No Knead Bread at home
- Yield 1
- Cook 30 minutes
- Total 30 minutes
No Knead Bread at home is a bread recipe on Avoteb. The yield on the card is 1. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 1 servings
- 3 1/4 cups (425 grams) all-purpose flour
- 2 teaspoons fine sea salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups warm water (about 110°F)
Method
Stir the dough. Whisk together the flour, salt and yeast in a large mixing bowl until combined. Tip in in the warm water and stir with a wooden spoon or spatula until the dough is evenly mixed and no large flour streaks remain. (The dough will look quite loose and shaggy, which is ok.)
Let the dough rise. Lid the bowl with plastic wrap or beeswrap, and let the dough rest at room temperature for 12 to 18 hours.
Shape the dough. Move the dough to a well-floured surface. Fold the dough on top of itself -- pulling the outer edges up and into the center a few times until the dough feels a bit tighter and holds its shape -- to form a round dough ball. (If the dough is sticky or feels too loose at any point, just keep sprinkling on extra flour as needed.) Lightly flour the top of the dough ball, and then carefully flip it upside-down onto a piece of parchment paper, so that the smooth side is on top. Take
Warm the oven and Dutch oven. Set the Dutch oven inside of your oven*, then set oven to 450°F. Wait for 20-30 minutes for the oven to heat, while the dough continues to rest. (If the dough rises and spreads out more than you would like during this time, just use your hands to shape it into a tighter ball once more just before baking.)
Roast Very carefully, use oven mitts to remove the Dutch oven from the oven. (It will be extremely hot!) Lift the edges of the parchment to carefully move the dough ball (along with the parchment) to the Dutch oven. Lid with the Dutch oven lid and bake for 30 minutes. Then carefully remove the lid and bake for 10-20 more minutes, until the crust of the bread reaches your desired level of doneness (as light or as deeply golden brown and crispy as you prefer).
Plate Lift from the oven, uncover, and then carefully lift up the edges of the parchment to move the bread to a wire cooling rack. Cool for at least 30 minutes, then slice, serve and enjoy!
