No knead bread has been all the rage for some time now. It’s a really hands-off method to making beautiful bread at home. All you need, is a little time. ( anywhere from 15-21 hours total to be exact) I started making it months ago, for Friday night dinner. Turns out, we all loved it. Even my picky eater kid. Best past is, our bodies kind of love it back! You know that stuffed feeling you get after eating bread? Kind of like regret plus bellyache? Not with this bread. I’m sure there is some kind of science behind it, although I’m not sure. Anyways, it makes you feel like a boss when you pull out that fresh loaf from the oven.
If your a little nervous about mastering great bread, here’s a great way to start!
First thing you gotta do is gather your ingredients in a bowl. Give it a good mix. This is what it should look like
Cover it with plastic wrap and leave it on your kitchen counter for 12-18 hours.
The one in the photo was left for exactly 18 hours and this is how it looked:
Note those tiny bubbles on the surface. That’s what you are looking for! Turn it over on to a floured surface and let the dough rest for 15 minutes. Next, fold it into a neat ball. adding flour as you go, (It’s rather sticky, so don’t be flour shy)
Cover it with a towel, and let rest for 2 hours. When it has about half hour left to go, place a dutch oven, with the cover on, into the oven set at 425 F. When the 30 minutes has passed, remove the dutch oven from the oven. I like to shape the bread lightly again so that it comes out a perfect ball. You don’t have to. Gently place it in the pot and bake for 30 minutes with the cover on. After 30 minutes, remove the cover and bake for an additional 12-15 minutes, or until golden.
Transfer to a wire rack and cool before slicing.
If you have any leftover the next day, make some no knead bread croutons!
You will need:
1/4 c olive oil
1 loaf of no knead bread, torn into pieces or cut into cubes
1/4 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp parsley flakes
Preheat oven to 400 F. Spread bread chunks all over the baking sheet. Drizzle with olive oil and spices. Toss to coat. Bake for 10-15 minutes, rotating halfway through.
Recipe adapted from Jim Lahey’s no knead bread
- 3 C all purpose flour
- 1 1/2 tsp salt
- 1/4 tsp active dry yeast
- 2 C water
- Combine the flour, salt, yeast and water in a bowl. Mix until a wet sticky dough forms. Cover the bowl with plastic wrap and let it rest on the counter for 12-18 hours. Remove the dough from the bowl and onto a floured surface. Let it rest for 15 minutes. Shape into a ball and cover with a towel. Let it rest for 2 hours.
- When it has about half hour left to go, place a dutch oven into the oven set at 425 F. When 30 minutes has passed, remove the dutch oven from the oven. I like to shape the bread lightly again so that it comes out a perfect ball. You don't have to. Gently place it in the pot and bake for 30 minutes with the cover on. After 30 minutes, remove the cover and bake for an additional 12-15 minutes, or until golden.
- Transfer to a wire rack and cool before slicing.