No – Knead – Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 cup flour
- 1 ½ cup water
- 0.5 teaspoon ½ dry yeast
- 1 ½ teaspoon salt
- Flour, for processing
Print Recipe
Pin Recipe Instructions
- Mix the flour, yeast, and salt in a bowl. Add water. Mix everything together until a sticky mass / dough is formed. This takes about 15-20 seconds. Do not knead!
- Cover the bowl with a towel or plastic wrap and let it rest for about 18 hours. Then place the dough on a floured work surface. Flour your hands a little and gently flatten the dough on the work surface so that it is roughly rectangular, flat. Fold the dough once across and once lengthways. Then cover the dough again with the towel and let it rest for 15 minutes.
- Now dust another towel or a walking basket with flour or bran. This should be done fairly generously so that the dough does not stick. Now roughly shape the dough into a round shape and place on the towel or in the walking basket, dust again with flour, cover with another towel and let rise for another 2 hours.
- Preheat the oven to 250-260 degrees.
- Bread gets the best crust and shape when baked in a cast iron or enamel pot.
- Preheat the pot in the oven. Bring the dough from the towel or walking basket into the hot pot and close the lid. Bake for 30 minutes with the lid closed. Then remove the lid, reduce the temperature to 220-230 ° and bake for another 15 minutes.
- Take the bread out of the oven and let it cool down.
- Tip:
- If you don`t have a pot, that`s no problem either. You can bake the bread on a preheated baking sheet or pizza stone and, for example, roughly cover it with aluminum foil, a metal bowl or similar for the first 30 minutes and then remove it for the last 15 minutes.
- Variants:
- You can only use white flour. The recipe is so variable that you can use all sorts of other types of flour. Pure wholemeal flour also works, but you should use a little more yeast.
- This is my newest favorite bread recipe. It originally comes from the USA, where it was popularized as no-knead-bread by the New York Times. It is really the simplest recipe that you can imagine and results in bread that looks and tastes equivalent or even better than bread from the bakery. The crust and crumb are really awesome.
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