The New York Times set the cooking world ablaze when they published a recipe for “No-Knead Bread” that only uses flour, salt, yeast, water and a dutch oven. It has an excellent small crumb, takes little prep, and is deliciously artisan worthy.
Click “more” for the recipe.
First, we start with 1/3 c. of wheat flour, 2 1/3 c. white flour. Use 3 cups of white flour if you want a lighter white loaf.
Then we add 1/4 tsp. salt and 1/4 tsp. instant yeast.
And mix the dry ingredients.
We then add 1 1/2 cups of water. If there is residual dry flour, we add water, a splash at a time.
It is the right consistency when you grab some and it pulls back.
The dough is covered and allowed to rest for 12-18 hours. The surface will get bubbly.
After that time, we roll it out on well-floured saran wrap. Corn meal will give it a great “crusty” exterior.
Each of the 4 edges of the dough is folded over once. The bread is not “kneaded”. You might have to push on it a bit to make it stick.
The dough is laid out for another 2-hours to re-rise.
At this point, the oven and dutch oven is preheated to 450. Because of the high cooking temperature, this recipe requires a heavy dutch oven with a lid, or pyrex with a lid.
The dough is plopped into the preheated dutch oven and covered to cook for a half hour. This lets the steam do it’s magic.
It is then uncovered in the oven and cooked for another 20-30 minutes. It is done when the top is golden brown and it sounds hollow when a knife taps on it.
I know you want to dig in at this point, but it has to cool for 10 minutes.
Use a heavy knife and cut it up. It is amazing with soup, or substantial enough to eat with just butter.
For another great recipe, check out Tonya’s No-Knead Bread and Jaden’s No-Knead Bread.
5 Comments
This bread is amazing. Thank you!
Thanks for the comments. I’m really in love with this bread… it has definitely become a staple in my house. I enjoy your site!
Hey Tonya,
I added your link to the post. Nice blog too!
You never mentioned at what point the Miller beer was poured into the dough… just kidding.
Thanks for the pictoral
My loaf always get eaten the same day it is made…
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