Everyday No-Knead Bread
You don't need a stand mixer or specialized training to produce a loaf with a deep, toasted flavor and a complex crumb. The secret is the high hydration and the slow fermentation process that does all the heavy lifting for you.
Patience is your main ingredient.
The dough will look unpromising and sticky when you first mix it; trust the process. Ensure your oven is fully preheated before the dough goes in to get that initial spring.
- large mixing bowl
- cast iron Dutch oven with lid
- parchment paper
- plastic wrap or reusable bowl cover
What goes in.
- 3 cupsall-purpose or bread flour
- 1 1/2 tspfine sea salt
- 1/2 tspinstant yeast
- 1 1/2 cupswarm water
Baking under cover
The Dutch oven acts as a personal oven within your oven. By keeping the lid on for the first half of the bake, you trap the moisture released by the dough, which keeps the crust soft long enough for the bread to rise fully before hardening.
The method.
Mix the dough
Whisk the flour, salt, and yeast in your bowl. Pour in the water and stir until no dry streaks remain. It will look like a messy, sticky clump.
Fermentation
Cover the bowl tightly. Leave it on the counter at room temperature for 12 to 18 hours. Look for a surface covered in small bubbles and a dough that has doubled in size.
Shape and rest
Dust your work surface with flour and turn the dough out. Fold the edges into the center a few times to form a round ball. Place it seam-side down on a piece of parchment paper, cover, and rest for 30 minutes.
Preheat
While the dough rests, place your Dutch oven inside the oven and set it to 450°F (230°C). Let the pot heat up for at least 30 minutes.
Bake
Carefully lift the dough using the parchment paper and drop it into the hot pot. Cover with the lid. Bake for 30 minutes. Remove the lid and bake for another 15 minutes, or until the crust is a deep, dark brown.
Cool
Take the loaf out immediately and let it sit on a wire rack for at least an hour before slicing. This allows the interior steam to redistribute so the crumb isn't gummy.
Other turns to take.
Seeded
Fold in a quarter cup of sunflower or flax seeds during the initial mixing step.
Rosemary Garlic
Add two tablespoons of chopped fresh rosemary and two cloves of minced garlic to the flour before adding water.
When it doesn't go to plan.
If your kitchen is cold, find a draft-free spot like inside an unlit oven to let the dough ferment.
A deep brown crust is where the character is; don't pull the bread out too early because it looks 'done' at a pale tan color.
If the dough is too sticky to shape, wet your hands with cold water instead of adding more flour, which can make the bread dense.
The ones that keep coming up.
Can I use whole wheat flour?
Yes, swap up to half the all-purpose flour for whole wheat. Note that it will result in a slightly denser loaf.
What if I don't have a Dutch oven?
You can use any heavy, lidded pot that is oven-safe, or bake on a preheated pizza stone covered with a large metal bowl to mimic the steam effect.
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