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No-Knead Bread
This easy no-knead bread recipe only requires four simple ingredients, is perfect for beginners, and creates a bakery-worthy loaf of bread!
👥 8 Servings⏱️ Prep & Cook: 18h 45m⏳ Prep: 18h🔥 Cook: 45 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●dutch oven
- ●oven
- ●pan
- ●knife
📝 Preparation Steps
1
The day before baking, combine the flour, yeast, and salt in a large bowl and stir until they're well combined. Stir in about 1.5 to 1.75 cups room temperature water until a shaggy, sticky ball of dough forms and there is no dry flour left on the bottom of the bowl. The dough should be wet and sticky, but not so wet that it appears glossy. Cover the bowl loosely with plastic and let it sit at room temperature for ⏱️ 12-18 hours.
salt ($0.02)1.5 tsp
2
The next day, the dough should be fluffy and very bubbly. When you're ready to bake, sprinkle a little flour on top of the fermented dough and scrape it out of the bowl. With well-floured hands, shape the dough into a ball and place it on a piece of parchment paper. Let the dough rise for ⏱️ 30-60 minutes.
3
While the dough is rising, preheat the oven to 425ºF, or the highest recommended temperature listed on the packaging for your parchment paper. Place the Dutch oven inside the oven as it preheats, and make sure it sits in the fully heated oven for at least ⏱️ 15 minutes before baking the bread.
4
Once the bread has risen and the Dutch oven is fully heated, carefully remove the Dutch oven from the oven (it will be EXTREMELY hot). Lift the parchment with the dough straight into the dutch oven and cover it with the lid.
5
Return the Dutch oven to the oven and bake for ⏱️ 30 minutes. Carefully remove the lid and bake for another ⏱️ 15-20 minutes, or until the crust is a deep golden brown. Remove the Dutch oven from the oven, lift the bread out by by using the parchment paper, and allow it to cool before cutting open and serving.
6
Sheet Pan Instructions
7
Ferment and shape the dough as described above, then place it on a parchment-lined sheet pan to rise for an additional ⏱️ 30 minutes.
8
Place a baking pan with about an inch of water on the bottom rack of the oven, then preheat to 425ºF while the dough rises.
9
Once the loaf has risen for ⏱️ 30 minutes and the oven is fully preheated, carefully score the top of the dough with a sharp knife (use horizontal motions with no downward pressure). Transfer the sheet pan to the oven and bake for ⏱️ 40 minutes, or until the crust is deeply golden brown and the loaf sounds hollow when tapped.
Nutrition Facts
calories
172 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
1 g
sodium Content
439 mg
protein Content
5 g
carbohydrate Content
36 g
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