Recipe

No-knead Bread Recipe

Add Step-by-Step Photos	Staceyfish / All my dishes 2 years, 6 months ago This bread is incredibly easy and incredibly delicious. This is thanks to its long autolyse and fermentation time, which gives more time for the long protein molecules to get broken down into more manageable gluten (which means you don't have to kne... More Prep:5m Cook:1260m Servings:16	Staceyfish
	easy noknead long rise flavorful yeast

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Ingredients

3 plus 3 tablespoons cups all-purpose or bread flour, more for dusting

1 1/2 cups plus 2 tablespoons warm water (1 5/8 cups)

¼ teaspoon instant yeast OR 1/3 teaspoon active dry yeast

1¼ teaspoons salt

Cornmeal or wheat bran as needed.

Directions

If using active dry yeast, proof the yeast with 2 tablespoon water (105-115 degrees) for 5-10 minutes and then add to the rest of the ingredients. Otherwise, combine flour, yeast and salt in a large bowl. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly flour parchment paper and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal. Dump dough onto towel (using a bench scraper to help, if necessary). Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball by pulling the sides up to the top. Quickly roll the dough over so it is resting seam-side down on the towel and dust with more flour, bran or cornmeal. Cover with another dry cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. If the lid has a handle, remove it. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

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Comments

oescrazy1 2 years, 2 months ago said:
I will definitely make this as soon as the weather cools down. I love artisan breads. Thanks for posting it.

chezzane 1 year, 11 months ago said:
These...

tinadunlap 1 year, 8 months ago said:
The best and easiest bread i've ever eaten. 5 stars seem to little. many thanks tina d

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Alterations

staceyfish 1 year, 10 months ago said:
To make a healthier loaf, substitute 1 1/2 cups bread flour for an equal amount of stone-ground whole wheat flour and add a tablespoon of honey or molasses, if you like. The loaf will be smaller but will also be less wet and it will actually be kneadable.

staceyfish 1 year, 10 months ago said:
When you're mixing the ingredients, add a couple of tablespoons of dried Italian seasoning or herbs de provence for a delightfully aromatic herb loaf.

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