, and baking to achieve a golden, crisp crust and tender interior. This slow fermentation and baking method yields a moist crumb with an open texture, balanced saltiness, and complex flavor.
This bread is suited for home bakers willing to prepare in advance and who enjoy rustic, artisan-style loaves. The recipe makes a loaf about 50% larger than a common no-knead recipe, and special care is taken in handling the dough with a spatula rather than hands for ease.
Cooling the loaf for at least three hours before slicing is important to finish the crumb setting process. The dough requires a warm space to rise adequately, and the cloth and flour help prevent sticking during the second rise.
Ingredients
- 4 cups all-purpose flour (good quality, like King Arthur)
- ½ cups whole wheat (or omit the wheat and replace it with ½ cup / 70 gram more all purpose flour)
- 18 oz water
- 2 ½ tsp maldon salt (salt varies in saltiness, so taste your salt)
- ¼ tsp dried yeast (or 3 g fresh yeast, preferably not instant or quick-rise)
- 1 Tbsp wheat germ (optional, or crushed flaxseed)
Instructions
- (See my tips in the notes section below): Mix all the ingredients together in a large bowl until everything comes together. This will only take a few minutes, maximum.
- Cover with a plate or plastic wrap and let rise for 12 to 18 hours or until it's risen (about 4 times in mass and is soft and bubbly.)
- Using a spatula, mix down the dough/batter to remove all the air from it and form into a nice round in the bowl.
- Put a tea towel on the countertop and sprinkle liberally with flour and some other grain like wheat germ or oat bran to keep the dough from sticking to the cloth. Don't be shy or the loaf will stick.
- Using the spatula, dump the dough onto the floured cloth, put the edges of the cloth over the top and allow to rise for 2 hours.
Baking:
- Preheat the oven AND THE POT for 20 minutes (longer than when it just comes to temperature). I bake my no knead bread on convection, 495 °F (260°C) for 30 mins., then lower to 465°F (240°C),
- When the oven is at the 495 temperature for about 10 minutes, carefully remove the pot from the oven and put it on the counter near the dough. Lift both sides of the tea towel and dump the loaf into the hot pan. Place the lid onto the pot and put into the oven and bake for 30 minutes. After half an hour, REMOVE THE LID, and bake for 8-11 minutes longer, depending on your preference of color and crustiness.)
- If you don't have a convection oven: 500°F (260°C) or as hot as your oven will go, then lower to about 475°F (245°C); adjust according to your own oven.
- Carefully, remove the pot from the oven, and the loaf from the pot immediately, and place on a cooling rack.
- Cool for at least 3 hours before slicing.
Notes
- Plan ahead: mix dough in the evening and bake after the long rise the next day for best results.
- Use a spatula to handle the sticky dough to reduce mess and make shaping easier.
- Sprinkle flour and bran liberally on the towel to prevent sticking during the second rise.
- Allow the baked loaf to cool for at least 3 hours before slicing to ensure proper crumb texture.
- This recipe yields a loaf about 50% larger than some traditional no-knead recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 1947 kcal
% Daily Value*
| Serving | 2 slices | |
| Calories | 1947kcal | 97% |
| Carbohydrates | 407g | 136% |
| Protein | 58g | 116% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 5853mg | 244% |
| Potassium | 657mg | 14% |
| Fiber | 14g | 56% |
| Sugar | 1g | 2% |
| Vitamin A | 10IU | 0% |
| Calcium | 108mg | 11% |
| Iron | 25mg | 139% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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