Video Recipe: No-Knead Bread
What’s better than homemade bread? Homemade bread that doesn’t require kneading or any laborious rising, punching down, folding, rising, shaping and proofing steps. We’ve all seen no-knead recipes out there. Here is my take on the super simple bread recipe.
No-Knead Bread[tabs tab1="Information" tab2="Yield" tab3="Difficulty" tab4="Time" tab5="Serving Suggestions"] [tab id=1]This recipe is inspired by and adapted from numerous sources including: The New York Times’ Take on Jim Lahey’s No-Knead Bread, various Rose Levy Beranbaum recipe and a Jeff Hertzberg M.D. and Zoe Francois recipe. [/tab] [tab id=2]This recipe yields 1 loaf (about 1 1/2 pounds).[/tab] [tab id=3]This recipe is easy. See the recipe difficulty key for more information.[/tab] [tab id=4]This recipe will take 24 hours +. Prep – 5 minutes, Rising – 24 hours, Shaping – 5 minutes, Proofing – 2 hours, Baking – 30-45 minutes[/tab] [tab id=5]Allow to cool completely before serving. Store at room temperature covered. Never store bread in the fridge. This loaf should last 2-3 days. [/tab] [/tabs]
Baking Stone or oven-safe cast iron/enamel pan
1 teaspoon active yeast
1 1/4 cup warm water (90-115°F)
1/4 cup olive oil
10 ounces all-purpose flour
2 ounces whole wheat flour
1/2 teaspoon salt
1. Dissolve the yeast in warm water in a large bowl. Add the olive oil and mix.
2. Add the flours and salt. Mix until the dough comes together and there are no visible dry clumps. There is no need to mix the dough very long.
3. Cover the bowl and allow the dough to rise at room temperature about 2 to 3 hours or until the dough has doubled in volume.
4. Move the dough to the fridge and let it rest overnight, preferably 16 hours.
5. Remove the dough from the fridge 2 to 3 hours before you plan to bake it.
6. On a liberally-floured surface, turn the dough in on itself a few times. Take care not to deflate the bubbles.
7. Let the dough sit on a floured or cornmealed surface to rise about two hours or until doubled in volume.
8. In the meantime preheat the oven to 450°F with a baking stone or heavy-duty cast iron or enamel pan on the lowest rack.
9. Just before baking slice a 1/2″ inch deep slit into the top of the bread. Place on the baking stone in the oven and bake at 450°F for 30 to 45 minutes or until the crust is dark golden brown and the bread sounds hollow when you knock on it.
10. Remove to a cooling rack and allow the bread to cool completely before cutting it.