No Knead Bread

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No Knead Bread 

Nancy Finley
 

This no knead bread recipe is easy to make with or without a Dutch oven! It's crusty on the outside and light and airy on the inside! Serve this with soups, pastas, dips, sandwiches, and more!

Prep Time10minutes mins

Cook Time50minutes mins

Rising Time3hours hrs 45minutes mins

Total Time4hours hrs 45minutes mins

Course: Bread

Cuisine: American, Italian

 

Servings: 1 loaf

  

Ingredients

  • 2 teaspoons instant yeast active or rapid rise will work as well.
  • 2 teaspoons sugar
  • 1 ½ cups barely warm water 100° F
  • 3 cups bread flour 360 grams
  • 2 teaspoons salt see notes
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Instructions

1.               See notes for making this without a Dutch oven.

2.              Note: The dough in this recipe is sticky, gently handle with a silicone spatula throughout this process. (Not your hands.)

3.              Combine the yeast, sugar, and water in a small bowl. Cover with saran wrap and let sit for 5 minutes.

4.              Combine the flour and salt and stir to combine. Add the olive oil and water/yeast mixture and use a silicone spatula to combine until all of the flour is moist. The dough will be sticky.

5.              Roughly shape into a ball and be sure to spray the top with cooking spray. Cover with saran wrap, and then with a dish towel. Let rise for 2-3 hours, until at least doubled in size. See notes for rising tips.

6.              Optional step after rising: Transfer to the fridge for up to 3 days to develop more flavor. It will rise more, and may eventually deflate slightly, but that’s okay. After refrigerating, proceed with the steps below.

7.              Use a silicone spatula to scrape the dough out of the bowl and turn it onto a sheet of floured parchment paper. Use a silicone spatula to fold the dough onto itself, by taking the outer edges and folding them into the middle, until a sturdier ball is formed. Spray with nonstick cooking spray, and cover loosely with saran wrap. Let it rest/rise for 45 minutes while you preheat the oven.

8.              Preheat the oven to 425° F and place the Dutch oven inside, uncovered. (Verify that this is an acceptable practice with your brand of Dutch oven, some advise against preheating it with nothing inside.)

9.              Remove the saran wrap from the dough. Using oven mitts, remove the Dutch oven from the oven. Lift the parchment paper and carefully lower the parchment paper and dough into the Dutch oven. Close the lid right away and transfer it to the oven.

10.           Bake for 40 minutes. Remove it from the oven and use a pastry brush to distribute 1 tablespoon of butter over the top, until melted. This will help it achieve a golden-brown color.

11.            Return it to the oven, uncovered, and bake for 10-12 minutes, or until golden brown on top.

12.           Allow the bread to cool for at least 5 minutes before slicing in.

 

To Make Without a Dutch Oven:

  • Follow the recipe as outlined through step 5.
  • Form the dough into 1 round loaf on a floured, nonstick baking sheet or cast iron skillet. Cover loosely with saran wrap and let rise for 45 minutes. Use a silicone spatula to gently reshape the ball if it becomes too flat after rising.
  • Bake at 475° F (not 425° as outlined for Dutch oven method), for 25 minutes, or until the top begins to brown. Remove from the oven and brush with butter. Bake for another 5 minutes, or until the top is lightly golden brown.
  • Pro Tip: Place 1.5 cups of water in a shallow pan or cast iron skillet on the bottom oven rack when you preheat the oven for baking. Leave it there while the bread bakes. This will create steam, resulting in a crispier outer crust. (This is to replicate the steam that is created when baked in a covered Dutch oven.)

 

Tips:

  • Saran wrap traps in moisture and creates a humid environment, perfect for rising. If you don't have it on hand, place your dough in a greased plastic container with a tight fitting lid to rise in.
  • Flour: Be sure to weigh your flour to ensure that you don't add too much. Bread flour is best in this recipe, but all-purpose can be used if needed. This recipe uses minimal flour, which makes the end result so light and airy.
  • Yeast: Instant yeast is great for this recipe, but Active and Rapid Rise yeast are fine as well.
  • Salt: Non-iodized salt is best for baking. (Table salt is generally supplemented with iodine, which can generate a bitter taste in baked goods
  • Parchment Paper: Crumple it up first so that it better molds to the shape of the Dutch oven, if using that method.
  • High Altitudes: Baking at a high altitude typically requires adjustments, see this guide from Bob's Red Mill on what adjustments may be needed for this recipe.
  • My key advice: Handle the dough gently and minimally to keep the airy holes intact. Use a silicone spatula, not your hands. Less is more with the flour. Give the dough sufficient opportunity to rise, (twice).

Storage

  • Store in a covered container at room temperature for 5 days, refrigerate for up to 10 days, or freeze for up to 3 months.
  • This bread can be frozen as a whole loaf or in slices. I like to freeze sliced up loaves in a gallon freezer bag, it's easy to grab for breakfast, lunch, and dinner during the week! Be sure to seal out the air.

 

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