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No-Knead Bread


  • Author: Kortney
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes

Description

A simple bread recipe, that rises for 8-12 hours and is baked in a Dutch Oven for a crunchy crust and a dense inside.  The ingredient ratios in this no-knead bread recipe are what I found best for texture and taste after many experiments (some recipes call for more or less yeast and salt).


Scale

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp dry active yeast
  • 1 1/2 cups warm water

Special Equipment

  • Dutch Oven

Instructions

  1. In a large bowl stir all the dry ingredients together so the yeast is spread evenly throughout the flour.
  2. Add the water and mix until everything is incorporated. The dough will be very sticky and soft.
  3. Cover with plastic wrap and let sit for 8-12 hours in a warm draft free area (I pop it in the oven). The dough will about double in size.
  4. After 8-12 hours turn on the oven to 400° and place the dutch oven inside. Let the dutch oven heat for 30 minutes.
  5. As the Dutch Oven is warming up, with floured hands, form a ball with the dough and cover with plastic wrap. You will need to use lots of flour while doing this because the dough will very sticky. I also coat the dough ball with flour, so it doesn’t stick to the plastic wrap.
  6. Once the Dutch Oven is hot, place the dough in the centre and bake with the lid on for 30 minutes.
  7. After 30 minutes remove the lid and bake for another 10-15 minutes, depending on how dark and thick you want the crust. (I prefer 10 minutes)
  8. Remove the bread from the Dutch Oven and let cool before slicing.

Notes

You can store this bread for a couple of days if wrapped in plastic. When you wrap it in plastic the crust becomes softer.

  • Category: Bread

Nutrition

  • Serving Size: 1
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