No Knead Bread
2013-04-30 12:54:27
Serves 8
One of the easiest bread recipes I've ever made. This recipe will make you look like a professional baker and garner many compliments. It's so easy to make that you might not ever buy another loaf of bread from the supermarket.
Prep Time
2 hr 30 min
Cook Time
1 hr
Total Time
3 hr 30 min
Nutrition Facts
Serving Size
101g
Servings
8
Amount Per Serving
Calories 189
Calories from Fat 5
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 372mg
15%
Total Carbohydrates 40g
13%
Dietary Fiber 1g
6%
Sugars 0g
Protein 5g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 Cups of All Purpose or Bread Flour (more as needed for dusting)
- 1/4 Teaspoon Powdered Yeast
- 1 1/4 Teaspoons of Sea or Kosher Salt
- 1 5/8 Cups of Water
- Cornmeal as needed
Necessary tools
- 1 Gallon Container (to mix dough in and let rest 12-24 hours)
- 6-8 Quart Heavy Lidded Baking Vessel (Cast Iron Dutch Oven, Pyrex, Enameled Cast Iron-Le Creuset or the like, Ceramic Dish with Lid)
Instructions
- In a large container (4 Quart tupperware with lid or bowl with plastic wrap) combine Flour, Yeast and Salt. Add 1 5/8 cups of water and stir until combined. Dough will be quite damp and sticky. Cover and let rest for a minimum of 12 hours and up to 24 hours at room temperature. (the longer the dough is left to rest, the more flavor is developed)
- Dough will be ready when you see bubbles on the surface of the dough. Lightly flour a bread or cutting board or your kitchen counter. Empty the dough onto your floured surface and then lightly dust the dough with more flour. Fold the dough twice and cover with plastic wrap and let it take a nap for 15 minutes.
- Remove the plastic wrap and lightly flour your dough and hands before shaping the dough into a smooth ball. Tucking any seams underneath itself. Dust a 15" X 24" (or larger) cotton kitchen towel with flour or cornmeal and gently nest the dough on half of the towel so that you can fold the other half over the dough and cover loosely. Let dough rise at room temperature for 2 hours until the dough has more than doubled in size.
- After 1.5 hours of rise time, preheat your oven and a 6-8 quart heavy lidded pan (cast iron, pyrex, enameled cast iron or ceramic cooking vessel) to 450 degrees fahrenheit to insure both the oven and the vessel are the same temperature.
- When your dough has reached full rise at 2 hours open oven and remove lid from your baking vessel and slip the dough into the vessel seam side down. Cover the vessel and dough with the lid and bake for 30 minutes at 450 degrees then remove the lid and bake another 15-30 minutes until the bread is fully browned and very crispy. You'll be able to rap on it with your fingers and hear a hollow sound.
- Remove from oven and slide the bread onto a rack to cool.
Notes
- I love to make this dough in a tupperware or the like with a secure lid. It makes for easy storage over the 12-24 hours of development.
- I like to add extras to this recipe like fresh rosemary leaves, roasted garlic cloves, pitted kalamata or luques olives. I add these at the beginning after I incorporate the water with the dry ingredients and mix until combined.
- Experiment with your own additions and let me know about your success.
Adapted from Jim Lahey at Sullivan Street Bakery in New York
Adapted from Jim Lahey at Sullivan Street Bakery in New York
The Certifiable Foodie http://thecertifiablefoodie.com/
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