Breads & Bakingcountryliving5.0
How to Make Easy No-Knead Bread
For the absolute easiest fresh country-style bread, all you need is an oven-safe pot and some time.
👥 8 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Christopher Michel📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●wooden spoon
- ●pot
- ●dutch oven
- ●oven
- ●cutting board
- ●knife
📝 Preparation Steps
1
Day One
2
Make the dough: Combine yeast and water in a bowl. Let sit until mixture is foamy, 4 to ⏱️ 6 minutes (if mixture doesn't foam discard and start again). Add 2 cups flour and mix with a wooden spoon just until combined.
3
Add kosher salt and remaining cup flour. Continue mixing, first with spoon and then with your hands, until all flour is combined and it forms a shaggy ball of dough. (The ball should be moist but not wet, with no dry spots. Add a little more flour if it’s too wet, more water if too dry.) You can knead the ball a little if you like, which will help combine everything, but it's not required. Cover bowl with plastic wrap and let stand at room temperature for at least ⏱️ 18 hours or up to ⏱️ 24 hours.
4
Day Two
5
Bake the bread: Sprinkle cornmeal onto bottom of an oven-safe pot or Dutch oven.
6
Lightly dust a work surface or cutting board with flour. Carefully scrape dough out of bowl onto work surface. (A bowl scraper is handy for this.) Grab edges of dough, pull them up, and fold into center like you're making a dumpling, then push them down. The dough should form a ball with a little seam on top. Set ball seam side down into prepared pot and cover.
7
Preheat oven to 450°F and allow dough to proof.
8
When oven is hot, brush top of dough with oil, then score it a few times with a bread-lame razor or a sharp knife. Sprinkle top with flaky salt.
9
Cover pot and bake ⏱️ 35 minutes. Remove lid and bake until golden brown, ⏱️ 25 minutes. (A surefire way to tell that your bread is done is to take the internal temperature with an instant-read thermometer. It should read between 200 and 205ºF.)
10
Let cool on a rack at least ⏱️ 30 minutes, preferably 1 to ⏱️ 2 hours, before slicing.
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