No Knead Bread

No Knead Bread is an artisan style round loaf of rustic bread that requires no kneading. The dough comes together in minutes and then rises overnight before being baked.

Course Side Dish

Cuisine American

Prep Time 18

Cook Time 45

Total Time 18 45

Servings

Calories 196kcal

Author Meghan

Equipment

5.5 quart or larger Dutch oven with lid
parchment paper

Ingredients

430 grams bread flour 3⅓ cups, see note
½ teaspoons instant yeast
2 teaspoons kosher salt or 1½ teaspoons table salt
340 grams water 1½ cups
⅛ teaspoon white vinegar or lemon juice optional

Instructions

Make the Dough and Let Rise:

Stir together the flour, yeast and salt in a large bowl.
430 grams bread flour, ½ teaspoons instant yeast, 2 teaspoons kosher salt
In a glass measuring cup, measure out the water and mix with the white vinegar, if using.
340 grams water, ⅛ teaspoon white vinegar or lemon juice
Pour the water mixture over the dry ingredients, and stir together until a ball of dough forms. The dough will be a very wet, sticky dough.
Cover the bowl in plastic wrap and allow it to rise at room temperature overnight, for at least 12 hours but preferably closer to 18 hours. After the dough has risen, it should have spread to the edges of the bowl and have small bubbles on the surface.

Prepare the Dutch Oven:

Once the dough has risen, preheat the oven to 450°F.
Place a large Dutch oven with a lid into the oven. Preheat the pan for at least 30 minutes while you prepare the dough for baking.

Shape and Rest the Dough:

Place a piece of parchment paper measuring approximately 12- by 18-inches on a work surface. Sprinkle the parchment with flour. Scrape the dough out of the bowl onto the paper. It will be very sticky at this point.
Sprinkle flour on top of the dough, and coat your hands in flour to prevent sticking. Lift up on the edges and fold them over the top to form the dough into a ball. The dough will look rustic, especially on top, which is what gives the finished loaf the artisan look.
Cover the dough with a piece of plastic wrap or a thin pattern-less kitchen towel and allow it to rest until the Dutch oven has finished preheating.

Optional Rise Step:

Allow the dough to rise for 2 hours on the parchment paper before proceeding. This step is optional and can be eliminated if you are short on time.

Bake the Bread:

Once the Dutch oven is preheated, take it out of the oven and remove the lid. Lift the parchment paper with the dough in the center and carefully place it into the pan, being careful not to touch the hot pan with your hands.
Use a wooden spoon to press the edges of the parchment paper into the sides of the pan so it's not touching the dough.
Place the lid on top, and put the pan into the oven. Bake the dough for 30 minutes.
Remove the Dutch oven from the oven. Take the lid off the pan. The bread should be a pale color at this point.
Place the pan back into the oven without the lid. Continue to bake for an additional 10 to 15 minutes until the crust is golden brown and internal temperature of the bread reaches 210°F.
Remove the pan from the oven. Carefully lift the loaf out of the pan using the edges of the parchment.
Let the loaf cool on a cooling rack for at least 10 minutes before slicing the bread. To cool completely, let the loaf sit for 2 hours.

Notes

I highly recommend weighing the flour if you have a kitchen scale. To measure the flour with a measuring cup, stir the flour, dip the cup into the flour to fill, then gently sweep across a knife to level the flour, being careful not to pack the flour into the cup.

Source: Recipe adapted from the New York Times, method adapted from Foodtasia and America's Test Kitchen

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