If you’ve ever wanted to try your hand at baking bread without the hassle of kneading, the Original No Knead Bread is a delightful option. With minimal effort, you can enjoy a crusty, golden loaf that will impress everyone around you.
When it comes to flour, bread flour could offer a chewier texture, but all-purpose flour works just fine. Instant yeast is a great choice for the recipe because it doesn’t need to be activated beforehand. If you’re sensitive to salt, consider reducing the quantity slightly, but keep in mind that salt enhances flavor and helps with dough structure. Always use warm water, not hot, to ensure the yeast does its job without getting fried.
Bread & Rolls
Original No Knead Bread Recipe
Ingredients
- 3 cups flour
- 1/4 teaspoon instant yeast
- 1 teaspoon table salt
- 1 1/2 cups warm water
Instructions
- The night before, mix 3 cups flour, 1/4 teaspoon instant yeast, and 1 teaspoon table salt in a large bowl with a wooden spoon until the dough just comes together. It should look somewhat messy, which is perfectly fine. Cover the bowl with plastic wrap and let it sit at room temperature for 12-20 hours.
- After the resting period, the dough will be wet, sticky, and bubbly. With a wet spatula, transfer the dough onto a floured surface. Gently fold the ends of the dough over itself a few times, nudging it into a rough ball shape. Keep your hands wet to avoid sticking—nobody wants a sticky situation on their hands.
- Dust a cotton towel (not terrycloth) generously with flour and place the dough seam side down on top. Fold the towel over the dough and let it rest for about 2 hours. It’s like giving the dough a refreshing nap.
- When you have about 30 minutes left in your dough’s nap time, place your covered Dutch oven or pot in the oven. Preheat it to 450°F. The step is crucial as it helps create that crunchy crust we all love.
- Once the dough has doubled in size, carefully remove the hot pot from the oven. Holding onto the towel, quickly dump the wobbly dough into the pot. It doesn’t have to land perfectly—just shake it gently to even it out. Cover the pot with its lid.
- Bake the covered pot for 30 minutes. After that, remove the lid and continue baking for an additional 15-20 minutes, or until the crust is a beautiful golden brown and the internal temperature of the loaf reaches 210°F.
- Remove the pot from the oven and let the bread cool on a wire rack. If you’re not enjoying it right away, you can re-crisp the crust by placing it in a 350°F oven for about 10 minutes.