3 years ago
#11 Quote

I think of No Knead Bread as a type of large, fermented pancake.  It's almost impossible to screw up this bread, and first timers will make a loaf with a chewy, open crumb that bakers of traditional breads can only attain after years of practice.  Everyone should try this recipe once.

3C Flour, any extraction, any variety
1/4 t instant yeast
1 1/4 t salt
1 3/8 C water

Combine the dry ingredients in a bowl and then mix in the water.  You will have an ugly, stringy dough without much body.  Just mix it up with a wooden spoon, scrape the sides down, and cover with plastic for 12-18 hours at room temperature.

Using a generous coating of flour, dump the mass onto a counter and fold a couple of times.  Let rest for 10-30 minutes, then form into a ball and place into a bowl lined with cloth that has been covered in flour.  Let rise for around 2 hours.

At least 30 minutes before the dough is done rising, preheat the oven to 450 degrees and put an empty baking dish, with cover, into the oven to heat up.  You can use a stoneware casserole dish, pyrex dish, or cast iron pot/dutch oven.  Anything with a cover in the 4-8 quart range will work.  When the dough is ready, remove the pot from the oven, dump the dough in, and put the cover on.  You may want to shake the pot once or twice to get the dough to spread out.  Bake in the oven for 40 minutes, and enjoy!