Easy No-Knead Bread
Luckily this recipe requires absolutely zero kneading, and unlike some other recipes that you’ll find online, this one never turns out overly dense. No-knead bread uses an over-hydrated dough and replaces the kneading process with a stretch and fold method that is quite easy and takes almost no time at all. This makes it a great recipe for beginner and seasoned bakers alike, especially since you can even prepare it the night before to have fresh bread first thing the next morning.
Helpful Tips
Why Use Bread Flour? Bread is all about texture, and all purpose just doesn’t cut it for baking bread. The main difference between the two flours is their gluten content. Bread flour has more gluten, which is necessary to achieve the fluffy, chewy texture that you want. Using all purpose will typically result in a much gummier texture, the loaf will be more dense, and have less of a rise.
Water Temperature: Your water should ideally be between 120 and 130 degrees for this step. If the water is too cold it won’t successfully activate the yeast. If it is too hot, it can kill the yeast outright. If the yeast mixture is not foamy or bubbly after 15 minutes then you will likely need to start over. Using a small amount of sugar speeds the yeast’s development, which gives the bread a stronger rise, leading to a more even crumb once baked.
Use A Scale: Measuring at least the flour and water with a kitchen scale is the best way to ensure that the texture of the bread turns out right. Too much flour even in a small amount can make the bread overly dense. Adding too much water can make the texture gummy instead.
Dutch Oven: This device traps the steam in with the bread during the baking process, which helps it cook more evenly and develop a better crust. If you don’t have a Dutch oven, a medium sized steel pot with a lid will work well as an alternative.
Covering The Fresh Bread: Wrapping the freshly baked loaf in a porous cloth will help to soften the crust slightly as the bread cools, which prevents it from cooling to an overly tough texture, while retaining the crunch that you want from home baked bread. Do NOT use plastic wrap here because it will trap too much moisture, leading to perspiration and a soggy loaf.
Directions
Ingredients:
- 450g Bread Flour (3¾ Cups)
- 360g Warm Water (1½ Cups)
- 2 tsp Salt
- 2¼ tsp or 1 Packet Active Dry Yeast
- 2 tsp Sugar
In a large measuring cup or small bowl measure out 360g of water. To proof the yeast, mix the packet into the water along with 2 tsp sugar and set it aside for 10-15 minutes until the surface appears foamy.
Using a kitchen scale, measure out 450g of bread flour, adding it to a large mixing bowl. Whisk in 2 tsp of salt and set aside until the yeast has finished proofing.
Once the yeast mixture is nicely foamy, add it to the large bowl of dry ingredients and mix it until all the flour is evenly incorporated. The resulting dough will be very sticky and a bit on the shaggy side. Cover the bowl with a clean dish towel and let it rest in a warm place to rise for 1½ to 2 hours until it has doubled in size.
Alternatively, for an overnight rise, cover the dough and let it rise in the refrigerator for about 8 hours. When using this method let your bread come back to room temp on the counter before attempting to work with it (15-20 minutes)
Now that the dough has risen, lightly water your hands to prevent sticking, then lift the dough from the bowl allowing gravity to stretch it downwards before folding it in half. Turn the bowl 90 degrees and repeat the stretch and fold process about 10 times or until the dough is stiff enough not to stretch under the pull of gravity. By this point the texture will be much smoother and it will feel somewhat stiff to the touch.
Step 5:
Remove the dough from the mixing bowl, laying it out on a lightly floured sheet of parchment paper. Let it rest here for 10-20 minutes while you preheat your oven to 450 degrees. If using a Dutch oven, let it preheat inside the regular oven during this time as well.
Once your oven is heated, use a sharp knife or bread lame to score the surface of the dough about ¼ inch deep, then lift it with the parchment paper and carefully place it inside the hot Dutch oven, closing the lid. Bake the bread covered for 30 minutes at 450 degrees, then remove the loaf from the Dutch oven and bake it uncovered for an additional 15 minutes until the crust is a nice golden brown. Once out of the oven, wrap the loaf in a clean dish towel and let it cool on a wire rack for at least 20 minutes before cutting into it.
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