No-Knead Bread

Step-by-Step Directions

Mixing the Dough

1. Combine Dry Ingredients: In a large mixing bowl, stir together the flour, yeast, and salt until well combined.
2. Add Water: Pour in the water and mix until the dough is sticky and shaggy. Ensure all the flour is incorporated. The dough will look rough, but that’s perfectly fine.
3. Cover and Rest: Cover the bowl with plastic wrap or a kitchen towel and let it sit at room temperature for 12-18 hours. This long fermentation time allows the dough to develop flavor and structure without kneading.

Preparing for Baking

1. Preheat the Oven: Place your Dutch oven (with the lid) inside your oven and preheat to 450°F (230°C). This preheating step is crucial for achieving a crispy crust.
2. Shape the Dough: After the resting period, the dough should be bubbly and have doubled in size. Lightly flour a work surface and your hands. Gently turn the dough out onto the floured surface and shape it into a ball. Avoid over-handling the dough to maintain its airy structure.
3. Second Rise: Place the dough on a piece of parchment paper and cover it with a kitchen towel. Let it rest for about 30 minutes while the oven finishes preheating.

Baking the Bread

1. Transfer to Dutch Oven: Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it into the Dutch oven. Cover with the lid.
2. Bake: Bake the bread, covered, for 30 minutes. Then, remove the lid and bake for an additional 15-20 minutes, or until the loaf is golden brown and crusty.
3. Cool: Remove the bread from the Dutch oven and let it cool on a wire rack. This cooling step is important for the bread’s texture and flavor development.

Tips and Variations

• Flavor Additions: Enhance your bread by adding herbs, garlic, olives, or cheese to the dough. Simply mix in your desired additions during the initial mixing step.
• Whole Wheat Option: Substitute up to half of the all-purpose flour with whole wheat flour for a heartier loaf.
• Seeded Loaf: Roll the shaped dough in a mix of seeds (such as sesame, poppy, or sunflower) before the second rise for added texture and flavor.

Storing Leftovers

Store leftover bread in a paper bag or loosely wrapped in a kitchen towel at room temperature for up to 2 days. For longer storage, wrap the bread in plastic wrap and then in foil, and freeze for up to 3 months. To refresh frozen bread, thaw at room temperature and warm in the oven at 350°F (175°C) for 10-15 minutes.

Perfect Pairings

Enjoy your No-Knead Bread with a variety of dishes. It’s perfect for dipping in olive oil and balsamic vinegar, serving alongside hearty soups and stews, or using for sandwiches. For a delightful breakfast, toast slices and top with butter and jam.