As a passionate baker, I’ve spent countless hours perfecting my craft, particularly bread-making. From sourdough boules to delicate baguettes, I’ve honed my skills to the point where I can confidently call myself a pro. However, even the most dedicated bakers have days when time feels like an elusive luxury. In this dilemma, I turn to a trusty companion in the bread-making world: the no-knead bread recipe. It’s a marvel of simplicity, requiring only a handful of ingredients and a fraction of the effort demanded by traditional bread recipes. While my days as a bread-making enthusiast often involve intricate techniques and elaborate recipes, there’s something profoundly satisfying about this humble no-knead bread, a reminder that even amidst the chaos of life, there’s always time for a little homemade effortless comfort.
Step-by-step: No-knead bread without a dutch oven
Dry ingredients – In a large bowl, combine flour and salt – and set aside. Wet ingredients – In a measuring cup or medium bowl – measure the warm water, and add olive oil, sugar, and yeast. Combine well. Dry to wet – Add the yeast mixture to the flour mixture. Use a wooden spoon or spatula to combine it well making sure no dry flour is left on the bottom.Pro tip – This is a very wet dough, so don’t try touching it with your hand. Rise – Cover with a clean cotton towel or plastic wrap. Let on the countertop at warm room temperature for an hour. Then place in the fridge for 4 hours – up to 12 hours. I like to leave it overnight.
Shape – Remove the dough from the fridge. Dust your work surface with enough flour to prevent sticking. Turn the dough onto the floured work surface. It is best to use a bench scraper or spatula.Pro tip – The dough will have become three times its size but still be very soft, sticky, and elastic with lots of air pockets. Divide the dough into two with a bench scraper (this makes two loaves). Gently use your hands to bring each portion together into a ball (see video). Do the same with both loaves Proof – Dust two 8-inch round baking pans with flour. Place dough into each baking pan seam side down. Shake the pan to help the dough center. Sprinkle some dry flour on top. Cover the bowl and let proof for 30 minutes alternatively, you can place the dough on parchment paper to move from the work surface to the pan. Also, you can also use a pyrex, enamel or ceramic pot
Preheat oven to 400°F/ 200°C / Gas Mark 6 for at least half-hour (30 minutes) before baking. Score – Using a blade, or sharp knife slash the proofed bread on top (see video) (this will help release steam from the bread) Bake – Place the bread pans in the hot oven on the middle shelf. Place a bowl or tray of water on the bottom of the oven. Bake for about 35 minutes until lightly golden on the top.Pro tip – water will create steam which will give us a nice crust on the top Cool – Remove the bread from the oven and take it out of the pan. Place the bread on a wire rack – this will prevent the bread from getting soggy on the bottom with the steam. Let cool for at least 20 minutes before you cut it into the bread. Enjoy!
Tips for Success
Choose the Right Vessel: While a Dutch oven is commonly used to bake no-knead bread due to its ability to create steam and retain heat, you can achieve similar results using other baking vessels. A heavy-duty metal or ceramic baking dish with a lid, a cast iron skillet with a lid, or even a regular baking sheet covered with a large metal bowl can work. Just ensure that whatever vessel you choose can withstand high oven temperatures. Preheat Your Baking Vessel: Whatever baking vessel you’re using, it’s crucial to preheat it along with your oven. This helps ensure that the bread starts baking immediately upon contact with the hot surface, leading to better oven spring and a crispier crust. Create Steam: Steam is essential for achieving a crispy crust on your bread. To mimic the steam created by a Dutch oven, you can place a small metal pan filled with boiling water on the bottom rack of your oven while preheating. Alternatively, you can spritz the dough with water just before placing it in the oven, or quickly spritz the inside of the oven with a water bottle once the dough is inside. Use Parchment Paper: Line your baking vessel with parchment paper to prevent the dough from sticking and to make transferring the dough easier. You can place the dough, along with the parchment paper, directly into the preheated baking vessel. Score the Dough: Before baking, score the surface of the dough with a sharp knife or razor blade. This allows the bread to expand evenly during baking and helps prevent it from bursting at the seams. Adjust Baking Time and Temperature: Since you’re not using a Dutch oven, you may need to adjust the baking time and temperature slightly. Start with the temperature specified in your recipe, but be prepared to lower it by about 25°F (14°C) if you notice the crust browning too quickly. Similarly, you may need to extend the baking time to ensure that the bread is fully cooked through. Test for Doneness: To ensure that your bread is fully baked, use a digital thermometer to check the internal temperature. It should register between 190°F to 200°F (88°C to 93°C) when the bread is done. Additionally, tapping the bottom of the loaf should produce a hollow sound.
Troubleshooting
My bread sunk to the bottom?The pan in the oven must be very hot, which is why I asked you to let it heat for a minimum of 30 minutes. Why is my dough is too dense?The dough needs to be soft, wet, and sticky. The low yeast, high water content and slow rise help gluten development. If you add too much flour the dough will be dense. Why did my dough not rise after 6 hours?You must use warm water or room-temperature water. Warm water will revive the yeast, while hot water will kill the yeast and the dough will not rise. If the water was the correct temperature then check the yeast, perhaps the yeast is past its expiration date.
No-Knead Beer Bread No-knead Bread with Dtuch Oven and No-Knead Sandwich Bread No-knead Sandwich Bread Recipe No-knead flatbread recipe with yeast
Frequently asked questions
Creative ways to serve no-knead bread
Sandwiches: Slice the no-knead bread horizontally and use it to make delicious sandwiches. Fill it with your favorite ingredients like deli meats, cheeses, vegetables, and spreads to create a hearty and satisfying meal. Crostini: Slice the no-knead bread into thin slices, brush them with olive oil, and bake them until crispy. Use these crostini as a base for various toppings like goat cheese and honey, smoked salmon and cream cheese, or roasted vegetables. French Toast: Turn slices of no-knead bread into a delicious breakfast or brunch by dipping them in a mixture of beaten eggs, milk, and cinnamon, then frying them until golden. Serve with maple syrup, fresh berries, or a dusting of powdered sugar. Bread Crumbs: If you have leftover no-knead bread, let it dry out, then pulse it in a food processor to create homemade bread crumbs. Use these breadcrumbs for breading chicken or fish or topping for casseroles and gratins.
Thank you for sharing - Save for later
