No-Knead Bread

Prep: 8 20

Cook: 40

Total Time: 9

Yield: 12 slices

Course: Bread

Cuisine: American

Calories: 115kcal

Author: Jessica Gavin

Easy no-knead bread recipe that makes beautiful artisan loaves, just four simple ingredients and a dutch oven are all you need for these baked goods.

Ingredients

▢ 3 cups (426 g) all-purpose flour, or bread flour
▢ ½ teaspoon (1 g) instant yeast
▢ 2 teaspoons (12 g) kosher salt
▢ 1 ⅓ cup (315 ml) warm water

Special Equipment

Instructions

Mix the Dry Ingredients - In a medium bowl whisk together flour, yeast, and salt.
Heat the Water - Microwave the water in 15-second intervals until warm to the touch, but not too hot. Between 120 to 130ºF (48 to 54ºC).
Mix the Dough - Add warm water to the flour mixture. Use a spoon to mix until no flour remains and a sticky shaggy ball forms, about 1 minute.
First Dough Rise - Immediately cover the bowl with plastic wrap and then a kitchen towel. Let the dough rise on the counter at room temperature for at least 8 to 24 hours. The dough should have some bubbles that break through the surface.
Shape the Dough - Transfer the dough to a well-floured workspace, the dough will feel very sticky. Flour the surface of the dough and knead two to four times, sprinkling with more flour as needed, it will deflate slightly. Gather the dough into a loose round shape, and then turn it over so it's smooth on top. Using cupped hands, gently form the dough into a ball.
Second Dough Rise - Place the dough in the center of a large piece of parchment paper (about 10x13-inch in size). Sprinkle some flour on top of the dough. Transfer parchment paper with dough on top into a large bowl. Cover with a kitchen towel and allow it to rise in a warm draft-free area until doubled in size, 1 to 2 hours. The dough is ready when poked it slowly springs back.
Heat the Oven - About 30 to 45 minutes before the dough is done rising, set the oven rack to the middle position. Place a dutch oven with the lid on inside the oven to heat up. Preheat to 450ºF (232ºC).
Score the Dough - Right before baking, use a sharp knife to make 3 slashes across the top of the bread, about ½-inch deep and 3-inches long, 1-inch apart.
Bake - Carefully remove the heavy pot from the oven. Use an oven mitt to remove the lid then carefully lower the dough into the center of the pot by holding the corners of the parchment paper. Immediately place the lid on and bake for 30 minutes.
Remove the lid and bake until the surface is golden brown and the bread reaches an internal temperature of 205 to 210ºF (96 to 99ºC), about 5 to 15 minutes.
Cool - Transfer the bread to a cooling rack, and allow it to cool to room temperature before slicing.

Notes

Storing: Bread can be stored in a plastic bag at room temperature for up to 3 days. Slices of bread can be frozen for up to 30 days.
Reheating: Toast the bread slices to refresh and make the texture softer.
Active Dry Yeast substitute: Heat 1 ⅓ cup water to 100 to 110ºF (37 to 43ºC). Stir 2 teaspoons of active dry yeast into ¼ cup of water to dissolve. Add yeast mixture and remaining water to the flour and salt mixture. Stir to combine into a shaggy ball. Follow the rest of the recipe directions.
Salt Substitute: If using table salt, use 1 ½ teaspoons (25% less) because there is more sodium in finer crystals.
Baking without a Dutch Oven: Once the dough has completed the second rise, transfer it to a sheet pan lined with parchment paper. Add a metal baking dish (no glass), about 8 to 9-inches in size on the lower rack of the oven. Boil 1 cup of water, about 4 minutes in the microwave. Transfer the bread to the middle baking rack. Carefully pour the boiling water into the baking dish, it will bubble up. Immediately close the oven door. Bake until the bread reaches an internal temperature of 205 to 210ºF (96 to 99ºC) and the top is lightly golden in color. For a crispier, more golden crust, remove the water after the initial bake. Set the oven to broil and about 2 to 4 minutes the surface will brown, but don't burn it.

Nutrition

Recipe Link