This no-knead bread produces a crispy, perfectly golden crust and a soft, flavorful, and chewy interior. It is everything you want in an artisanal bakery loaf at home! Plus, there is no need to lug out the stand mixer, get a serious arm workout, or babysit the dough all day. There are even some adjustments that can be made to the recipe so that it can work with any schedule. This bread makes a perfect companion to hearty soups and stews, a great building block to strata, and an ideal ingredient for a classy sandwich.
What is no-knead bread?
The first idea one might have of bread baking is an image of a liberally floured work surface and constant folding and working of a blob of dough. Luckily, the dough-whisperers of the world have figured out a new normal of how to make a crusty, artisanal loaf by mixing flour, salt, and yeast with a higher proportion of water than a hand-kneaded dough. A longer proofing time gives the dough’s gluten molecules a chance to align and create a strong, elastic network, eliminating the need to work the dough.
How do you bake no-knead bread?
A sturdy Dutch oven is the only special equipment needed for a beautiful, crusty loaf of bread. In a similar method used in this artisan sourdough recipe, heating the pot in a ripping hot 500 degree oven for 45 minutes is essential to creating that crust (don’t worry, the bread is baked at a lower temperature). It mimics the commercial steam ovens by trapping the moisture given off by the bread during baking to expand and set it. While some recipes use a steam bath, spray bottle, or even ice cubes (check out Julia Child’s French bread!) to create that steam, a preheated Dutch oven is the easiest, cleanest, and most reliable method to get that perfect oven spring and crisp crust.
Does no-knead bread need to rise all night?
This recipe uses more yeast than usual no-knead breads for a shorter rise time. While other recipes recommend a slow fermentation of 12 to 18 hours, sometimes the need for bread is more urgent! This recipe uses a full packet of active dry yeast so that the bread can rise in just 4 hours total. However, if an overnight proofing time is more convenient for your schedule, only add 1 teaspoon of active dry yeast to the dough. Allow the dough to rise at room temperature, covered, for 12 to 18 hours. Continue the recipe at step 4.
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June 23, 2023 at 11:10AM
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No-Knead Bread (Boule) Recipe - How to Make No-Knead Bread (Boule) - The Pioneer Woman
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