No Knead bread
No Knead Bread
Yield: 1 loaf
Prep time: 5 MinCook time: 45 MinInactive time: 12 HourTotal time: 12 H & 50 M
There is no simple pleasure in life quite as beautiful as bread. Use it for toast, sandwiches, or even pudding, bread is a staple in almost every diet for almost every meal. This simple no-knead bread recipe is based on award winning author J-Kenji Lopez Alt’s no-knead bread recipe. I made changes by adding more salt and water to make it a higher moisture dough. This makes it harder to work with, but once left over-night to ferment you will realize it was worthwhile.
Ingredients
Instructions
- Mix dry ingredients together gently in a large bowl then start slowly pouring in the water while mixing until until a wet dough forms, do not knead just bring it together gently. Cover, then let rest for 8 hours inside the mixing bowl. The bowl doesn’t need to be oiled.
- After resting for 8 hours, uncover and deflate the dough by gently folding the dough away from the sides and onto itself until the dough returns to its original size. Cover for 2-6 hours and repeat once more. Once it's fermented for at least 12 hours, deflate one last time and then cover for 2 more hours before proceeding.
- Dust parchment paper with flour and transfer and shape the dough on the parchment paper. Cover and let proof for one hour. In the meantime preheat an oven to 450 F with a Dutch oven inside.
- Once proofed, score the top of the dough and scatter cornmeal or bread flour over the top of the dough. Next, place the parchment paper with the dough on it inside a Dutch oven and let cook, with the lid on, for 25 minutes in the oven. After 25 minutes, uncover and let cook for an additional 20-25 minutes. Remove from Dutch oven and let cool completely before slicing and eating.
