No-Knead Bread is easy to make, and though it takes a bit of time to allow for rising, that time is hands-off. Make the dough the night before you’d like to serve it, and allow it to slowly rise overnight, until you’re ready to bake. You’ll be rewarded with chewy, crusty bread perfect for toasting or dunking in soup.
Compared with a lot of people who collect it, I have minimal pieces of cast iron cookware.
A small skillet that belonged to my grandmother, a larger skillet that was my dad’s (he never really used it, and after many shoulder surgeries, he wasn’t able to lift it), and now, courtesy of Jay, a Dutch oven.
I was particularly excited for the Dutch oven, because I’ve been wanting to make No-Knead Bread for ages, but I didn’t have the right equipment. I do have other roasting pans or Dutch ovens, but nothing with a lid that could withstand the high heat.
I’ve made the No-Knead Bread twice now, and I love how easy it is. And how hands-off it is. You mix the dough, and walk away from it for 12-24 hours.
And then you have bread! Well, you get a really wet dough first:
I read through reviews and comments before making it for the first time. It seemed as though a lot of people complained about just how wet the dough is, but I actually didn’t find it that hard to maneuver.
The parchment paper does most of the work anyway.
After about an hour in the oven, you have this:
My original No-Knead Bread did not rise quite as high as those loaves featured in the NY Times video. I keep experimenting with the amount and type of yeast. I’ve used a sourdough starter, as well as a full packet of yeast.
I have discovered I prefer the bread when using a full packet of active dry yeast. It still rises slowly, and it still has a delightfully chewy crust.
Which is perfect for soaking up sauces, dunking in soups, or just slathering with butter.
Which is how I like it. Especially when the bread’s still warm from the oven.
- 3 C all-purpose flour
- 1/4 oz. active dry yeast
- 1 1/4 tsp. salt
- 1 1/2 C water, room temperature
- olive oil, for greasing mixing bowl
- additional flour, for dusting
- In a large mixing bowl, combine the flour, yeast, and salt. Add in the water and mix, using a wooden spoon or a clean hand. Mix just until a dough forms, then push the dough to one side. Drizzle the inside of the bowl with a little olive oil, and try to coat the dough as best as you can. Cover the bowl with plastic wrap and set in a warm place (at least 70 degrees F) for 12-24 hours.
- Dust a sheet of parchment paper with flour, then turn out the dough onto it. Fold the dough over on itself 2-3 times, and shape into a ball.
- Cover with a kitchen towel, and allow to rise for 1 hour.
- Halfway through the rising, preheat the oven to 450 degrees F. Place an oven-safe Dutch oven with a lid in the oven as it preheats.
- After the hour is up, leaving the dough on the parchment paper, carefully place it in the preheated Dutch oven, and cover. Bake for 30 minutes, then remove the lid. Continue baking for an additional 20 minutes or until the bread is browned on top.
- Remove the bread from the Dutch oven and cool completely on a wire rack before slicing.
Source: NY Times