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  • Writer's picturemandyjdc

No Knead Bread


If you want an easy, artisan-like bread that's simple to make, this one's for you! The crust was snappy, crisp, and the interior soft, and delicious. I don't know about you, but I love slightly squeezing bread to hear that satisfying "crunch". Reminds me of the sound of walking on fresh, icy snow. Who doesn't want to come inside after a day of playing in the cold to the smell of fresh bread wafting throughout the house....cutting yourself a generous slice, hearing the crunching sound of the knife cutting through the perfectly browned crust, slathering butter on that steamy slice, and enjoying the wonderful taste of slightly chewy, bready goodness with the creamy, salty, melted butter?


There is just something magical about bread. I love seeing the dough double in size from the active yeast, the musky, beer-like smell of risen dough and sourdough starters, the feel of the pliable dough between my fingers, shaping the dough with my hands, etc. In a way, it makes me feel connected to our ancient ancestors with this rustic, hands on tradition. Humans having been making bread for roughly 10,000 years. It's a major food staple that everyone around the world enjoys has enjoyed for thousands of years.


While this is easy, and turns out pretty well, it was a little denser than I prefer. Everyone is different, however! My family loved it. I think I prefer a fluffier, lighter bread. Baking and cooking is a learning process, and I'm fairly new to the bread arena. I am working on making a knead/stretch and fold sourdough bread, so make sure to check back soon!


***For baking bread, I highly recommend using a food scale for weight measurements. The hydration percentage plays a huge role in bread making. Even slightly off measurements will affect your dough and final product. That being said, I was tired when I made this bread, and used cups and teaspoon measurements, and it didn't turn out as good as the breads I've made using gram weight measurements. I've included gram measurements in this recipe, so you can use either way of measuring.***



Ingredients:


3 C (360 g) All purpose or bread flour


2 1/4 tsp (7 g) Active dry yeast


2 tsp (7 g) Salt


1 1/2 C (354 g) Warm water - 100-105 degrees F



How To:


1. Whisk together flour and salt in a large bowl.

2. Add yeast to warm water, and stir. Let sit for about 5 minutes - it should bubble a bit on top if your yeast is active.

3. Add yeast/water mixture to dry mixture and mix until a shaggy dough forms. I use a rubber spatula to just combine most of the flour with the wet. I then oil my hands a bit, to fully bring the dough together. Note - this is a high hydration dough, which means it's very wet! Don't bother trying to form it into a ball at this point.

4. Place dough inside an oiled, large bowl. I rub the ball of dough around the oiled bowl and rub a little oil on top to keep the dough from drying out. Cover with plastic wrap and let sit at room temperature for 18-24 hours.

5. When ready to bake, preheat your oven to 450 degrees F. Place a sheet of parchment paper in a dutch oven, covering bottom and sides. Place dutch oven in conventional oven with lid on. You want the dutch oven to slowly heat up in the oven while it's pre-heating so it will be nice and hot when you first put the bread dough in.

6. Transfer your dough to a floured surface. Again, dough will be extremely wet. Oil your hands before handling! Work the dough into a ball. It will be very loose, don't worry! It's not going to look like the nice, tight rolled ball doughs you see with other breads.

7. Take the hot dutch oven out of the conventional oven - don't forget to use oven mitts! Plop dough ball onto the parchment paper in the dutch oven. Again, it's going to lose it's shape a bit - don't worry.

8. Place lid back on dutch oven and return to conventional oven. Bake for 30 minutes.

9. Take off lid, and bake another 15 minutes or until the crust a nice, light, golden brown.

10. Let bread sit for about an hour before cutting into it.


Mangia Bene!





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